Roast goose with apples and juniper berries

    11 hours 15 min

    This is an old Polish recipe and one of the traditional ways we cook goose. Apples, juniper berries and marjoram are placed in the cavity while it roasts, which keeps the meat moist and adds loads of flavour.

    3 people made this

    Serves: 6 

    • 1 (2kg) goose
    • salt and pepper
    • 1 tablespoon marjoram
    • 10g juniper berries
    • 2 large tart apples, washed and dried
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:3hr  ›  Extra time:8hr chilling  ›  Ready in:11hr15min 

    1. Rub goose with salt, pepper and marjoram. Make small incisions in the goose with a sharp knife; push juniper berries under skin.
    2. Place whole apples inside the goose and add extra marjoram and juniper peppers into the cavity. Seal goose with kitchen string and refrigerate overnight.
    3. Preheat oven to 240 C / Gas 9.
    4. Lightly grease the base of a casserole pot with olive oil; set goose on top. Cover and roast 30 for minutes. Then reduce to 200 C / Gas 6 and continue to roast for another 2 1/2 hours.
    5. Set aside for 30 minutes to rest; remove apples and slice into quarters. Carve goose and serve with apples.

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