Gordon Ramsay Goose Recipe

This delicious and easy roast goose recipe from Gordon Ramsay is perfect for a special occasion. With its crispy skin and flavorful stuffing, it’s sure to impress your guests. You can use common herbs and spices to make it your own. A truly comforting and mouthwatering dish that’s both simple and impressive!

Ingredients Needed:

• 1 whole goose
• A few sprigs of herbs, such as rosemary, sage, bay, and/or thyme
• A few spices, such as cinnamon sticks, fresh ginger, or star anise (optional)
• 1 orange, clementine, or lemon, halved
• A few garlic cloves, crushed
• A few aromatic vegetables, such as carrots, onions/leeks, celery/celeriac, fennel, or parsnips

How To Make Gordon Ramsay Goose?

1. Preheat the Oven: Preheat your oven to 220°C (Fan 200°C / 425°F / Gas 7). Remove the goose from its packaging and allow it to come to room temperature before cooking.
2. Prepare the Goose: Pat the skin of the goose dry to help achieve a crispy texture. Rub a generous amount of salt all over the skin. Check the cavity for two lobes of fat and remove them. Save the fat for cooking. Melt the fat in a pan over low heat and pour it into a sterilized jar to store in the fridge for up to 6 months. Also, remove any giblets from the cavity.
3. Pierce the Skin: Prick the goose’s skin all over, ensuring you pierce the skin but not the meat. Focus on areas under the wings and around the thighs to help the fat flow. Place the bird breast-side down in a large roasting tin.
4. Add Aromatics: Stuff the cavity with some of the herbs, spices, halved citrus, and/or crushed garlic or onion slices. Don’t overstuff it; keep the cavity half full.
5. Prepare the Vegetables: Place some of the same herbs and spices, along with chopped vegetables (carrots, parsnips, celery, fennel, or celeriac), under the goose to add flavor to both the bird and the gravy.
6. Roast the Goose: Roast the goose breast-side down at 220°C (Fan 200°C / 425°F / Gas 7) for 20-30 minutes, or until the skin is crispy and bronzed.
7. Lower the Heat: Reduce the oven temperature to 170°C (Fan 150°C / 340°F / Gas 3). Roast the goose for 30 minutes per 1kg (2.2 lbs). For a 4kg (8.8 lbs) bird, this should take about 2 additional hours after the initial bronzing. Every 30 minutes, baste the bird with the pan juices, then ladle out any excess fat into a heatproof bowl and sieve it. Save this fat for roasting potatoes or vegetables.
8. Test for Doneness: Pierce the fattest part of the leg with a sharp knife. If the juices run clear, the bird is done. If the juices are still pink or reddish, continue cooking and check every 30 minutes.
9. Finish the Goose: Once the juices run clear, carefully flip the goose to brown the breast. Increase the heat back to 220°C (Fan 200°C / 425°F / Gas 7) for 20 minutes, or until the breast is golden and crispy. Let the bird rest for at least 1 hour before carving.

Recipe Tips:

• Dry the Goose: Make sure the goose’s skin is dry before cooking. This will help it get crispy.
• Prick the Skin: Gently poke the skin, especially near the thighs and under the wings, so the fat can escape and the skin becomes crispy.
• Use Fresh Herbs: Fresh herbs, like rosemary and thyme, make a big difference in flavor. Use plenty for the best results.
• Don’t Overstuff the Cavity: Don’t fill the goose’s inside too much with herbs and fruit. This helps it cook properly and not steam.
• Let the Goose Rest: After cooking, let the goose rest for at least 1 hour before carving. This keeps the meat juicy and tender.

How To Store & Reheat Leftovers?

• Refrigerate: Let leftover roast goose cool to room temperature, then put it in an airtight container in the fridge. It will stay fresh for up to 3 days.
• Freeze: After cooling, wrap the goose tightly in plastic wrap or foil and place it in a freezer bag or airtight container. Freeze for up to 3 months.
• On the Stove: Heat the goose in a pan over low heat with a little broth or water. Cover and heat for 5-7 minutes, flipping occasionally.

Nutrition Facts:

• Calories: 305kcal
• Total Fat: 21.9 g
• Saturated Fat: 6.87 g
• Cholesterol: 91 mg
• Sodium: 70 mg
• Potassium: 329 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Sugars: 0 g
• Protein: 25.2 g

Gordon Ramsay Goose Recipe

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:British Courses:Dinner Recipe Keys: G Goose Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time:1 hour Total time:3 hours 50 minutesServings:6 servingsCalories:305 kcal Best Season:Summer

Description

This delicious and easy roast goose recipe from Gordon Ramsay is perfect for a special occasion. With its crispy skin and flavorful stuffing, it’s sure to impress your guests. You can use common herbs and spices to make it your own. A truly comforting and mouthwatering dish that’s both simple and impressive!

Ingredients

• 1 whole goose
• A few sprigs of herbs, such as rosemary, sage, bay, and/or thyme
• A few spices, such as cinnamon sticks, fresh ginger, or star anise (optional)
• 1 orange, clementine, or lemon, halved
• A few garlic cloves, crushed.
• A few aromatic vegetables, such as carrots, onions/leeks, celery/celeriac, fennel, or parsnips

Instructions

1. Preheat the Oven: Preheat your oven to 220°C (Fan 200°C / 425°F / Gas 7). Remove the goose from its packaging and allow it to come to room temperature before cooking.
2. Prepare the Goose: Pat the skin of the goose dry to help achieve a crispy texture. Rub a generous amount of salt all over the skin. Check the cavity for two lobes of fat and remove them. Save the fat for cooking. Melt the fat in a pan over low heat and pour it into a sterilized jar to store in the fridge for up to 6 months. Also, remove any giblets from the cavity.
3. Pierce the Skin: Prick the goose’s skin all over, ensuring you pierce the skin but not the meat. Focus on areas under the wings and around the thighs to help the fat flow. Place the bird breast-side down in a large roasting tin.
4. Add Aromatics: Stuff the cavity with some of the herbs, spices, halved citrus, and/or crushed garlic or onion slices. Don’t overstuff it; keep the cavity half full.
5. Prepare the Vegetables: Place some of the same herbs and spices, along with chopped vegetables (carrots, parsnips, celery, fennel, or celeriac), under the goose to add flavor to both the bird and the gravy.
6. Roast the Goose: Roast the goose breast-side down at 220°C (Fan 200°C / 425°F / Gas 7) for 20-30 minutes, or until the skin is crispy and bronzed.
7. Lower the Heat: Reduce the oven temperature to 170°C (Fan 150°C / 340°F / Gas 3). Roast the goose for 30 minutes per 1kg (2.2 lbs). For a 4kg (8.8 lbs) bird, this should take about 2 additional hours after the initial bronzing. Every 30 minutes, baste the bird with the pan juices, then ladle out any excess fat into a heatproof bowl and sieve it. Save this fat for roasting potatoes or vegetables.
8. Test for Doneness: Pierce the fattest part of the leg with a sharp knife. If the juices run clear, the bird is done. If the juices are still pink or reddish, continue cooking and check every 30 minutes.
9. Finish the Goose: Once the juices run clear, carefully flip the goose to brown the breast. Increase the heat back to 220°C (Fan 200°C / 425°F / Gas 7) for 20 minutes, or until the breast is golden and crispy. Let the bird rest for at least 1 hour before carving.

Notes

• Dry the Goose: Make sure the goose’s skin is dry before cooking. This will help it get crispy.
• Prick the Skin: Gently poke the skin, especially near the thighs and under the wings, so the fat can escape and the skin becomes crispy.
• Use Fresh Herbs: Fresh herbs, like rosemary and thyme, make a big difference in flavor. Use plenty for the best results.
• Don’t Overstuff the Cavity: Don’t fill the goose’s inside too much with herbs and fruit. This helps it cook properly and not steam.
• Let the Goose Rest: After cooking, let the goose rest for at least 1 hour before carving. This keeps the meat juicy and tender.

Keywords:Gordon Ramsay Goose Recipe