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. Save the fat for roasting potatoes and cook the goose uncovered for the last 30 mins or so to crisp up.

Rub all over with the oil and season generously with salt. Sit the goose on a rack in a large roasting tin and tightly cover with a large piece of foil. Cook for 1 hr 30 mins. Remove from the oven, remove the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin.

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.

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.

Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird.

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.

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 Goose has generally been replaced by the turkey in the United States.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.

How do you cook wild goose so it is tender? ›

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.

A goose is cooked when a digital thermometer pushed into the thickest part of the thigh reads 65-70 degrees Celsius. Pour off any remaining fat then leave the goose to rest on a lipped board for 20-30 minutes, covered with a loose tent of foil whilst you make your gravy.

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.

Put some water in roaster if fat begins to smoke. next turn oven down to 175 , open oven door to let out hot air, then roast breast side up for 6 to 7 hours, or, when thickest part of meat reaches 158 degrees. note. Oven temps vary as does goose weight so total roasting time will vary.

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.