Gordon's Christmas roast goose
See this recipe step by step

Gordon's Christmas roast goose

Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Difficulty and servings

For the keen cook

Serves 6

Preparation and cooking times

Total time

Prep: 35 mins. Cook: 1 hr 20 mins - 3 hrs 30 mins

Method

  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.
Try

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.

Roasting times

Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

How to carve

Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, carving from the neck end. Detach the legs, then slice off the thigh meat.

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

Recipe from Good Food magazine, December 2005.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo MorbertMacErp

    27 December 2007

    MorbertMacErp rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo yummy

    01 January 2008

    yummy rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Palmers-patch

    30 December 2008

    Palmers-patch rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo beestonite

    02 January 2009

    beestonite rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo My Recipes

    05 January 2009

    My Recipes commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo my binder

    12 November 2009

    my binder commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo finky1983

    11 December 2009

    finky1983 commented on this recipe

    So looking forward to this at xmas. Quick question though, i live in Germany and do not know what chinese five spice is. Can anyone help???

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ithaka

    13 December 2009

    ithaka commented on this recipe

    Hi Finkysweet! Chinese 5-Spice is simply a mix of 5 different spices that taste sour, bitter, pungent, and salty all at the same time. Very often used to braise duck or pork in Chinese cooking. They can easily be found in Asian supermarkets, but if you can't, simply try the following: Blend the following ground spices: 1 1/2 tbsp star anise 2 1/2 tsp fennel seeds 1 1/2 tsp cassia or cinnamon 1/2 tsp Szechwan pepper 1/2 tsp cloves

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo miggins

    23 December 2009

    miggins commented on this recipe

    Trying this for Christmas this year so will be rating the recipe in a few days - the comments certainly help! To My Binder - my husband cooks Canada Geese often - you have to use a game recipe and everyone loves it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wip the chef

    26 December 2009

    wip the chef rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo hedonista

    31 December 2009

    hedonista rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marcella

    01 January 2010

    Marcella rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Julie

    15 January 2010

    Julie rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sangreazul

    20 November 2010

    sangreazul commented on this recipe

    I used this recipe last christmas and it was amazing. If you try this you wont want turkey again

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sangreazul

    20 November 2010

    sangreazul rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Darkginger

    25 December 2010

    Darkginger commented on this recipe

    This worked beautifully - I stuffed my goose with a potato (and apple, onion, orange zest and thyme) stuffing, so increased cooking time accordingly - but ended up with moist meat under crispy skin. The 5 spice powder and citrus give it just the right contrast to the fatty meat - and the date and red wine sauce complements the meal perfectly. This is going to be standard Christmas fare from now on.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jinglebell

    28 December 2010

    jinglebell commented on this recipe

    this is the first time i used this recipe, i must say that its simple to follow and it worked. i am very happy with my roast goose based on this recipe and also the wine sauce to accompany the roast goose. it has made it a perfect dinner for my christmas, soooo tasty. thank you gordon.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

For the keen cook

Serves 6

Preparation and cooking times

Total time

Prep: 35 mins. Cook: 1 hr 20 mins - 3 hrs 30 mins

Smart alternative to turkey

Ingredients

Print this recipe
Add to your binder

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close