Roast Canada Goose with Mushroom-Port Gravy

Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°).


6 servings (serving size: 3 ounces goose and 1/3 cup gravy)

Recipe from

Cooking Light

Nutritional Information

Calories 175
Caloriesfromfat 21 %
Fat 4.1 g
Satfat 1.5 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 15.2 g
Carbohydrate 13.9 g
Fiber 0.5 g
Cholesterol 32 mg
Iron 1.7 mg
Sodium 424 mg
Calcium 198 mg


1 (7- to 8-pound) whole dressed Canada goose, skin on (6 to 8 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium yellow onion, quartered
1 small red bell pepper, seeded and quartered
2 (3-inch) fresh parsley sprigs
1/4 cup finely chopped shallots
1 (8-ounce) package sliced mixed wild mushrooms
1/2 cup fat-free, less-sodium chicken broth
1/2 cup port
1 tablespoon all-purpose flour
1 (12-ounce) can fat-free evaporated milk


Preheat oven to 325°.

Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan. Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.

Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.

Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.

Elisa Bosley,

Cooking Light

October 2006
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