Roast Watertown Goose Recipe

Name: Roast Watertown Goose
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 lb) goose (young, weighing about 10 pounds); 2 teaspoons salt; 1 orange, juice and rind of; 3 tablespoons lemon juice (fresh is best); Apricot Stuffing; 1/4 lb dried apricot; 1 cup breadcrumbs; 3/4 teaspoon salt; 1/4 teaspoon paprika; 2 tablespoons celery, minced; 1 teaspoon parsley, minced; 2 tablespoons butter, melted; Wild Rice and Chestnut Stuffing; 1 cup wild rice; 3 cups water; 1 teaspoon salt; 1/2 lb chestnuts, blanched and cooked (chopped); 1/2 cup butter; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons onions, minced

Servings: persons

1 (10 lb) goose (young, weighing about 10 pounds)
2 teaspoons salt
1 orange, juice and rind of
3 tablespoons lemon juice (fresh is best)
Apricot Stuffing
1/4 lb dried apricot
1 cup breadcrumbs
3/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons celery, minced
1 teaspoon parsley, minced
2 tablespoons butter, melted
Wild Rice and Chestnut Stuffing
1 cup wild rice
3 cups water
1 teaspoon salt
1/2 lb chestnuts, blanched and cooked (chopped)
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons onions, minced

1
For the wild rice stuffing: Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
2
Drain and add remaining ingredients; toss lightly.
3
For the apricot stuffing: Cover apricots with cold water and cook until tender; drain and chop finely.
4
Combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
5
Mix well.
6
Preheat oven to 375u00b0F.
7
Clean goose; wipe dry but do not stuff.
8
Place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
9
Remove from oven and let cool to room temperature; repeat this procedure 2 more times.
10
Reduce oven to 325u00b0F.
11
Rub goose with salt.
12
Fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
13
Truss; weigh to estimate cooking time.
14
Place breast up on rack in an uncovered roasting pan and place in oven.
15
Allow 25 minutes per pound (If the goose weighs less than 8 pounds, roast at 375F, allowing 35 minutes per pound.).
16
Basting is unnecessary, but if desired, the juice and grated rind of one orange and lemon juice may be sprinkled over the breast during the baking period.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (10 lb) goose (young, weighing about 10 pounds), 2 teaspoons salt, 1 orange, juice and rind of, 3 tablespoons lemon juice (fresh is best), and more.

Yes, Roast Watertown Goose falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Watertown Goose

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions