Roasted Goose with Port Wine Cherry Sauce

3
Krystal Berry Johnson 68

"Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Perfect for a special occasion!"

Ingredients

3 h 30 m {{adjustedServings}} servings 887 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 887 kcal
  • 44%
  • Fat:
  • 60.7 g
  • 93%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 65.1 g
  • 130%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
  3. Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
  4. Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.
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Reviews

3
  1. 3 Ratings

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The goose is crispy skinned, bursting with flavor and the sauce, rich & thick, is outstanding! The last time I made it, I marinated the cherries in the port wine first, then cooked them accordin...

I made this recipe as stated, other than omitting the green onions and using a duck in lieu of a goose. I did not like the sauce as much as I'd hoped to... The soy sauce just gave it an odd tast...

There's something about a crispy, fatty goose (or duck) and fruit. It's the perfect combo. The richness of the goose is mellowed with the sweet tart cherries. We served it with wild rice and r...