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Roasted Goose with Cherry Sauce

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A festive and flavorful roasted goose recipe featuring crispy skin, juicy meat, and a tangy-sweet cherry sauce that is perfect for special occasions and holiday dinners.

Ingredients

Scale
  • 1 whole goose (10–12 lbs / 4.5–5.5 kg), thawed if frozen
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme or fresh, finely chopped
  • 2 cloves garlic, minced
  • 1 large onion, quartered
  • 1 orange, quartered (optional)
  • Fresh rosemary sprigs (optional)
  • 2 cups fresh or frozen cherries, pitted
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey or maple syrup
  • 1/2 cup red wine or cherry juice
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Remove the giblets and excess fat from the cavity. Pat the goose dry with paper towels. Season the inside cavity with salt, pepper, and half the thyme.
  2. Score the skin in a diamond pattern without cutting into the meat. Season the skin all over with salt, pepper, the remaining thyme, and minced garlic. Let it sit uncovered in the fridge for an hour or overnight to dry the skin further.
  3. Preheat oven to 325°F (160°C). Place the quartered onion, orange, and rosemary sprigs in the bottom of the roasting pan to create a flavorful bed.
  4. Place the goose breast-side up on the rack in the roasting pan. Roast for about 2 to 2.5 hours (about 15 minutes per pound). Every 30 minutes, spoon out excess fat and baste the skin with rendered fat. If skin isn’t browning enough after 2 hours, increase temperature to 425°F (220°C) for the last 20-30 minutes.
  5. Check doneness with a meat thermometer inserted into the thickest part of the thigh; it should read 165°F (74°C). Remove the goose and let it rest for 20-30 minutes covered loosely with foil.
  6. While the goose rests, combine cherries, balsamic vinegar, honey, red wine, lemon juice, cinnamon, and salt in a medium saucepan. Simmer over medium heat for 15-20 minutes until sauce thickens and cherries soften. Mash some cherries for texture or blend for smoothness.
  7. Carve the goose and spoon cherry sauce over the top. Serve immediately.

Notes

[‘Patting the goose dry and letting it rest uncovered in the fridge overnight helps achieve crispy skin.’, ‘Periodically remove excess fat from the pan to prevent smoking and help skin crisp.’, ‘Roast low and slow, finishing with high heat to crisp skin.’, ‘Let the goose rest before carving to keep meat juicy.’, ‘Adjust cherry sauce sweetness or acidity to taste; add more honey if too tart.’, ‘Sauce can be made a day ahead and reheated gently.’, ‘Frozen cherries are a good off-season substitute for fresh cherries.’, ‘If no roasting rack, use chopped vegetables as a bed to elevate the goose.’]

Nutrition

Keywords: roasted goose, cherry sauce, holiday recipe, crispy goose, festive dinner, easy roast goose, juicy meat, cherry glaze

Find it online: https://yumnode.com/roasted-goose-with-cherry-sauce-recipe-easy-crispy-juicy-perfection/