Gordon's Christmas roast goose
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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.

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Latest comments and suggestions

Results 21-31

  • Binder photo jinglebell

    28 December 2010

    jinglebell rated this recipe

    5 stars

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  • Binder photo kirinski

    28 December 2010

    kirinski rated and commented on this recipe

    2 stars

    Followed the recipe religiously and it looked and smelled delicious actually, but the meat ended up chewy and tough! Not sure if the problem was with the goose being too old / muscular, but the end result was not great. I am quite an experienced cook and my ducks/pheasants always come out perfectly nice so not sure what went wrong with this one. Blame the bird I say.

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  • Binder photo Denise

    04 January 2011

    Denise commented on this recipe

    First time I cooked a goose, used this recipe it was fantastic!!!!!

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  • Binder photo daz the fish

    23 January 2011

    daz the fish rated and commented on this recipe

    5 stars

    this was the first time I've cooked Goose. It went very well with the suggested Brussels and Pancetta, Cauliflower cheese and roasted potates in goose fat. I did the red wine sauce but without the dates! It was rather sharp, so next time I will try adding the dates. I will certaintly cooked again.

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  • Binder photo George

    11 March 2011

    George commented on this recipe

    Hmmmm Roast goose is the "fillet Steak" of the poultry world it really is. To learn about how one farmer rears and supplies Traditionally reared Free range geese go to www.munnsgeese.co.uk They are in Cambridgeshire and deliver locally direct to your door, usually within 15 miles or so Go on give them a go this Christmas....!!!

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  • Binder photo SideshowPen

    10 December 2011

    SideshowPen commented on this recipe

    Am going to try this out for Christmas dinner this year. Does it usually need additional seasoning with black pepper or is there usually enough within the Chinese five spice?

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  • Binder photo Helbels

    15 December 2011

    Helbels commented on this recipe

    Does anyone know if this recipe would work with Duck? I made this last year and it was amazing, but we are having duck for Christmas this year....just wanted to know if flavours would work equally well for duck?

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  • Binder photo Melanie

    26 December 2011

    Melanie rated and commented on this recipe

    5 stars

    never cooked or eaten goose before so did not know what to expect. The meat was sooo tender, juicy and tasty. Thanks to this lovely recipe we had a wonderful Christmas lunch. Everyone around the table could not get enough of it! The date and red wine sauce is also a must.

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  • Binder photo Cambridge Ladybird

    31 December 2011

    Cambridge Ladybird rated and commented on this recipe

    5 stars

    Excellent recipe and very easy to follow, its hard to go wrong really. I had never cooked a goose before and was slightly nervous but I worked out all the timing before hand it went like a dream. It is great to leave the bird to rest for half an hour and get all the veg in the oven so it's all ready at the same time. Great for a special occasion.

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  • Binder photo Eclectic Cook

    03 November 2012

    Eclectic Cook rated and commented on this recipe

    5 stars

    I glazed the goose with honey, lemon juice and thyme with a bit of salt. Excellent! Stuffed the bird with celery, onion, mushrooms, and the giblets (sauted), dry bread chunks, thyme, allspice, chili powder, salt and pepper.

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  • Binder photo valleyvals

    04 December 2012

    valleyvals rated and commented on this recipe

    5 stars

    Went down an absolute storm at our last dinner party. And found the perfect white wine to water it down with Pouilly Loche Vinzelles. Chardonnay with Goose - mint! Thank you BBC Good Food, Thank you First Class Wine

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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

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

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