Orange and Thyme Roasted Goose

Orange and Thyme Roasted Goose

Serves 8 to 10

If you find yourself short on time, simply season the goose just before roasting instead of the night before.

Ingredients: 
  • 1 (8- to 9-pound) whole goose, trimmed of excess fat
  • Salt and pepper
  • Zest and juice from 1 large orange
  • 8 sprigs thyme plus 1 tablespoon finely chopped thyme leaves
  • 1/3 cup orange marmalade
  • 1 teaspoon ground cardamom
  • 5 large yellow potatoes (about 3 3/4 pounds), cut into large chunks
  • 1 pound large shallots, peeled and halved
  • 1 cup dry white wine
  • 1/2 cup prepared whole berry cranberry sauce
  • 2 bay leaves
  • 2 teaspoons flour
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Method: 

Remove and discard neck and giblets from the cavity of the goose, then thoroughly rinse inside and out with cool, running water. Pat dry with paper towels and transfer goose to a roasting pan. Prick goose skin all over with a paring knife then generously season inside and out with salt and pepper. Tuck in legs or tie them together with kitchen twine. Cover and chill overnight.

Set goose aside on the counter at room temperature about 1 hour before you'd like to begin roasting it. Meanwhile, preheat oven to 375°F.

Transfer zest and juice from orange to a small bowl, then tuck squeezed orange halves and thyme sprigs into cavity of goose; set aside. Add orange marmalade, chopped thyme and cardamom to bowl with orange zest and juice and stir to combine. Baste goose all over with half of the orange mixture and roast until deep golden brown, 35 to 40 minutes. Carefully remove roasting pan from oven and transfer accumulated fat in the pan to a heatproof bowl; set aside. Loosely tent goose with foil and roast for 1 hour more, removing any excess fat in pan and basting goose with remaining orange mixture halfway through.

Put potatoes, shallots, 2 tablespoons of the reserved goose fat, salt and pepper into a large bowl and toss to combine. (Discard remaining fat or save for another use.) Arrange potatoes and shallots around goose and continue to roast, tossing potatoes and shallots and basting goose every 30 minutes, until a thermometer inserted in the thickest part of the thigh registers about 170°F, about 1½ hours more. Stir potatoes and shallots, uncover goose and continue roasting until skin is crisp and thermometer reads 175°F to 180°F, 10 to 15 minutes more. Carefully transfer goose, potatoes and shallots to a large serving platter and set aside.

Skim off and discard any fat from the pan juices then transfer to a large skillet; bring to a boil over medium-high heat. Whisk in wine and cranberry sauce then add bay leaves and boil gently until reduced and just thickened, 3 to 4 minutes. Whisk in flour and cook 1 to 2 minutes more. Remove sauce from heat, discard bay leaves, season with salt and pepper and transfer to a small bowl or gravy boat. Carve goose and serve hot with potatoes, shallots and cranberry-white wine sauce on the side.

Nutritional Info: 
Per Serving:880 calories (400 from fat), 45g total fat, 14g saturated fat, 185mg cholesterol, 430mg sodium, 59g carbohydrate (5g dietary fiber, 16g sugar), 57g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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