This Gordon Ramsay Goose Recipe is a crispy-skinned and tender recipe, which is made with fresh orange and herbs. It’s the perfect holiday feast, ready in about 2 hours and 50 minutes, plus resting time.
Jump to RecipeGordon Ramsay Goose Recipe Ingredients
- 1 whole goose (4–5kg)
- 1 orange or lemon, halved
- Fresh herbs (a mix of thyme, rosemary, sage, and bay leaves)
- 1 onion or leek, halved
- 3 garlic cloves, crushed
- 2–3 carrots, parsnips, or celery stalks, roughly chopped
- Optional aromatics: star anise, cinnamon stick, fresh ginger
- Salt
How To Make Gordon Ramsay Goose Recipe
- Prepare the Oven and Goose: Preheat your oven to 220°C (Fan 200°C / 425°F). Remove the goose from its packaging, pat it dry thoroughly with paper towels, and remove any large pieces of excess fat from inside the cavity.
- Season and Stuff: Prick the skin all over with a sharp skewer or the tip of a knife, being careful not to pierce the meat underneath. This helps the fat to render out. Season the goose generously inside and out with salt. Stuff the cavity with the halved orange/lemon, crushed garlic, fresh herbs, and the halved onion or leek.
- Arrange the Roasting Tray: Scatter the chopped carrots, parsnips, or celery and any optional aromatics in the bottom of a large roasting tray. If the tray is deep, place a roasting rack on top. Place the goose on the vegetables or rack, breast-side down.
- Initial High-Heat Roast: Roast the goose at the high temperature for 25–30 minutes to start crisping the skin.
- Slow Roast and Baste: Reduce the oven temperature to 170°C (Fan 150°C / 340°F). Continue to roast for approximately 30 minutes per kilogram. Every 30 minutes, carefully drain the rendered fat from the tray into a heatproof jar and baste the goose with its own juices.
- Final Crisping: For the final 20 minutes of cooking, turn the goose breast-side up and increase the oven temperature back to 220°C (Fan 200°C / 425°F) to get a final, perfect crisp on the breast skin.
- Rest the Goose: Once cooked, transfer the goose to a warm platter or carving board. Cover it loosely with foil and let it rest for at least 1 hour before carving. This is a crucial step for a juicy bird.
Recipe Tips
- How do I ensure the goose cooks evenly? If your roasting tray is deep, using a roasting rack is essential. It lifts the bird off the bottom of the tray, allowing hot air to circulate all around it for even cooking and crisping.
- What should I do with all the rendered fat? Do not throw it away! Goose fat is liquid gold. Carefully drain it from the roasting tray every 30 minutes into a heatproof jar. Once cooled, you can store it in the fridge for up to 6 months. It makes the most incredible roast potatoes.
- Why do you flip the bird during cooking? Starting the goose breast-side down allows the fat from the back to run down and baste the breast meat, keeping it moist. Turning it breast-side up for the final high-heat blast ensures the breast skin gets perfectly golden and crispy.
- What is the best way to rest the goose? Cover it loosely with foil. Tenting it too tightly will trap steam, which will soften the beautiful, crispy skin you worked so hard to achieve.
What To Serve With Roast Goose
A magnificent roast goose is the centerpiece of a holiday meal and pairs perfectly with traditional sides:
- Roast potatoes (cooked in the goose fat)
- Braised red cabbage
- Brussels sprouts with bacon
- A rich gravy made from the pan juices
- Apple or cranberry sauce
How To Store Leftover Goose
- Refrigerate: Once completely cooled, carve any leftover meat from the carcass. Store the meat in an airtight container in the refrigerator for up to 3 days.
Roast Goose Nutrition Facts
- Calories: 305kcal
- Carbohydrates: 2g
- Protein: 40g
- Fat: 15g
- Saturated Fat: 5g
- Sodium: 250mg
- Fiber: 1g
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
How can I tell if the goose is cooked?
The most reliable way is to use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. It should read at least 74°C (165°F). Alternatively, pierce the thigh—the juices should run clear, not pink.
Why is it important to prick the skin?
A goose has a thick layer of fat under its skin. Pricking the skin creates small holes that allow this fat to render out during cooking. This process is essential for achieving crispy skin and moist meat.
Is resting the goose for an hour really necessary?
Yes, absolutely. For a large bird like a goose, a long rest is critical. It allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bird. Don’t skip this step.
Gordon Ramsay Goose Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings20
minutes2
hours30
minutes305
kcalA show-stopping roast goose with perfectly crispy skin and tender, juicy meat, stuffed with citrus and herbs for a festive feast.
Ingredients
1 whole goose (4–5kg)
1 orange or lemon, halved
Fresh herbs (thyme, rosemary, sage, bay)
1 onion or leek, halved
3 crushed garlic cloves
2-3 chopped carrots, parsnips, or celery
Salt
Directions
- Preheat oven to 220°C (Fan 200°C). Dry the goose, remove excess internal fat, and prick the skin all over.
- Season generously with salt. Stuff the cavity with citrus, garlic, herbs, and onion.
- Place the goose breast-side down on a bed of chopped vegetables in a roasting tray.
- Roast at high heat for 25-30 minutes.
- Reduce heat to 170°C (Fan 150°C) and roast for 30 minutes per kg. Drain the rendered fat and baste the goose every 30 minutes.
- For the final 20 minutes, flip the goose breast-side up and increase the heat back to 220°C to crisp the skin.
- Rest the goose, loosely covered in foil, for 1 hour before carving.
Notes
- Use a roasting rack if you have one to ensure even heat circulation around the bird.
- Save the rendered goose fat; it is prized for roasting potatoes.
- Flipping the bird is key: start breast-down for moist meat, finish breast-up for crispy skin.
- Don’t wrap the goose tightly when resting, as this will trap steam and make the skin soggy.
