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How To Roast a Goose or Duck
Roasting a goose or a duck requires some work
and preparation not typical to roasting most other types of poultry such as a turkey or a
chicken. Both the goose and duck have very thick skin with conceals large amounts of fat.
Fat needs to be drawn out of the bird during the cooking process. Properly cooked, the
goose will not be greasy.
Preparation
Remove the wishbone -
Turn the goose breast side up and pull back the skin to reveal the bone. Use a small sharp
knife and cut around the visible portions of the bone on both sides. Just cut deeply
enough so the bone can be removed. Hook your finger around the bone and pull it out.
Stuff and sew up the vent - Once the wishbone is removed stuff the goose.
Stuffing will add flavor and moisture to the meat. A combination of apples and onions
makes a simple and flavorful stuffing. Don't overstuff the bird. Sew up the vent with a
trussing needle and kitchen string.
Pierce the skin - Use the trussing needle and lightly pierce the skin all
over the bird but don't puncture the skin.
Sewing up the vent of the stuffed goose
Roast The
Goose
First place the goose on it's side in a shallow roasting pan. You may want to use a
roasting rack to keep the bird in position in the pan. Pour a small amount of water
in the pan so that as the fat releases it won't burn. As the goose roasts baste with the
drippings. Turn the bird on it's other side after 1/3 of the roasting time has passed.
Turn the bird breast side up for the final 1/3 of the roasting.
Roasting and basting the goose
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Recipes
Browse recipes all recipes for goose.
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Roasting
Timetable
| Pounds |
Kg |
Roast 425 |
Roast 350 |
| 6 - 10 |
3 - 4 1/2 |
1/2 hr |
3/4 - 1 1/2 hr |
| 10 - 14 |
4 1/2 - 6 1/2 |
1/2 hr |
1 1/2 - 2 1/2 |
Resting Time
Remove the goose and place it
on your cutting board and allow to rest for 15 minutes before carving.
Carving
The Goose
Remove the trussing strings.
Use a heavy bladed knife and cut down through the shoulder joint and cur all the
way through to free the wing..
Next, remove the legs by cutting in an arc
around each leg as shown below. Cut through the joint to free the leg. Cut the thigh and
the drumstick so you have two portions.
Use a long carving knife to carve the breast meat. Life the slices between your carving
knife and fork and avoid piecing the meat which would release the juices.
Serving
Place the goose meat on a
warmed platter for the final presentation. |
