“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Tuesday, October 5, 2010

Name This Food! Roast Goose

Michaelmas, the feast of Saint Michael the Archangel is a day in the Western Christian calendar which occurs on 29 September. Because it falls near the equinox, it is associated in the northern hemisphere with the beginning of autumn and the shortening of days. Michael is the greatest of all the archangels and is honored for his defeat of Lucifer in the battle for the heavens in the Bible. Why am I telling you this? Because the traditional feast served at Michaelmas is

Roast Goose

Never had roast goose? 'Tis a treat not to be missed. How does one cook it? So glad you asked.


5kg goose (if bird comes with fat and giblets - about 1kg for a goose)
2 leeks
2 / 3 cooking apples
A few sprigs of thyme or rosemary
Goose fat, butter or oil for basting
Salt and pepper to season
A little flour
2 roasting tins

1. Line your two tins with foil and cut two triangular pieces for the legs.
2. If the goose is trussed, untie the string around the parson's nose area.
3. Fill the cavity of the goose with the green top of leeks, chopped and some chopped cooking apples, add thyme or rosemary and seasoning. If you wish you can add stuffing of your choice and put it into the cavity.
4. Prick the fat gland under the wing of the goose and around the back of the goose by the parson's nose.
5. Melt some goose fat in a saucepan, cool and pour over the legs before you place the foil on top of them or you can use butter or cooking oil if you prefer.
6. Cover the goose with foil and place it into a roasting tray on its back, with the breast upper.
7. Put the goose into the oven at 200°C/ 400°F / gas mark 6 for 2 - 2 ½ hours.
8. After the first hour turn the goose so the back is upwards. Unwrap the back of the goose to let it brown. Pour over surplus goose fat, this is when you can put the goose into the second tin and then you have the spare fat for roasting your parsnips and potatoes.
9. Remember to keep the legs covered and place back into the oven. Just lightly place a piece of foil on top of the back.
10. Depending on the size of the goose it will need approximately ¾ - 1 hour more cooking. Turn the goose back again so the breast is upwards. Add no more extra goose fat to the tin. Cover with a little flour and salt to crisp the skin of the breast this takes approx. 30-45 minutes depending on the size of the goose and how hot your oven is. Make sure you keep the legs covered, this stops them burning.
11. Lift the goose onto a carving dish to rest for approx. 20 minutes before carving - keep the goose covered.
12. Place your stuffing balls, roast potatoes, roast parsnips and put some sage, green bay leaves and rosemary around the edge of the dish to make it look something extra special.

Alright then... next!
Name This Food!


  1. Roast goose -- of course!!

    That looks like bratwurst and sauerkraut...

  2. Ooooh you are soooo close I'd like to give it to you, Angie. But it is not bratwurst, it's....


Come on and chew the fat!


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