Spiced Roast Goose
Need a gluten free and dairy free main course? Spiced Roast Goose could be an outstanding recipe to try. One serving contains 2110 calories, 93g of protein, and 191g of fat. This recipe serves 8 and costs $8.02 per serving. This recipe is liked by 18 foodies and cooks. If you have goose, ground cinnamon, cider vinegar, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 3 hours and 15 minutes. With a spoonacular score of 92%, this dish is great. If you like this recipe, take a look at these similar recipes: Spiced Roast Goose with Dried-Fruit Pan Sauce, Roast Christmas Goose, and Chinese Roast Goose.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 150 minutes
Ingredients:
1 teaspoon aniseed
1/4 cup chopped celery
1/4 cup cider vinegar
2 teaspoons cornstarch
1/4 cup dried minced onion
1 teaspoon garlic powder
1 domestic goose (10 to 12 pounds)
2 teaspoons ground cinnamon
1/4 cup honey
Salt and pepper to taste
2/3 cup plus 1 tablespoon soy sauce, divided
1 tablespoon sugar
2 tablespoons cold water
Equipment:
sauce pan
ziploc bags
roasting pan
kitchen thermometer
measuring cup
frying pan
Cooking instruction summary:
Directions In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool. Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times. Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes. Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving. For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Yield: 6-8 servings. Originally published as Spiced Roast Goose in Country Woman ChristmasAnnual 2005, p28 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender.
2. Remove from the heat; allow to cool.
3. Pour marinade into a large resealable plastic bag.
4. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
5. Drain and discard marinade. Sprinkle goose cavity with salt and pepper.
6. Place on a rack in a shallow roasting pan.
7. Combine the cinnamon, garlic powder and aniseed; rub over goose.
8. Bake, uncovered, at 325° for 30 minutes.
9. Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half.
10. Baste goose with some of the honey mixture.
11. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving.
12. For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
13. Serve with goose.
Nutrition Information:
covered percent of daily need
