About this recipe:Impress your holiday guests with this crisp, moist and absolutely delicious roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime and maybe even inspire a seasonal tradition.
250g (9 oz) wild rice
1.25L (2 pints) cold water
good knob butter
1 onion, chopped
375g (13 oz) shiitake mushrooms, sliced
salt and freshly ground black pepper to taste
150ml (1/4 pint) dry sherry
475ml (16 fl oz) giblet stock
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Carefully prick the goose on all sides with a cocktail stick, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water and bring to the boil. Submerge bird neck side down for 1 minute until goose bumps arise on the goose. Turn goose to tail side down and repeat the process. Remove goose from the pot and drain.
Place goose breast side up on a rack in a large roasting tin. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
Cook the rice the night before roasting the goose: Place the rice in a pot with water and bring to the boil. Reduce heat to low, cover and simmer 45 minutes. Refrigerate overnight.
Preheat oven to 180 C / Gas mark 4.
Melt the butter in a frying pan over medium heat and cook the onion until tender. Mix in cooked rice, mushrooms and egg. Season mixture with salt and pepper.
Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the rice and mushroom mixture. Seal cavities with kitchen string and place the goose breast side down on a rack in a roasting tin. Roast bird 1 1/2 hours in preheated oven; do not open the oven door. Remove bird from the oven and use a baster to remove the fat that has accumulated in the bottom of the tin. Turn bird on its back in the roasting tin, and continue roasting 1 hour or until the internal temperature when tested with a meat thermometer has reached a minimum of 80 C.
Increase the oven temperature to 200 C / Gas mark 6. Remove goose from the oven and transfer to a larger tin. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose and let it sit uncovered for 30 minutes before removing stuffing.
To make gravy, place the original roasting tin over 2 burners. Mix in dry sherry and scrape the tin with a wooden spoon. Combine these drippings with giblet stock to make gravy for the goose and stuffing.
It might be that I just like duck better, the breast was flavourless & the only thing that my partner liked was the skin which was crispy. - 21 Jul 2008
I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compared to what I have had before). I suggest people who try to cook goose for the first time should realise that a goose of same weight of a turkey would give less meat. It is harder to carve than a turkey too. I served 10 people with this goose, and each person barely got 2 pieces of meat. I took the left over home and picked out the rest of meat and cooked a soup. The next day my family of 4 had a soup noodle with goose meat -- chinese style. - 21 Jul 2008
goose will definately be a regular dish on my table with this recipe! DELICIOUS!! - 21 Jul 2008