Gordon's Christmas roast goose

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Gordon Ramsay

4 ratings

Recipe by Gordon Ramsay

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1. Calculate the cooking time (see tips, below). If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
2. Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
3. Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
4. Heat oven to 240C/fan 220C/gas 9. If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp of oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
5. Once browned, place the bird in the roasting tin. Drizzle with the honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
6. Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat - save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Buying a goose

For a tasty bird, find a supplier from the British Goose Producers Association (020 7202 4760; www.goose.cc) and order before the end of November.

800 kcalories, protein 72g, carbohydrate 4g, fat 55 g, saturated fat 18g, fibre 0g, salt 1.7 g

Latest comments and suggestions

• MorbertMacErp

  27 December 2007

  MorbertMacErp rated and commented on this recipe

  

  This was the first time I've tried goose. It was delicious. The recipe was easy to follow and the "goes well with.." recommendations made for an excellent Christmas dinner. For me I definetly needed to cover the goose with tin foil after an hour to stop over browning.

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• yummy

  01 January 2008

  yummy rated and commented on this recipe

  

  The first time I've tried goose as well. It was very delicious. The recipe is easy to follow and turned out perfect. I recommend you use a raised rack for the goose to sit on (might be obvious to some but not stated here). This helps get the fat you can use for veg and roasties too. I made the parmesan roast potatoes cooked with goose fat, a pancetta and stilton mash potato, honey roast veg, sausagemeat and sage and onion stuffing and Gordon's brussels with pancetta and made a version of the date gravy (except I left the dates out!) which worked brilliantly with the goose. I'll be using this recipe again. :D

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• julie

  15 December 2008

  julie commented on this recipe

  We tried this recipe last Christmas. First time we'd cooked goose . Absolutely delicious! Not difficult to prepare, and we'll be doing it again this year. Definately recommend it!

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• Lyl

  28 December 2008

  Lyl commented on this recipe

  I tried it this Christmas and it was delicious. I didn't brown before putting it in the fan oven and the skin was still lovely and crispy. I am glad since I had to put foil to stop it over browning. Overall not as difficult as I thought. I collected the goose on Christmas Eve and prepared it then, letting the flavours really infuse. I just had to rub in the thyme and honey before putting it in the oven. Nice and easy. Great! I was so proud of myself, it was super tasty. Thanks for the recipe.

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• Palmers-patch

  30 December 2008

  Palmers-patch rated and commented on this recipe

  

  First time I had cooked a goose too - very tasty and the Date & Red Wine Sauce recommended was an excellent accompaniment. The lemons & limes do give a slightly strange cooking smell but the roasted roots in goose fat smelt great and tasted delicious.

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• beestonite

  02 January 2009

  beestonite rated and commented on this recipe

  

  this was the first time i have ever cooked a goose and it went down a real treat with the family on new years day. Although i must admit i forgot the honey and i did make a different gravy in advance we had it with the sprouts and pancetta roast patatoes cooked in the goose fat carrots cauliflower cheese and stuffing, the meal was wanderful and i would definately do it again

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• My Recipes

  05 January 2009

  My Recipes commented on this recipe

  First time cooking and eating goose - a winner! Loved it.

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• CookingAce

  20 May 2009

  CookingAce commented on this recipe

  I adore this recipe, tasted better than roast beef. Possibly don't need quite so much yest, and after trying it a few times now, definitely take it out earlier than you think you need, as it continues to cook in its own heat, for a large bird. Incredibly tender, the children loved it, and have been eating goose since, particulary now that Canada Geese are available all year thankfully. Bear in mind that the wild geese are less fatty as they are healthier birds than farm fed though. Well done Gordon, love this one.

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• my binder

  12 November 2009

  my binder commented on this recipe

  You eat Canada Geese CookingAce? I've heard they are really rank!

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Ingredients

• 4-5.5kg fresh goose
• 4 lemons
• 3 limes
• 1 tsp Chinese five-spice powder
• small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
• a little olive oil , for browning, optional
• 3 tbsp clear honey
• 1 tbsp thyme leaves

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 mins

Cook 1 hr min 3 hrs 30 mins

Ingredients

• 4-5.5kg fresh goose
• 4 lemons
• 3 limes
• 1 tsp Chinese five-spice powder
• small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
• a little olive oil , for browning, optional
• 3 tbsp clear honey
• 1 tbsp thyme leaves

800 kcalories, protein 72g, carbohydrate 4g, fat 55 g, saturated fat 18g, fibre 0g, salt 1.7 g

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