Quebec-Style Roast Goose
Submitted by Michael
Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.
YIELD
6 servingsPREP
20 minCOOK
100 minREADY
120 minIn Quebec, roast goose is Christmas dinner. Not turkey. Not ham. Goose.
This one gets stuffed with a rustic mix of bread, dried currants, sliced apples, and thyme, then pricked all over and browned on the stovetop before a long, slow roast at 375°F.
The bird sits on a bed of onion, carrot, celery, garlic, bay leaf, cloves, and fresh marjoram. As it roasts, you drain the fat at intervals (save it, it’s liquid gold for roasting potatoes later) and add water to keep everything moist.
The gravy gets built right in the pan: reduced drippings, white wine, tomato paste, and chicken bouillon, strained into something silky and rich.
Serve it the Québécois way, with applesauce, mashed potatoes, and braised cabbage on the side.
Chef Tips
- Prick the skin all over with a fork before browning. This lets the fat render out as it roasts, giving you crisp skin instead of a greasy bird.
- Drain the fat every 30 to 45 minutes. A goose throws off a lot of fat. Keep pouring it off or the bottom of the pan will smoke.
- Save every drop of that rendered goose fat. Store it in the fridge. It’s the single best fat for roasting potatoes you’ll ever use.
- Cover with foil if the breast browns too fast. A 3 to 4 hour roast is a long time, and the breast skin can go dark before the legs are done.
Ingredients
Directions
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
Stuff, truss and tie goose.
Prick bird all over with fork.
Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.
Set goose breast side up, add a little water, cover and roast at 375℉ (190℃) F for one hour.
Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 to 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.
Transfer cooked goose to platter and keep warm.
Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
Then stir in white wine, tomato paste and chicken bouillon.
Simmer for 10 to 15 minutes, then strain gravy.
A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
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