Rating: 4.75 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could be served plain with just some cranberry sauce on the side. I hope you're able to give this very easy-to-prepare, gorgeous roast goose a try.

Recipe Summary test

prep:
10 mins
cook:
3 hrs 30 mins
total:
3 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.

  • Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.

  • Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).

  • Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.

  • Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.

Nutrition Facts

1108 calories; protein 85.7g; carbohydrates 8.6g; fat 77.5g; cholesterol 317.1mg; sodium 263.8mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
07/31/2012
One word: WOW! Read More
(11)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2012
One word: WOW! Read More
(11)
Rating: 4 stars
05/08/2016
First time cooking goose turned out great! Thanks for the recipe! The blackberry sauce was wonderful as well! Read More
(4)
Rating: 5 stars
06/21/2014
The Christmas guests were awed by the presentation as much as the taste. Read More
(3)
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Rating: 5 stars
02/11/2019
This Goose was the undisputed star of the easiest, most elegant, and delicious holiday meal ever! We served the beautiful bird with an arugula, orange and fennel salad, sweet potato with rosemary and Parmesan stacks, garlicky mashed new potatoes, and wild rice, followed by a plum pudding and lemon sauce dessert. I am one of those cooks who can rarely enjoy a meal after preparing it, but even I am clamoring for an encore. I do think I will change the wine next year, though. A pinot noir, maybe. Read More
(2)
Rating: 5 stars
12/25/2016
Our favorite for Christmas! Thank you so much for sharing it. Read More
(2)
Rating: 5 stars
11/22/2020
Sounds amazing! This is going to be our Christmas meal. Love the video and the presentation. Thanks John Read More
(1)
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