Spiced roast goose | Game recipes | Jamie Oliver recipes (2024)

FAQs

How to roast goose jamie oliver? ›

Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray.

SAVE THE FAT

Prick the skin, pour over boiling water and cook covered in foil initially to allow the fat to be released into the roasting tray.

After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast.

Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it's done. When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray.

Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.

Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity.

A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you'll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.

Getting a Tender Goose Breast

This particular goose breast recipe does lend itself to sous vide, too. I normally seal the meat and immerse it in 130°F water for 2 hours. If you want to go longer, you will need to hard sear the entire surface of the goose breast for food safety reasons.

Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position.

What temperature do you cook a goose at? ›

Preheat the oven to 350 degrees F (175 C or Gas Mark 4). Place the goose on a rack inside a roasting pan, breast side up. Estimate the total cook time based on the weight of your bird. Mine was about 9 to 10 ish pounds when fully trimmed, so at 15 min per pound, that's a little under 2 1/2 hours.

Baste the goose frequently whilst roasting; basting will keep the breast meat moist and flavourful to wow guests at the table. Choose the right accompaniments to enhance the natural beauty of the goose.

United States. Goose has generally been replaced by the turkey in the United States. In the United States, the high price per pound of goose, coupled with the large size of the bird and low yield of meat to bone and fat, makes a goose more expensive per serving than Turkey.

Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. However, the legs need cooking for a lot longer than the breast, so keep the temperature low.

Goose meat is an excellent source of riboflavin and vitamin B-6. These vitamins help our bodies use energy from foods. B vitamins are important for growth and healthy skin, hair, nerves and muscles. Goose meat is an excellent source of iron - more than beef, pork or chicken.

Nestle some of the same aromatics and a handful of chopped veg (such as carrots, parsnips, celery, fennel or celeriac) under the goose. It adds flavour to the bird and your gravy. 6. Roast your goose breast-side down at 220°C/Fan 200°C/Gas 7 for 20-30 mins, or till the skin is crisp and bronzed.

You can add aromatics and herbs to the bag while cooking to impart some flavor. My favorite addition is a clove of garlic and sprig of rosemary. The choice of sides and accompaniments is up to you (mine change with the season). During summer, I love finishing with a drizzle of chimichurri.

Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin. Pricking goose skin and blanching the bird in boiling water before roasting helps to render the large volume of fat.

“Ducks are omnivores, have lighter flesh and a very gamey taste, while geese are herbivores, have darker, fattier meat that tastes sweet and fragrant.”