Pricking the goose skin with a fork helps render the fat, making the skin super crispy. Use a roasting pan that holds the goose snugly and leaves enough space in your oven for a baking sheet.
- Prep time 35 minutes
- Total time 2 hours
Ingredients
Method
Remove neck and giblets from cavity of goose. Pull out any loose fat from cavity. Remove wing tips. Discard all. Pat cavity dry; prick goose all over with fork. Squeeze juice from lemon all over goose. Stuff squeezed halves into cavity along with parsley, thyme and sage. Sprinkle cavity with half each of the salt and pepper; sprinkle remaining salt and pepper over outside of goose. Tuck wings under back; tie legs together. Place goose on rack in roasting pan; roast in 400ºF (200ºC) oven for 20 minutes. Reduce heat to 350ºF (180ºC); roast for 20 minutes. Remove from oven; pour out fat from pan, reserving 3 tbsp.
Toss carrots and onions with reserved goose fat; arrange on foil-lined baking sheet. Roast goose and vegetables, basting goose often, in 350ºF (180ºC) oven until instant-read thermometer inserted into thickest part of thigh registers 170ºF (77ºC) and vegetables are golden and tender, 1 to 1-1/4 hours. Transfer goose and vegetables to platter; tent with foil and let stand for 10 minutes before carving.
Meanwhile, skim all but 2 tbsp fat from pan, retaining pan juices. Whisk in broth and 1/2 cup water; bring to boil over high heat, whisking and scraping up any browned bits. Sprinkle with flour; boil, whisking constantly, until thickened, about 5 minutes. Strain through fine sieve into serving dish. Serve with goose.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 3 g
- Sodium 371 mg
- Sugars 4 g
- Protein 36 g
- Calories 387.0
- Total fat 21 g
- Potassium 691 mg
- Cholesterol 119 mg
- Saturated fat 7 g
- Total carbohydrate 11 g
%RDI
- Iron 27.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 145.0
- Vitamin C 10.0
