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°).

Elisa Bosley
Recipe by Cooking Light October 2006

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • 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.

Nutrition Facts

175 calories; calories from fat 21%; fat 4.1g; saturated fat 1.5g; mono fat 1.4g; poly fat 0.5g; protein 15.2g; carbohydrates 13.9g; fiber 0.5g; cholesterol 32mg; iron 1.7mg; sodium 424mg; calcium 198mg.
Advertisement