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Roasted Goose with Port Wine Cherry Sauce
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Festive roast goose with ginger-cherry sauce is a mouthwatering dish.
Ingredients:
  • 1 (10 pound) whole goose
  • sea salt to taste
  • 0.5 orange
  • 0.5 lemon
  • 0.5 Granny Smith apple
  • 2 tablespoons goose fat
  • 1 cup cherries, pitted and halved
  • 1 cup port wine
  • 1.5 teaspoons grated fresh ginger root
  • 0.25 cup thinly sliced green onion
  • 1 tablespoon white sugar
  • 1.5 teaspoons soy sauce
  • 0.5 cup chicken stock
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Pierce the goose skin all over using a fork, being careful not to pierce the meat. Season the goose generously with sea salt inside and out, then stuff it with orange, lemon, and apple. Secure the wings by tying them behind the bird with kitchen twine. Place the goose in a roasting pan, breast-side-down, and add 1/2 inch of water to the pan.
  • After baking in the preheated oven for 45 minutes, turn the goose breast-side-up, use a fork to prick the skin, and add water to the pan until it reaches a 1/2-inch level. Put the goose back in the oven and cook until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 170°F (75°C), approximately 2 hours. Take it out of the oven, cover loosely with aluminum foil, and let it rest.
  • Transfer 2 tablespoons of rich goose fat from the roasting pan into a small saucepan and heat gently. Add cherries and cook until soft and juicy, approximately 10 minutes. Pour in port wine, bring to a vigorous boil, and simmer for 2 minutes. Mix in ginger, green onion, sugar, soy sauce, and chicken stock. Boil briefly, then lower heat to medium and simmer until the sauce thickens to your preference, about 10 minutes. Serve the delectable sauce with the perfectly roasted goose.

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