Check your inbox or spam folder to confirm your subscription. We’ve served with dumplings, sauteed brussels sprouts, red cabbage and sauerkraut but you could also serve it with sides of your choice. The clean, rendered goose fat will keep for up to 6-9 months, refrigerated, and longer if frozen. All bring a big tannic structure and richness that befits the rich meal. An easy to make, no-fuss and perfect recipe for roast goose breast and gravy with step by step photos just like how my husband's grandmother used to make it. Take a spoon and skim off most of the fat from the gravy and done. Golden stuffed goose. Place goose, breast side up, on rack in large roasting pan (17-inch by 11 1/2-inch). How to Cook Christmas Goose. Remove thyme sprig. A 10- to 12-pound goose can give off up to 3 cups of fat, which can be strained and used to roast and saute vegetables. Food Blog With Step by Step Photo Recipes. If you don't have mugwort, don't let that stop you, go ahead and make this meal. Next take a spoon and skim off most of the fat from the dripping/ juices from the goose. Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts. Combine the apples and onions with the potatoes and serve immediately. I opted to cook our Chronicle holiday goose without stuffing and served it with an apple-based side dish. The drippings that came out of the goose while roasting are the foundation to a perfect gravy. Now increase the temperature to 230 °C (446 °F) grill and roast the meat for about 40 minutes or until nicely golden brown. It won’t hurt the taste. It's superbly juicy and flavorful and served with an amazing gravy out of the drippings. Did you make this recipe? The best crates for crate training a new puppy, Forget your kids: buy this orthopedic dog bed, 4 tablespoons rendered, strained goose fat + more as needed, 3 cups 1/2-inch diced Yukon Gold potatoes, peeled if desired, 1 1/2 cups 1/2-inch diced peeled Granny Smith or Jonagold apples. So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Hello there, thank you for stopping by. Also closer to home, look no further than Zinfandel, which enhances the dish's sweetness. Some recipes call for discarding the apple-based stuffing, which is used to perfume the meat and create pan juices for the gravy. Rub the meat with salt, freshly ground pepper and mugwort. Rub the meat with salt, freshly ground pepper and mugwort. Wild Mushroom Ragout with Creamy Polenta Andrew Zimmern. Scoop a little bit of the sauce once again and spread it on every goose breast and cook for 30 minutes. Repeated skin pricking is needed for the fat to drip off (the first set of pricks occasionally seal over), which you then baste over the skin for crispness. Also, giving the goose a cranberry glaze makes it look very bright and festive. On the day of roasting, massage with fine sea salt and a little oil and bring to room temperature. This site uses Akismet to reduce spam. Add more fat to the pan and add the onions and apples and cook over medium to medium-high until browned and cooked through, about 7 minutes. Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts. If goose is frozen, place it in the refrigerator overnight to thaw. If you're rendering the reserved fat, add it to the bottom of the roasting pan. Pour about 250 ml (1 cup) of water and 250 ml (1 cup) of apple juice into the pan. 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