Can anyone tell me how to roast a goose? What do you roast it in?

Answer 1

Roasting geese and ducks can be messy business since they are both so greasy.

Here is Ina Garten's (Barefoot Contessa) recipe for duck. It is specially tailored to removing the grease and creating crispy skin and meat with great flavor. I have tried it and it works beautifully! I'm sure you'll get the same results with goose.

I roast in a roasting pan.
http://www.amazon.com/All-Clad-LTD-16-by-13-Inch-Roti-Pan/dp/B00005AL7R

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Roast Duck
Copyright Ina Garten, All rights reserved

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper
Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Enjoy!!

Answer 2

How To Roast a Goose or Duck
Roasting a goose or a duck requires some work and preparation not typical to roasting most other types of poultry such as a turkey or a chicken. Both the goose and duck have very thick skin with conceals large amounts of fat. Fat needs to be drawn out of the bird during the cooking process. Properly cooked, the goose will not be greasy.

Preparation
Remove the wishbone - Turn the goose breast side up and pull back the skin to reveal the bone. Use a small sharp knife and cut around the visible portions of the bone on both sides. Just cut deeply enough so the bone can be removed. Hook your finger around the bone and pull it out.

Stuff and sew up the vent - Once the wishbone is removed stuff the goose. Stuffing will add flavor and moisture to the meat. A combination of apples and onions makes a simple and flavorful stuffing. Don't overstuff the bird. Sew up the vent with a trussing needle and kitchen string.

Pierce the skin - Use the trussing needle and lightly pierce the skin all over the bird but don't puncture the skin.


Sewing up the vent of the stuffed goose


Roast The Goose
First place the goose on it's side in a shallow roasting pan. You may want to use a roasting rack to keep the bird in position in the pan. Pour a small amount of water in the pan so that as the fat releases it won't burn. As the goose roasts baste with the drippings. Turn the bird on it's other side after 1/3 of the roasting time has passed. Turn the bird breast side up for the final 1/3 of the roasting.


Roasting and basting the goose





Roast Duck or Goose Recipe

Roast goose makes a delicious alternative to turkey. You'll get crisp skin and meat that's not greasy by roasting first in a low oven and then increasing the temperature. Ducks weigh 4 1/2 to 6 pounds; allow at least 2 pounds per person. Geese weigh 8 to 10 pounds; allow at least 2 pounds per person.


RECIPE INGREDIENTS


1 free-range, naturally fed duck or goose

2 tablespoons olive oil

2 tablespoons kosher salt mixed with a few grinds of black pepper

1 cup water





RECIPE METHOD


Heat the oven to 375 degrees F. Trim any excess fat, rinse the bird inside and out, and pat it dry. Slip your fingers or a rubber spatula between the fat and the meat to separate them, and prick the skin all over with a sharp-tined fork, taking care not to prick the meat. If possible, turn on a fan to let the bird air-dry while it comes to room temperature. Stuff the bird three-quarters full. Rub the outside with the olive oil and then massage the bird thoroughly with the salt and pepper mixture. Tie the legs together loosely.


Put the bird in a roasting pan (preferably fitted with a rack). Pour the water in the pan. Position the pan so that the bird's legs point toward the back of the oven. Roast for 45 min. Remove the pan from the oven and pour off the fat and water. Separate the fat to use for basting.


Return the bird to the oven and increase the temperature to 400 degrees F. Continue to cook for another 1 hour and 15 minutes for a duck; 2 hours for a goose. During this time, pour grease off once or twice more.


For the last hour of roasting, turn the pan so that the legs face the front of the oven. Refrain from basting for the last half hour of cooking time. The bird is done when the juices run clear from a thigh pricked all the way down to the joint and when a meat thermometer inserted in the inner thigh below the leg joint reads 175 to 180 degrees F. A thermometer inserted in the stuffing's center should read at least 160 degrees F. Transfer the bird to a platter and let it rest 15 minutes before carving.

Answer 3

Ina Garten Roast Duck

Answer 4

Hi,

there is a greta visual guide at the following source which takes you through a roasted goose recipe with lemon and thyme stuffing. A professional chef takes you through step by step visually on how to make this roasted goose recipe.

Enjoy!

Answer 5

I use a turkey roasting pan. I brine it, put in a few fresh herbs inside, and score the skin with a knife, in a crisscross pattern, to let the fat drain off. Use a slightly cooler oven than you would for a turkey and of course for not as long. Time depends on the size of the bird.

Answer 6

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Answer 7

Thankyou all for your replies and opinions.