Roasting a goose is a festive tradition in many cultures, especially during the holiday season. This elegant dish, often served at Christmas and New Year’s feasts, offers a rich, flavorful alternative to turkey or chicken. The highlight of this recipe is the luxurious Port Wine Cherry Sauce, which adds a sweet and tangy dimension to the succulent goose meat. In this article, we’ll guide you through making a perfect Roasted Goose with Port Wine Cherry Sauce, along with tips, variations, and everything you need to create a memorable meal.
Ingredients
For the Goose:
- 1 whole goose (10-12 lbs)
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 1 large onion, quartered
- 1 apple, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lemon, halved
- 1 cup water
For the Port Wine Cherry Sauce:
- 1 cup port wine
- 1 cup chicken broth
- 1 cup pitted cherries (fresh or frozen)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- Salt and pepper to taste
Instructions
Preparing the Goose:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Rinse the goose thoroughly under cold water and pat dry with paper towels. Remove any excess fat from the cavity.
- Seasoning: Rub the goose inside and out with sea salt and black pepper. Stuff the cavity with the quartered onion, apple, rosemary, thyme, and lemon halves.
- Trussing: Tie the legs together with kitchen twine to ensure even cooking. Place the goose on a rack in a large roasting pan, breast side up.
- Roasting: Pour 1 cup of water into the bottom of the roasting pan. Roast the goose for approximately 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (74°C). Baste the goose with its own fat every 30 minutes to keep the meat moist and flavorful.
- Resting: Once cooked, remove the goose from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring tender meat.
Making the Port Wine Cherry Sauce:
- Simmer: In a medium saucepan, combine the port wine, chicken broth, cherries, balsamic vinegar, and honey. Bring to a simmer over medium heat.
- Thickening: Stir in the cornstarch mixture and continue to cook until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Finishing Touch: Once the sauce reaches your desired consistency, remove from heat and let it cool slightly before serving.
Tips and Variations
- What to Serve with Roast Goose: Classic side dishes include roasted potatoes, Brussels sprouts, red cabbage, and bread stuffing. These complement the rich flavor of the goose perfectly.
- Flavor Variations: Add a unique twist by incorporating different herbs and fruits in the stuffing, such as sage and oranges. For a more robust flavor, marinate the goose in red wine overnight before roasting.
- Substitutions: If cherries are unavailable, cranberries make an excellent substitute for the Port Wine Cherry Sauce.
- Cooking Methods: While roasting is traditional, you can also try slow-cooking the goose for a fall-off-the-bone texture. Alternatively, for a Chinese twist, roast the goose with five-spice powder and soy sauce.
Nutritional Information (Per Serving)
- Calories: 550
- Protein: 28g
- Carbohydrates: 14g
- Fat: 40g
- Fiber: 2g
- Sugar: 10g
- Sodium: 900mg
Conclusion
Roasting a goose may seem daunting, but with the right techniques and a bit of patience, you can create a show-stopping centerpiece for your holiday table. The combination of the rich, savory goose and the sweet-tart Port Wine Cherry Sauce is sure to impress your guests and make your meal unforgettable. We hope you enjoy making and sharing this delicious recipe.
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