Roast goose

    3 hours 40 min

    Delicious, simple roast goose with a balsamic blackberry red wine sauce: the perfect centerpiece for your table!

    2 people made this

    Serves: 8 

    • 1 whole smoked goose
    • 700ml water
    • 120ml red wine
    • 1 whole star anise
    • 60ml aged balsamic vinegar
    • 85g blackberry jam
    • 1/2 teaspoon freshly ground black pepper
    • salt to taste
    • 2 tablespoons cold butter, cut into cubes
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:3hr30min  ›  Ready in:3hr40min 

    1. Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting tin.
    2. Combine wing sections, water, wine and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
    3. Preheat oven to 180 C / Gas 4.
    4. Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 66 C (150 degrees F).
    5. Stir balsamic vinegar, blackberry jam and black pepper into red wine mixture; simmer over medium heat until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
    6. Brush melted goose fat from bottom of roasting tin onto the goose breast. Drizzle with sauce and serve.

    See it on my blog

    Food Wishes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    This Goose was the undisputed star of the easiest, most elegant, and delicious holiday meal ever! We served the beautiful bird with an arugula, orange and fennel salad, sweet potato with rosemary and Parmesan stacks, garlicky mashed new potatoes, and wild rice, followed by a plum pudding and lemon sauce dessert. I am one of those cooks who can rarely enjoy a meal after preparing it, but even I am clamoring for an encore. I do think I will change the wine next year, though. A pinot noir, maybe.  -  11 Feb 2019  (Review from Allrecipes US | Canada)


    there is a german cook that would allow this idiot near there kitchen or goose or duck. What a complete !  -  17 Dec 2017  (Review from Allrecipes US | Canada)