Roasted Goose with Blackberry Gingered Sauce Recipe

Name: Roasted Goose with Blackberry Gingered Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-pound) goose, cleaned and trimmed with innards removed; Sea salt; 1 orange, quartered; 1 lemon, quartered; 1 apple, cored and quartered; 2 tablespoons goose fat; 1/2 cup scallions; 2 tablespoons grated ginger; 2 cups blackberries; 1 tablespoon sugar; 1 tablespoon soy sauce; 2 cups Zinfandel; 2 cups chicken stock

Servings: persons

1 (10-pound) goose, cleaned and trimmed with innards removed
Sea salt
1 orange, quartered
1 lemon, quartered
1 apple, cored and quartered
2 tablespoons goose fat
1/2 cup scallions
2 tablespoons grated ginger
2 cups blackberries
1 tablespoon sugar
1 tablespoon soy sauce
2 cups Zinfandel
2 cups chicken stock

1
Preheat oven to 350 degrees F.
2
Wash the goose thoroughly inside and out.
3
Dry well with paper towels.
4
Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt.
5
Stuff the bird with the cut fruit.
6
Tuck the wings under so they are not exposed.
7
Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack.
8
Place the pan in the oven for 45 minutes.
9
Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn.
10
After 45 minutes, take the goose out of the oven.
11
Turn it breast side up and prick the skin again.
12
Carefully remove the excess fat by tilting the pan and using a baster.
13
Add another 1/2-inch of water to the pan.
14
Continue to roast for another 2 hours.
15
The goose is cooked when its juices run clear when the thigh is pierced with a skewer.
16
If they are at all bloody, roast for a further 15 minutes and check again.
17
To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh.
18
It should read 170 degrees F on an instant-read thermometer.
19
Remove from the oven and let it rest for 15 minutes.
20
Pour out excess fat leaving about 2 tablespoons.
21
Add the scallions, ginger, blackberries, sugar and soy sauce.
22
Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released.
23
Add Zinfandel and reduce by half then add the chicken stock and reduce by half again.
24
Pass sauce through a sieve and discard the pulp.
25
Serve with the goose.

253

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 1 (10-pound) goose, cleaned and trimmed with innards removed, Sea salt, 1 orange, quartered, 1 lemon, quartered, and more.

Yes, Roasted Goose with Blackberry Gingered Sauce falls under the Meat & Poultry 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!

Roasted Goose with Blackberry Gingered Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions