Savory Roast Goose with Juniper Red Currant Sauce
This delectable roast goose recipe, inspired by Nigella Slater's culinary genius, transforms a holiday classic into a mouthwatering centerpiece for any festive table. Following the holiday rush, this easy-to-follow method allows you to enjoy the rich flavors of perfectly cooked goose with a note of earthiness from juniper berries and a sweet touch from red currant jam. The process is simple, with comforting aromas that will warm your kitchen and impress your guests. Ideal for family gatherings or special occasions, this dish pairs beautifully with roasted vegetables or creamy potatoes.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
goose
14 lbs (washed and patted dry)
onions
3 medium (peeled and sliced into thick segments)
olive oil
2 tablespoons (for sautéing)
all-purpose flour
2 tablespoons (for thickening)
dry marsala
2 glasses (for deglazing)
stock or water
3 cups (for sauce)
English mustard powder
1 1/4 teaspoons (to season)
whole grain mustard
1 tablespoon (for sauce)
crushed juniper berries
12 (for flavoring)
red currant jam
2 tablespoons (to finish sauce)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Clean the goose by removing any leftover fat from the cavity, then pat it dry thoroughly with paper towels. Prick the skin all over with a fork to allow the fat to render while roasting.
3
Generously rub salt both inside the cavity and on the skin of the goose. To prevent burning, wrap the legs in aluminum foil.
4
Place the goose, breast side down, in a large roasting pan and roast in the preheated oven for 25 minutes.
5
Carefully reduce the oven temperature to 350°F (175°C). After an hour, remove the goose from the oven and drain the accumulated fat from the pan (use extreme caution, as the fat will be very hot). Unwrap the legs from the foil.
6
If desired, add parboiled potatoes around the goose at this stage for a complete meal. Turn the goose breast side up and return it to the oven for an additional 30 minutes to 1 hour, or until the thigh meat is tender and the juices run clear when pierced.
7
While the goose roasts, prepare the juniper red currant sauce. In a skillet over low heat, cook the onions in olive oil for about 30 minutes, stirring occasionally until they become soft and translucent.
8
Sprinkle the flour over the softened onions, stirring for a few more minutes to incorporate. Gradually pour in the dry marsala and stock, adding the crushed juniper berries. Season with salt, pepper, and English mustard powder.
9
Allow the mixture to simmer gently for 20 minutes, stirring occasionally. Just before serving, mix in the whole grain mustard and simmer for an additional 5 minutes.
10
Once the goose is cooked to perfection, remove it from the oven and let it rest for 10 minutes. Carve the meat and plate it alongside the roasted potatoes and onions.
11
Before serving, stir in the red currant jam into the sauce to add a delightful sweetness, drizzling it over the carved goose.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The main dish is Savory Roast Goose with Juniper Red Currant Sauce.
How much does the goose weigh for this recipe?
The recipe calls for a 14 lbs goose.
Who inspired this roast goose recipe?
This recipe is inspired by the culinary genius of Nigel Slater.
What is the initial preheat temperature for the oven?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How should the goose be prepared before roasting?
Clean the cavity, pat the skin dry with paper towels, and prick the skin all over with a fork.
Why do you need to prick the goose skin with a fork?
Pricking the skin allows the fat to render properly while the goose is roasting.
What seasoning is applied to the goose skin and cavity?
A generous amount of salt should be rubbed both inside the cavity and on the skin.
How do you prevent the goose legs from burning?
Wrap the legs in aluminum foil before placing the goose in the oven.
Which side of the goose should face up when starting the roast?
The goose should be placed breast side down for the first part of the roasting process.
How long is the initial roasting time at 425 degrees Fahrenheit?
The goose is roasted at this high temperature for the first 25 minutes.
What temperature is the oven reduced to after the initial roasting?
The oven temperature should be reduced to 350 degrees Fahrenheit (175 degrees Celsius).
When should the accumulated fat be drained from the roasting pan?
Drain the fat after the goose has roasted for one hour at the lower temperature.
When should the aluminum foil be removed from the legs?
Unwrap the legs from the foil at the same time you drain the fat from the pan.
Can I add vegetables to the pan during roasting?
Yes, you can add parboiled potatoes around the goose after the first hour of roasting.
When do you turn the goose breast side up?
The goose is turned breast side up after the fat has been drained and the oven temperature has been lowered.
How long does the final roasting stage take?
It takes an additional 30 minutes to 1 hour, depending on the tenderness of the meat.
How do you check if the goose is fully cooked?
The goose is done when the thigh meat is tender and the juices run clear when pierced.
How are the onions prepared for the sauce?
Three medium onions are peeled and sliced into thick segments.
How long do the onions need to cook for the sauce?
The onions should be cooked in olive oil over low heat for about 30 minutes.
What is used to thicken the juniper sauce?
Two tablespoons of all-purpose flour are used to thicken the sauce.
What type of alcohol is used in the sauce recipe?
The recipe uses two glasses of dry marsala for the sauce.
How many juniper berries are required for the sauce?
The sauce requires 12 crushed juniper berries for flavoring.
What types of mustard are included in the recipe?
The recipe uses both English mustard powder and whole grain mustard.
How long does the sauce mixture simmer before adding the final mustard?
The mixture should simmer gently for 20 minutes before adding the whole grain mustard.
When is the red currant jam added to the sauce?
The red currant jam is stirred into the sauce just before serving.
How long should the goose rest after it is removed from the oven?
The goose should rest for 10 minutes before carving.
What are some recommended side dishes for this roast goose?
It pairs beautifully with roasted vegetables, roasted potatoes, or creamy potatoes.
What is the flavor profile of the sauce?
The sauce is earthy from the juniper berries and sweet from the red currant jam.
How many ingredients are in this recipe in total?
There are 10 main ingredients listed for this recipe.
Is this recipe considered a good holiday meal?
Yes, it is described as a festive centerpiece ideal for family gatherings and Christmas meals.