Goose is another option for your main meat dish when preparing a traditional Christmas dinner.  When buying a fresh goose, ensure that it is plump with smooth skin free of blemishes and pinfeathers.  A 10-11 lb. goose will serve about 8 people.  If you wish to serve a larger group of people, it is advisable to buy 2 geese. 

Cooking a goose is not the same as cooking a turkey, because goose contains a great deal of fat just below the thick skin.  You should remove the grease from the pan occasionally when cooking a goose (instead of basting it as you would a turkey). 

Here are a few tips when cooking a goose:

  1. Pull out any loose pads of fat
  2. Use a needle to pierce the skin and the fatty layer of the goose, without going through to the lean meat. (This helps to drain the grease.)
  3. Pour boiling water over the goose just before placing it in the oven.  Then halfway through the cooking time, remove the goose from the pan and pour boiling water over it again. This helps to melt the fat and make the skin crisp.
  4. Drain the grease or use a turkey-baster to remove the grease from the pan for the first 1 ½ hours of cooking.

Christmas Goose

Ingredients:

  • 1 10-11 lb. goose
  • 1 lemon cut in half
  • Salt and pepper
  • 2 oranges, quartered
  • Boiling water
  • 1 cup orange marmalade
  • 2 TBSP. orange liqueur
  • 1 tsp. soy sauce
  • ½ tsp. ground ginger
  • 1 cup orange juice
  • 1 TBSP. corn starch
  • ¼ cup cold water

Remove the loose fat and giblets from the goose.  Cut off the neck and wing tips (these can be used to stock, if desired).  Wipe the goose with a damp cloth and dry thoroughly.  Rub the goose inside and out with the half lemon, squeezing the juice over all of it.  Sprinkle the cavity with salt and pepper.  Place the orange quarters and remaining lemon inside the goose. Prick the goose all over with a needle to allow the fat to escape while cooking.  Tie up the wings and legs close to the body and skewer the neck skin to the body.

Place the goose breast side down on a rack in a roasting pan.  Pour about 2 cups of boiling water over the goose.  Roast in a 400° F oven for 30 minutes.  Reduce heat to 325° F and cook for 1 more hour.  Pour off grease from the pan.  Turn goose over and prick again with the needle.  Pour 2 cups more of boiling water over the goose.  Return to oven and roast for another hour.

Mix together marmalade, liqueur, soy sauce and ginger.  Brush over goose.  Return to the oven and roast for another 30-60 minutes, until juices run clear when thigh is pierced.  Remove from oven and transfer to a cutting board.  Cover with tin foil and let stand for 15 minutes.

Meanwhile, skim all the fat from the pan and add the orange juice.  Bring to a boil, scraping up any brown bits from the bottom of the pan.  Dissolve corn starch in cold water and stir into the pan.  Whisk constantly while cooking until slightly thickened.  Season with salt and pepper.  Serve the sauce in a gravy boat on the side.