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Roast Goose with Port Gravy

Rated as 4.12 out of 5 Stars

"I've made this goose several times, and it is fantastic. A perfect holiday meal!"
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servings 676
Original recipe yields 10 servings


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  1. Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.
  2. Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.
  3. Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
  4. Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
  5. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
  6. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.

Nutrition Facts

Per Serving: 676 calories; 41.7 15.2 50.7 170 444 Full nutrition

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Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

I rate this based on the extensive and detailed recipe. I have been roasting a goose for last 40 years and the simple European recipe is still the best. Only salt and caraway rubbed inside and o...

Most helpful critical review

I had never prepared goose before and relied on this recipe. Although it was easy and delicious, there is no way it could serve 10. We scraped every bit of meat from the carcass, and it would ...

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Least positive

I rate this based on the extensive and detailed recipe. I have been roasting a goose for last 40 years and the simple European recipe is still the best. Only salt and caraway rubbed inside and o...

I served this meal on Christmas Eve to my typically Midwestern family. They couldn't believe how juicy the goose was without being greasy, and my mom loved the gravy the best! I did turn the g...

Excellent recipe, but 1 point to make. Use the fat removed prior to cooking by making goose-fat pastry. For the pastry: remove the large, visible chunks of fat you'll see inside the raw goose. T...

THe meat was excellent and so was the gravy, but there was almost no meat on the goose. Will make similar gravy again, but not the goose.

If ANYONE is silly enough to discard goose fat, please discard it my way. The fat from 1 goose (rendered and frozen) will last even a New Orleans cook for a year. It yields the most incredible ...

This is a great recipe for any time of year, and the gravy is to die for. This is a keeper,thnks.

The goose was great. Everyone loved it. It was very moist and the gravy was awesome! I would make this again.

All i can say is fantastic!! used this recipe twice now and it is absolutely awesome thank you.

I tried this recipe for Christmas this year and it was absolutely wonderful. The meat was moist and tender and the skin was crispy. What more could you ask for?m Thanks for the fab recipe!