Christmas Roast Goose

A large plate with a roast goose, several partially-visible plate with roasted potatoes, brussls sprouts and chestnuts and Christmas decorations.

5 from 1 vote

Step back in time this festive season with a showstopping Christmas Roast Goose. It's a wonderful alternative to the classic roast turkey, but as delicious and no doubt the " pièce de résistance " of your Christmas dinner. Beautifully moist and decadent, this spatchcock goose is a lot easier to cook than you'd think.

Prep Time10

Cook Time1 45

Resting Time20

Total Time2 15

Course: Main Course

Cuisine: International

Servings: people

Calories: 2731kcal

Author: Daniela Apostol

Ingredients

1 spatchcock goose ( it weighted 7 pounds or 3.2 kg)
1 teaspoon coarse sea salt
½ teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon turmeric

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 fan oven).
Arrange the goose (breast side up) in a large and deep disposable roasting tray.
Use a sharp knife to prick its skin in several places.
Season with salt and pepper, then mix the paprika and turmeric and dry rub the mixture over the whole bird.
Roast for an hour, then remove the tray from the oven, and use a ladle to remove the excess fat accumulated in the tray.
Baste the goose with the juices left in the pan, and roast for a further 45 minutes.
Remove it from the oven, and use a sharp knife to prick it into the thickest part of the body, if the juices run clear, then it's done.
Cover the tray loosely with kitchen foil.
Allow it to rest for at least 20 minutes before carving.

Video

Notes

Pricking the skin helps massivly to render all the fat, and crisp up the skin beautifully. Make sure you use a large and deep enough roasting tray (disposable ones are a life saver) to catch all that excess fat.
There is not need to baste the roast regularly as you would with a turkey, the fat keeps it really moist. Once all that fat is gone, the meat is surprisingly lean and juicy.

Nutrition