Steam Roasted Goose

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Steam Roasted Goose


Ease of preparation: Medium
Yield: 1 goose (4-6 servings)



For the goose:

10 pound (4.5 kg) young goose (reserve neck and giblets)

¼ cup (60 ml) olive oil

1 tablespoon (15 ml) salt

1 tablespoon (15 ml) pepper

6-7 cups (1.5 L) apple cider

2-3 cups (500 ml) dry white wine

5 sprigs fresh sage, leaves

5 sprigs of fresh thyme

5 cloves garlic, crushed

2 Granny smith apples, cored and sliced

6 cloves

1 cinnamon stick

2 yellow onions, peeled and sliced

1 lemon, sliced



Apple-White Wine Gravy (see recipe)


2 Granny smith apples, julienned, to garnish



Heat an oven to 325 F (160 C).

For the goose:

Pat goose dry, trim away excess fat and reserve. Trim and remove wing tips. Reserve wing tips, neck, and giblets for Goose Stock (see recipe).

In a medium pan over low heat, place the reserved trimmed fatty skin and cook, stirring occasionally, for about thirty minutes. Once all of the fat has rendered out of the skin, strain, reserve the liquid fat, and discard the solids. NOTE: save the rendered fat for use in other applications such as the Apple-White Wine Gravy and the Crispy Tarragon Potatoes.

Prick the goose all over piercing the skin but not the flesh, and rub with olive oil. Season entire bird with salt and pepper, including the inside of the cavity.

Truss the legs together.

In an oval roasting pan, add apple cider, wine, sage, thyme, garlic, apples, lemon, onions, clove, cinnamon and garlic. Position a rack over top of the mixture.

Place the dressed bird onto the rack. Cover with lid and place in the oven. Cook one and a half to two hours, or until a meat thermometer registers and internal temperature of 170 F (78 C).

Remove goose from the oven and place on a rack, loosely tent with aluminum foil and rest for thirty minutes.

Strain the pan juices and reserve for the Apple-White Wine Gravy, discarding the solids. Skim the fat from the surface of the pan juices and reserve for another application such as Apple-White Wine Gravy or Crispy Tarragon Potatoes.

To serve:

After resting, carve the roasted goose and transfer to a serving dish. Serve with Apple White-Wine Gravy on side and garnish with watercress and apples.

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Michael Bonacini

Bonacini’s Italy

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