My reviews (24)

Roast goose with port gravy

I've made this roast goose several times and it is fantastic. A perfect Christmas dinner!
Reviews (24)


21 Jul 2008
Reviewed by: breadlover
Excellent recipe, but 1 point to make. Use the fat removed prior to cooking by making goose-fat pastry. For the pastry: remove the large, visible chunks of fat you'll see inside the raw goose. They are obvious. Put them in a pan with some cold water and heat very slowly until melted. Cool, then chill in the fridge. Lift off the fat; freeze it. For ordinary shortcrust pastry use 2oz of fat to 7oz of flour, plus salt as usual. Grate the frozen fat into the flour, rubbing in in the normal way, then binding with very cold water. Rest, then use. PS I always add some lemon juice before the cold water. (Goose fat has a very low boiling point, so it has to be frozen to make pastry).
 
(Review from Allrecipes AU | NZ)
21 Jul 2008
Reviewed by: Jenn
This is a great recipe for any time of year, and the gravy is absolutely gorgeous.
 
(Review from Allrecipes AU | NZ)
21 Jul 2008
Reviewed by: Lys
THe meat was excellent and so was the gravy.
 
(Review from Allrecipes AU | NZ)
21 Jul 2008
Reviewed by: MACKALLEN
I served this meal on Christmas Eve to my family. They couldn't believe how juicy the goose was without being greasy, and my mom loved the gravy the best! I did turn the goose over for about 20 minutes to get it brown all over, but I will use this recipe again!
 
(Review from Allrecipes AU | NZ)

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