Impress your holiday guests with this golden, crackling-skinned roast goose—succulent meat glazed with port wine and honey, served with caramelized apples and chestnut stuffing. A luxurious centerpiece steeped in European tradition!
Ingredients
For the Goose:
- 1 whole goose (10-12 lbs), neck/giblets removed
- 2 tbsp coarse salt
- 1 tbsp five-spice powder
- 1 orange, quartered
- 1 head garlic, halved
- 4 sprigs thyme
For the Glaze:
- ½ cup port wine
- ¼ cup honey
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
For the Stuffing (Optional):
- 2 cups cooked chestnuts
- 2 apples, diced
- 1 tbsp rosemary
Instructions
1️⃣ Prep Goose:
- Prick skin all over with a fork (avoid meat). Rub with salt and five-spice powder. Chill uncovered for 24 hrs to dry skin.
2️⃣ Roast:
- Preheat oven to 325°F (160°C).
- Stuff cavity with orange, garlic, and thyme. Place breast-up on a rack in a roasting pan.
- Roast for 3-3.5 hours, pouring off fat every hour (save for potatoes!).
3️⃣ Crisp & Glaze:
- Increase heat to 425°F (220°C). Brush with glaze. Roast 15-20 mins until mahogany-colored.
4️⃣ Rest & Serve:
- Let rest 30 mins before carving. Serve with stuffing and pan drippings.
