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🍽️ Goose Roast – Smarter

863 kcal · 30 min · 4 servings

Goose Roast – Smarter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the visible fat from the goose.
  2. 2. Rinse the goose and pat it dry inside and out.
  3. 3. Season the goose inside and out with salt and pepper.
  4. 4. Wash the apples.
  5. 5. Peel the apples.
  6. 6. Quarter the apples and remove the core.
  7. 7. Cut the apples into cubes.
  8. 8. Peel the onions.
  9. 9. Cut the onions into cubes.
  10. 10. Wash the marjoram.
  11. 11. Shake the marjoram dry.
  12. 12. Pluck the leaves off the marjoram.
  13. 13. Put the marjoram leaves in a bowl.
  14. 14. Add the apple and onion cubes to the bowl.
  15. 15. Mix the ingredients in the bowl.
  16. 16. Stuff the goose with the apple-onion mixture.
  17. 17. Insert 3 to 4 toothpicks through the goose's belly opening.
  18. 18. Tie the goose's belly opening with kitchen twine.
  19. 19. Place the goose breast-side down in a large roasting pan.
  20. 20. Pour 500 milliliters of poultry stock into the roasting pan.
  21. 21. Preheat the oven.
  22. 22. Place the roasting pan on the lowest rack.
  23. 23. Set the oven temperature to 150 degrees Celsius.
  24. 24. Roast the goose for about 5 hours.
  25. 25. Poke the skin repeatedly with a meat fork during roasting.
  26. 26. Poke especially around the legs and breast.
  27. 27. Baste the goose frequently with the roasting liquid.
  28. 28. Add the remaining stock gradually.
  29. 29. Peel the potatoes.
  30. 30. Wash the potatoes.
  31. 31. Cut the potatoes into cubes.
  32. 32. Wash the pumpkin.
  33. 33. Quarter the pumpkin.
  34. 34. Seed the pumpkin.
  35. 35. Cut the pumpkin into cubes.
  36. 36. Put the potatoes and pumpkin in a large pot.
  37. 37. Cover the vegetables with salted water.
  38. 38. Bring the water to a boil.
  39. 39. Cook the vegetables covered on medium heat for 20 minutes.
  40. 40. Remove the goose from the roasting pan.
  41. 41. Place the goose on a baking sheet.
  42. 42. Set the oven temperature to 225 degrees Celsius.
  43. 43. Place the baking sheet on the lowest rack.
  44. 44. Roast the goose breast-side down for about 10 minutes first.
  45. 45. Turn the goose over.
  46. 46. Roast the breast side for another 10 minutes until crispy.
  47. 47. Warm the milk in a small saucepan.
  48. 48. Drain the potatoes and pumpkin.
  49. 49. Mash the vegetables roughly with a potato masher.
  50. 50. Stir the hot milk into the mash.
  51. 51. Season the mash with salt and pepper.
  52. 52. Stir in freshly grated nutmeg.
  53. 53. Pour the goose cooking liquid into a fat separator.
  54. 54. Pour the roasting stock without the fat into a pot.
  55. 55. Bring the roasting stock to a boil.
  56. 56. Mix the starch in a cup with a little cold water.
  57. 57. Stir the starch solution into the sauce.
  58. 58. Bring the sauce to a boil again.
  59. 59. Season the sauce with salt and pepper.
  60. 60. Carve the goose.
  61. 61. Serve the goose whole with stuffing.
  62. 62. Serve the goose with potato-pumpkin mash.
  63. 63. Serve the goose with the sauce.

Nutrition per serving