Spiced roast goose | Game recipes | Jamie Oliver recipes (2024)

FAQs

How to roast goose jamie oliver? ›

Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray.

It's important to remember that all types of goose are fatty, and to get as much of this fat out as possible, you need to prick the breast and thighs with a small skewer. One little tip is for an extra crispy skin, pour a kettle of boiling water over the goose and then leave to dry for an hour before cooking.

Rub all over with the oil and season generously with salt. Sit the goose on a rack in a large roasting tin and tightly cover with a large piece of foil. Cook for 1 hr 30 mins. Remove from the oven, remove the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin.

Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.

Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. After that time, stir the breasts around and add more oil if necessary. Let it marinade another hour or two. Heat your grill up and cook the meat for 3 or 4 minutes on each side.

Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.

Always Brine Ducks and Geese

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

Goose meat is an excellent source of riboflavin and vitamin B-6. These vitamins help our bodies use energy from foods. B vitamins are important for growth and healthy skin, hair, nerves and muscles. Goose meat is an excellent source of iron - more than beef, pork or chicken.

What goes with roast goose? ›

Goose Side Dishes Inspiration

Goose's natural pairing is with something acidic to cut through its fattiness. So, think acidic fruits like apples, cherries or citrus. Cherries can make delightful sauce that adds brightness to rich goose meat.

In Chinese cuisine, geese in addition to roasting may be steamed or braised with aromatics. In some cuisines stews or soups are made from goose meat. In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe.

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked duck or goose. Bacteria multiply rapidly in the "Danger Zone," at temperatures between 40° and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing may limit growth but does not kill bacteria.

You can marinate goose meat like steak for fajitas. You can slice it lengthwise, so you have cutlets, for jagerschnitzel, goose parmesan, or goose tacos. Goose pastrami is a great way to eat Canada goose breasts.

Some people also describe it as having a slightly gamey or earthy flavor, which is typical of duck meat. Overall, it's a delicious dish that's popular in many cuisines around the world. I have a whole roast goose.

Method. Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin. Pricking goose skin and blanching the bird in boiling water before roasting helps to render the large volume of fat.

Both are seasoned with a variety of spices and herbs, often including five-spice powder, soy sauce, and other aromatic ingredients. However, the taste of roast goose tends to be richer, more succulent, and has a different texture compared to roast duck.