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Roasted Wild Goose or Duck
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Prep Time:
45 minutes
Cook Time:
180 minutes
Total Time:
250 minutes
"Learn to roast wild goose or duck expertly for a juicy holiday centerpiece."
Ingredients:
  • 1 (12 pound) whole goose, skinned
  • 2 sticks cold butter, cut into small pieces
  • 1.5 cups fresh cranberries
  • 0.5 cup raisins
  • 1 large orange with peel, chopped
  • 1 medium onion, chopped
  • 1 large apple - peeled, cored, and quartered
  • 1 teaspoon dried sage
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic, or to taste
  • 1 bay leaf, broken into pieces
  • kitchen twine
  • 2 sheets aluminum foil
  • 1 pound bacon
Instructions:
  • Preheat the oven to 325°F (165°C).
  • Start by gently washing and drying the goose. Next, combine cold butter with cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper in a large bowl. Mix thoroughly with your hands until you form a cohesive mixture of butter and fruit.
  • Place the luxurious ball of butter into the goose's body, securing the cavity and tying the drumsticks with twine. Optionally, seal the cavity with a few stitches to enhance flavor and keep the goose moist.
  • On a work surface, layer 2 large pieces of foil. Create a bacon bed by lining up 4 or 5 slices in the center. Put the goose on top, breast-side up. Cover the breast and legs with the remaining bacon. Seal the bird in the foil, leaving a bit of space for air. Transfer the foil-wrapped bird to a roasting pan.
  • Roast in the preheated oven for 3 to 4 hours until fully cooked. The thigh should reach 180 degrees F (82 degrees C) when tested with an instant-read thermometer.
  • After baking, rest the bird breast-side down for 15 minutes, then flip it breast-side up and rest for another 10 minutes. Carefully open the foil pouch due to steam. Discard the stuffing, transfer the bird to a platter, and slice for serving or carve at the table. Enjoy!

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