Roast goose | Goose recipes | Jamie Oliver recipes (2024)

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Roast goose

Slow-cooked with Christmas spices

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Roast goose | Goose recipes | Jamie Oliver recipes (2)

Slow-cooked with Christmas spices

“If you’ve never had roast goose before, it’s an absolute must. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any!). ”

Serves 8

Cooks In3 hours 30 minutes

DifficultyNot too tricky


Nutrition per serving
  • Calories 487 24%

  • Fat 34.4g 49%

  • Saturates 10.5g 53%

  • Sugars 1.8g 2%

  • Salt 0.6g 10%

  • Protein 43.5g 87%

  • Carbs 1.8g 1%

  • Fibre 0.5g -

Of an adult's reference intake

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Tap For Method


  • 1 large goose (4-5kg) , halved lengthways by your butcher
  • 6 cm piece of ginger
  • 6 large sticks of cinnamon
  • 6 star anise
  • 2 teaspoons whole cloves
  • olive oil
  • 2 oranges
  • red wine vinegar

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Tap For Ingredients


  1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper.
  3. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil.
  4. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone.
  5. Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast.
  6. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings.
  7. Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day.
  8. To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above.


Love your leftovers; they’ll be delicious shredded into a salad or stew. Blitz any leftover skin with breadcrumbs, then toast, and use as an epic sprinkle.

Related features

52 Festive alternatives to Turkey

Jamie’s handy guide to roasting meat

Give goose a gander

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Related videos

How to roast a goose, part 1: Jamie’s Food Team

How to roast a goose, part 2: Jamie’s Food Team

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Roast goose | Goose recipes | Jamie Oliver recipes (2024)


How to cook goose jamie oliver? ›

Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray.

What are 3 considerations when roasting a goose? ›

  1. Bring the goose to room temperature: ...
  2. Remove the neck, giblets, and wing tips: ...
  3. Remove the excess fat: ...
  4. Prick the goose's skin all over with a needle: ...
  5. Season the goose and place in the oven: ...
  6. Start the gravy: ...
  7. Add root vegetables to the roasting pan: ...
  8. Carve out the breasts:

Why pour boiling water over goose before roasting? ›


Prick the skin, pour over boiling water and cook covered in foil initially to allow the fat to be released into the roasting tray.

How is goose supposed to be cooked? ›

After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast.

How long to cook a goose jamie oliver? ›

Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it's done. When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray.

How long does it take a goose to cook? ›

Lower the oven to 170°C/Fan 150°C/Gas 3. Roast your goose 30 mins for every 1kg. So, if your bird weighs 4kg, if should take 2 hrs beyond the initial bronzing.

Why is my roast goose tough? ›

Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.

What do you soak goose meat in? ›

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

What is the best temp for goose? ›

Set yourself up at 200 degrees cook temp and let it ride until your goose breast hits 115-118 degrees. This is probably lower than what you're used to/comfortable with but you're going to be ok I promise. The meat will come up to around 120 before the final sear and finish right about 130.

Should you wash a goose before cooking? ›

Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.

How to make a juicy goose? ›

Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin. Pricking goose skin and blanching the bird in boiling water before roasting helps to render the large volume of fat.

Should I baste my goose? ›

Baste the goose frequently whilst roasting; basting will keep the breast meat moist and flavourful to wow guests at the table. Choose the right accompaniments to enhance the natural beauty of the goose.

Why is goose meat not popular? ›

United States. Goose has generally been replaced by the turkey in the United States. In the United States, the high price per pound of goose, coupled with the large size of the bird and low yield of meat to bone and fat, makes a goose more expensive per serving than Turkey.

How do you cook wild goose so it is tender? ›

Put some water in roaster if fat begins to smoke. next turn oven down to 175 , open oven door to let out hot air, then roast breast side up for 6 to 7 hours, or, when thickest part of meat reaches 158 degrees. note. Oven temps vary as does goose weight so total roasting time will vary.

Can you eat goose pink? ›

'You can then concentrate on cooking the breasts just slightly pink and roasting them skin-side down, so all the skin and fat renders down. ' You can read the full recipe here. Roast stuffed goose with meat fork in on ceramic plate with ripe apples over wooden kitchen table.

What is the best way to eat goose? ›

You can marinate goose meat like steak for fajitas. You can slice it lengthwise, so you have cutlets, for jagerschnitzel, goose parmesan, or goose tacos. Goose pastrami is a great way to eat Canada goose breasts.

What is the best way to cook duck or goose? ›

The meat is more delicate to heat, and we recommend these techniques:
  1. For whole ducks, thighs, wings, and drums: Slow-cook and cover at no more than 275 degrees for a few hours. ...
  2. For breasts: Sear in a hot skillet to medium rare. ...
  3. For ground products: Use as you would traditional ground beef/pork/chicken.
Nov 25, 2022

How do you make Canadian goose taste good? ›

Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. After that time, stir the breasts around and add more oil if necessary. Let it marinade another hour or two. Heat your grill up and cook the meat for 3 or 4 minutes on each side.


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