Best 8 Roast Goose With Port Gravy Recipes

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Roast goose with port gravy is a classic and flavorful dish that is perfect for any special occasion. With its tender and juicy meat, crispy skin, and rich, savory gravy, this dish is sure to impress your guests. There are many different ways to cook roast goose, but this recipe will provide you with a step-by-step guide to creating a delicious and memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST PORT GLAZED GOOSE WITH TAWNY PORT GRAVY



Roast Port Glazed Goose with Tawny Port Gravy image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 32

1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Tawny Port Gravy, recipe follows
Goose Fat-Roasted Potatoes, recipe follows
2 teaspoons vegetable oil
Giblets and neck from the goose
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water
2 pounds fingerling potatoes
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
  • Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
  • Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
  • In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
  • Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
  • Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve.
  • Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
  • Preheat oven to 400 degrees F.
  • Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
  • Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.

CLASSIC ROAST GOOSE WITH CIDER GRAVY



Classic roast goose with cider gravy image

A foolproof guide to cooking this festive favourite with a simple gravy

Provided by Barney Desmazery

Time 4h

Number Of Ingredients 14

4-5kg/9-11lb 4 oz oven-ready goose , trussed for roasting
6 small onions , halved
3 bay leaves
bunch thyme
2 tbsp sunflower oil
1 tbsp sunflower oil
goose neck, chopped into a few pieces
2 carrots , cut into small chunks
2 onions , chopped
2 bay leaves
small bunch thyme
500ml bottle cider
1l chicken stock
4 tbsp plain flour

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it's a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.
  • Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don't worry about whether it's done - the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
  • To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
  • Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.
  • Serve the goose on a platter with the herby onions from the cavity scattered around.

Nutrition Facts : Calories 956 calories, Fat 65 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Protein 80 grams protein, Sodium 1.4 milligram of sodium

GOOSE - ROAST PORT GLAZED GOOSE WITH TAWNY PORT GRAVY



GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY image

This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon.

Provided by Alan Leonetti

Categories     Goose

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 24

1 domestic goose (about 10 lbs.)
1 cup chopped yellow onion, divided
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 teaspoons salt, divided
1/4 teaspoon cayenne pepper
1/2 teaspoon granulated garlic powder
1/2 teaspoon ground black pepper
1/2 cup chopped carrot
2 bay leaves
1/2 teaspoon tarragon
3 cups ruby port
2 teaspoons vegetable oil
1 goose chicken giblets, and neck
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon salt
1/2 teaspoon ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups tawny port
2 cups water

Steps:

  • Preheat oven to 400 degrees.
  • Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
  • Remove the neck& giblets& set aside.
  • Remove any excess fat around the opening of the cavity of the goose.
  • Prick other fatty areas with a fork at intervals.
  • Do not prick the breast.
  • Stuff the cavity of the goose with vegetable mixture.
  • Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
  • Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
  • Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
  • Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
  • Strain through a fine mesh strainer& allow to cool.
  • Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
  • Remove from the oven& allow to rest for 20 minutes before carving.
  • Serve with the Port Gravy.
  • FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
  • Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
  • Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
  • Add the flour& stir to combine.
  • Cook, stirring, for 5 minutes.
  • Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
  • Add the water& bring to a boil.
  • Reduce heat to medium& simmer for about 1 hour.
  • Remove from the heat& strain into a clean container& keep warm until ready to serve.
  • This yields about 2 cups of gravy.

ROAST GOOSE WITH PORT GRAVY



Roast Goose with Port Gravy image

Categories     Roast     Christmas     Goose     Port     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 10

a 12-pound goose (with neck and giblets; reserve liver for another use)
3 onions
2 celery ribs
about 3 bread slices (any type)
2 carrots
1 cup boiling water
1 cup dry white wine
1/4 cup Tawny Port
1/3 cup all-purpose flour
3 cups chicken broth

Steps:

  • Preheat oven to 425°F.
  • Discard loose fat from goose. With a cleaver or heavy knife cut goose kneck into 2-inch pieces. Quarter 1 onion and quarter celery crosswise. Rinse goose inside and out and pat dry. Pierce skin of goose all over with a fork to allow fat to drain and help skin to become crisp. Season goose with salt and pepper and loosely pack neck cavity with enough bread to fill out cavity (this will prevent cavity skin from collapsing during roasting). Fold neck skin under body and fasten with a small skewer. Fill body cavity with quartered onion and celery and tie legs together loosely with kitchen string (or insert legs through slit in lower skin flap if provided).
  • Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose, breast side up, to a rack set in a deep flame-proof roasting pan and scatter onion and carrot pieces, neck pieces, and giblets in pan. Roast goose in middle of oven 30 minutes. Reduce temperature to 325°F. and carefully pour boiling water over goose (juices may splatter). Roast goose, skimming off fat (save fat; click here for a recipe) and basting with pan juices using a metal bulb baster every 20 minutes, 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175°F. and juices run clear when thigh is pierced with a skewer. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil.
  • With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices and reserve. On top of stove, deglaze pan with white wine and Port over moderately high heat, scraping up brown bits, and boil mixture until reduced by about half. In a 2 1/2- 3-quart heavy saucepan whisk together 1/4 cup reeserved fat (save remainder for another use) and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Port mixture and broth in a stream, whisking to prevent lumps, and bring gravy to a boil, whisking constantly.
  • Simmer gravy, whisking frequently, 5 minutes, or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
  • Garnish goose with parsley.

ROAST GOOSE



Roast Goose image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup honey
1 cup white vinegar
Enough water to cover the goose
One 10 to 12 pound fresh goose
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 bay leaves
2 tablespoons dried thyme
2 tablespoons dried rosemary
4 cloves garlic
1 small onion
2 tablespoons olive oil
1/2 cup flour
3 cups chicken stock

Steps:

  • Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
  • Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
  • Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
  • Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

ROAST GOOSE WITH PORT GRAVY



Roast Goose with Port Gravy image

I've made this goose several times, and it is fantastic. A perfect holiday meal!

Provided by Allrecipes Member

Categories     Goose Recipes

Yield 10

Number Of Ingredients 12

1 (12 pound) fresh goose
3 onions
2 stalks celery
4 slices French bread
2 carrots
1 cup boiling water
1 cup dry white wine
¼ cup tawny port wine
⅓ cup all-purpose flour
3 cups chicken broth
salt to taste
ground black pepper to taste

Steps:

  • Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.
  • Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.
  • Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
  • Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
  • Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
  • With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.

Nutrition Facts : Calories 675.8 calories, Carbohydrate 15.2 g, Cholesterol 170 mg, Fat 41.7 g, Fiber 1.4 g, Protein 50.7 g, SaturatedFat 13 g, Sodium 444.3 mg, Sugar 3.4 g

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE



Roasted Goose with Port Wine Cherry Sauce image

Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Perfect for a special occasion!

Provided by Krystal

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 3h30m

Yield 6

Number Of Ingredients 13

1 (10 pound) whole goose
sea salt to taste
½ orange
½ lemon
½ Granny Smith apple
2 tablespoons goose fat
1 cup cherries, pitted and halved
1 cup port wine
1 ½ teaspoons grated fresh ginger root
¼ cup thinly sliced green onion
1 tablespoon white sugar
1 ½ teaspoons soy sauce
½ cup chicken stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
  • Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
  • Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

Nutrition Facts : Calories 887.3 calories, Carbohydrate 10.1 g, Cholesterol 237.3 mg, Fat 60.7 g, Fiber 1.3 g, Protein 65.1 g, SaturatedFat 18.8 g, Sodium 367.4 mg, Sugar 7.2 g

ROAST CANADA GOOSE WITH MUSHROOM-PORT GRAVY



Roast Canada Goose With Mushroom-Port Gravy image

From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°).

Provided by DancingPanda

Categories     Goose

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

1 (6 -8 lb) goose, whole dressed Canada, skin on
3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 medium yellow onion, quartered
1 small red bell pepper, seeded and quartered
2 (3 inch) fresh parsley sprigs
1/4 cup shallot, finely chopped
1 (8 ounce) package wild mushrooms, sliced
1/2 cup reduced-sodium fat-free chicken broth
1/2 cup port wine
1 tablespoon all-purpose flour
1 (12 ounce) can fat-free evaporated milk

Steps:

  • Preheat oven to 325°.
  • Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan.
  • Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.
  • Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.
  • Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.

Nutrition Facts : Calories 678.5, Fat 41.5, SaturatedFat 13, Cholesterol 173.4, Sodium 493.4, Carbohydrate 15.2, Fiber 1, Sugar 9.9, Protein 53.4

Tips:

  • Select a high-quality goose: Choose a goose that is plump and has a good layer of fat. This will help ensure that the goose is moist and flavorful.
  • Prepare the goose properly: Remove the giblets from the goose and rinse it thoroughly. Pat the goose dry with paper towels.
  • Season the goose generously: Rub the goose inside and out with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the goose.
  • Roast the goose at a high temperature: This will help to create a crispy skin and juicy meat.
  • Baste the goose regularly: This will help to keep the goose moist and prevent it from drying out.
  • Let the goose rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful goose.

Conclusion:

Roast goose is a classic holiday dish that is sure to impress your guests. By following these tips, you can ensure that your roast goose is cooked to perfection. Serve the goose with your favorite sides, such as mashed potatoes, stuffing, and roasted vegetables. Enjoy!

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