Introduction
When it comes to holiday feasts, few dishes make a statement like a beautifully roasted goose. Known for its rich flavor and tender meat, goose is a luxurious alternative to traditional turkey or chicken, making it the perfect choice for special occasions. Slow Roasted Goose with Port Wine Gravy is a dish that not only delivers on flavor but also creates an unforgettable centerpiece for your holiday table.
The slow roasting process allows the goose to develop a crispy, golden skin while keeping the meat incredibly tender and juicy. The port wine gravy adds a deep, complex flavor that perfectly complements the richness of the goose. This dish is perfect for those looking to elevate their holiday meals with a touch of sophistication and elegance.
In this article, we will guide you through the process of preparing and roasting a goose, and show you how to make a decadent port wine gravy that takes this dish to the next level.
Why You’ll Love This Recipe
- Rich and Flavorful: Goose is known for its deep, rich flavor, and when slow-roasted, it becomes incredibly tender and juicy.
- Show-Stopping Presentation: Roasting a whole goose creates a stunning presentation for your holiday table, making it the perfect centerpiece.
- Perfectly Complemented by Port Wine Gravy: The gravy made from port wine, aromatics, and pan drippings infuses the meat with even more flavor and adds a luxurious finish to each bite.
- Ideal for Special Occasions: This recipe is perfect for Christmas, Thanksgiving, or any special occasion where you want to impress your guests with something extraordinary.
Preparation Time and Servings
- Total Time: Approximately 4 hours
- Prep Time: 30 minutes
- Cook Time: 3 to 3.5 hours
- Rest Time: 15-20 minutes before carving
- Servings: 6-8 servings
- Nutrition Facts (per serving): Calories: 600, Protein: 40g, Carbs: 10g, Fat: 50g
Ingredients
For the Goose:
- 1 whole goose (10-12 pounds): The star of the dish, with rich, flavorful meat and a generous amount of fat that will render down during roasting, making for an incredibly moist bird.
- 2 tablespoons olive oil: Used to rub the skin of the goose for a crisp, golden finish.
- 1 teaspoon kosher salt: To season the goose, ensuring a flavorful and crispy skin.
- 1 teaspoon black pepper: Adds subtle heat and depth to the seasoning.
- 1 tablespoon fresh rosemary: Finely chopped, to infuse the goose with a fragrant, herby aroma.
- 1 tablespoon fresh thyme: Chopped, for added earthy flavor.
- 2 garlic cloves: Crushed, to enhance the savory profile.
- 1 lemon: Quartered, to stuff inside the goose for added moisture and a hint of citrus.
- 1 large onion: Quartered, to stuff inside the goose and impart a savory richness.
- 1-2 cups of water or broth: To add to the roasting pan to keep the goose moist while roasting.
For the Port Wine Gravy:
- 1 cup port wine: The base of the gravy, providing a rich, sweet depth of flavor.
- 1 cup chicken or vegetable broth: To balance the richness of the port wine.
- 2 tablespoons butter: Adds richness and helps thicken the gravy.
- 2 tablespoons all-purpose flour: To create a roux and thicken the gravy to a smooth consistency.
- 1 small onion: Finely chopped, for a mild sweetness that will complement the gravy.
- 2 garlic cloves: Minced, for an aromatic boost.
- 1 teaspoon fresh thyme: For a touch of herby flavor that pairs well with the port wine.
- Pan drippings from the roasted goose: The flavorful liquid from the goose’s roasting pan to infuse the gravy with savory depth.
- Salt and pepper: To taste, for seasoning.
First Step: Preparing the Goose
- Preheat the Oven: Begin by preheating your oven to 325°F (165°C). The slow roast at a lower temperature ensures that the goose cooks evenly, rendering out the fat and producing a crisp skin.
- Prepare the Goose: Take the goose out of the refrigerator about 30 minutes before roasting to allow it to come to room temperature. This will help the bird cook more evenly.
- Remove Giblets and Trim Excess Fat: If your goose comes with giblets inside, remove them and set them aside for making stock or gravy. Also, trim any excess fat around the neck and cavity. Goose is a fatty bird, and trimming the extra fat will prevent the roasting process from becoming greasy.
- Season the Goose: Rub the goose with olive oil, ensuring that every part of the skin is coated. Generously season the inside and outside with kosher salt and black pepper. Sprinkle the fresh rosemary, thyme, and garlic over the bird. Place the quartered onion and lemon inside the cavity of the goose. The lemon and onion will infuse the meat with moisture and flavor as it roasts.
Second Step: Roasting the Goose
- Place the Goose in the Roasting Pan: Place the goose on a roasting rack in a large roasting pan. This allows air to circulate around the bird, ensuring an even roast and crisp skin. Add about 1 cup of water or broth to the bottom of the pan. This will help keep the goose moist and prevent the drippings from burning.
- Roast the Goose: Roast the goose in the preheated oven for about 3 to 3.5 hours, or until the internal temperature reaches 180°F (82°C) in the thickest part of the thigh. You can check the temperature using a meat thermometer. Make sure to baste the goose with its own fat every 45 minutes to ensure the skin crisps up beautifully and the meat stays moist.
- Check for Doneness: As the goose cooks, the skin will turn golden and crispy. The legs should move freely when gently twisted, and the juices should run clear when pierced with a skewer. When done, remove the goose from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute throughout the meat, making it even more tender.
Third Step: Making the Port Wine Gravy
- Prepare the Pan Drippings: After removing the goose from the roasting pan, pour the drippings into a fat separator or a small bowl. Let the fat rise to the top and discard most of it, leaving only a few tablespoons of fat for flavor. Pour the remaining drippings into a medium saucepan.
- Sauté Aromatics: In the same saucepan, melt the butter over medium heat. Add the finely chopped onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes, stirring constantly to form a roux. This will help thicken the gravy.
- Add the Port Wine: Slowly pour in the port wine, stirring constantly to combine with the roux. Bring the mixture to a simmer, allowing it to reduce by half, which should take about 5 minutes.
- Add Broth and Drippings: Once the port wine has reduced, add the chicken or vegetable broth and the reserved pan drippings. Stir well to combine, then let the gravy simmer for another 5-10 minutes until it thickens to your desired consistency.
- Season and Strain: Taste the gravy and adjust the seasoning with salt and pepper as needed. For a smooth texture, you can strain the gravy through a fine mesh sieve to remove any solids, leaving a velvety sauce.
Fourth Step: Serving the Goose
- Carve the Goose: After resting, carve the goose by first removing the legs and thighs. Then, slice the breast meat, cutting against the grain for maximum tenderness.
- Serve: Arrange the carved goose on a large platter and drizzle the port wine gravy generously over the meat. Serve the remaining gravy on the side, so guests can add more as they please.
- Garnish: Garnish the goose with fresh herbs, such as rosemary or thyme, for a beautiful touch and extra flavor.
- Pair with Sides: Serve your slow-roasted goose with your favorite holiday sides, such as mashed potatoes, roasted vegetables, stuffing, or cranberry sauce.
How to Serve Slow Roasted Goose with Port Wine Gravy
1. As a Holiday Centerpiece
Slow roasted goose is an exceptional choice for holiday meals like Christmas, Thanksgiving, or Easter. It’s the kind of dish that will impress your guests with both its presentation and flavor. Pair it with classic sides for a truly festive meal.
2. With Traditional Sides
To complement the rich flavor of the goose, consider serving classic sides such as mashed potatoes, Brussels sprouts, roasted carrots, or a green salad. The port wine gravy pairs beautifully with mashed potatoes or any roasted vegetable, adding depth and richness to the entire meal.
3. For Special Occasions
Whether you’re hosting a dinner party, a family gathering, or any special occasion, this slow roasted goose is perfect for creating a memorable meal. Its luxurious taste and beautiful presentation will leave a lasting impression on your guests.
Tips for Success
- Choose the Right Goose: If you can, try to purchase a high-quality, well-raised goose from a butcher or specialty store. A good quality bird will ensure a more flavorful and tender roast.
- Let the Goose Rest: Allowing the goose to rest after roasting is crucial for preserving its juiciness. Cutting into it too early can cause the juices to spill out, resulting in dry meat.
- Use a Meat Thermometer: To ensure that the goose is cooked to perfection, use a meat thermometer to check the internal temperature. This will help you avoid overcooking and guarantee tender, flavorful meat.
Slow Roasted Goose with Port Wine Gravy: A Show-Stopping Holiday Feast
- Total Time: 4 hours
Description
Slow Roasted Goose with Port Wine Gravy is a luxurious and flavorful dish that’s perfect for special occasions or holiday feasts. The goose is seasoned with a blend of herbs, spices, and citrus, then slow-roasted to perfection, resulting in crispy, golden skin and tender, succulent meat. As it roasts, the rich fat renders down, infusing the meat with deep flavor. The dish is served with a decadent port wine gravy made from the pan drippings, enriched with red wine, shallots, and a touch of butter for a velvety, slightly sweet finish. This dish is ideal for a festive celebration, offering a rich, flavorful alternative to traditional roast meats.
Ingredients
Scale
For the Goose:
- 1 whole goose (10–12 pounds): The star of the dish, with rich, flavorful meat and a generous amount of fat that will render down during roasting, making for an incredibly moist bird.
- 2 tablespoons olive oil: Used to rub the skin of the goose for a crisp, golden finish.
- 1 teaspoon kosher salt: To season the goose, ensuring a flavorful and crispy skin.
- 1 teaspoon black pepper: Adds subtle heat and depth to the seasoning.
- 1 tablespoon fresh rosemary: Finely chopped, to infuse the goose with a fragrant, herby aroma.
- 1 tablespoon fresh thyme: Chopped, for added earthy flavor.
- 2 garlic cloves: Crushed, to enhance the savory profile.
- 1 lemon: Quartered, to stuff inside the goose for added moisture and a hint of citrus.
- 1 large onion: Quartered, to stuff inside the goose and impart a savory richness.
- 1–2 cups of water or broth: To add to the roasting pan to keep the goose moist while roasting.
For the Port Wine Gravy:
- 1 cup port wine: The base of the gravy, providing a rich, sweet depth of flavor.
- 1 cup chicken or vegetable broth: To balance the richness of the port wine.
- 2 tablespoons butter: Adds richness and helps thicken the gravy.
- 2 tablespoons all-purpose flour: To create a roux and thicken the gravy to a smooth consistency.
- 1 small onion: Finely chopped, for a mild sweetness that will complement the gravy.
- 2 garlic cloves: Minced, for an aromatic boost.
- 1 teaspoon fresh thyme: For a touch of herby flavor that pairs well with the port wine.
- Pan drippings from the roasted goose: The flavorful liquid from the goose’s roasting pan to infuse the gravy with savory depth.
- Salt and pepper: To taste, for seasoning.
Instructions
First Step: Preparing the Goose
- Preheat the Oven: Begin by preheating your oven to 325°F (165°C). The slow roast at a lower temperature ensures that the goose cooks evenly, rendering out the fat and producing a crisp skin.
- Prepare the Goose: Take the goose out of the refrigerator about 30 minutes before roasting to allow it to come to room temperature. This will help the bird cook more evenly.
- Remove Giblets and Trim Excess Fat: If your goose comes with giblets inside, remove them and set them aside for making stock or gravy. Also, trim any excess fat around the neck and cavity. Goose is a fatty bird, and trimming the extra fat will prevent the roasting process from becoming greasy.
- Season the Goose: Rub the goose with olive oil, ensuring that every part of the skin is coated. Generously season the inside and outside with kosher salt and black pepper. Sprinkle the fresh rosemary, thyme, and garlic over the bird. Place the quartered onion and lemon inside the cavity of the goose. The lemon and onion will infuse the meat with moisture and flavor as it roasts.
Second Step: Roasting the Goose
- Place the Goose in the Roasting Pan: Place the goose on a roasting rack in a large roasting pan. This allows air to circulate around the bird, ensuring an even roast and crisp skin. Add about 1 cup of water or broth to the bottom of the pan. This will help keep the goose moist and prevent the drippings from burning.
- Roast the Goose: Roast the goose in the preheated oven for about 3 to 3.5 hours, or until the internal temperature reaches 180°F (82°C) in the thickest part of the thigh. You can check the temperature using a meat thermometer. Make sure to baste the goose with its own fat every 45 minutes to ensure the skin crisps up beautifully and the meat stays moist.
- Check for Doneness: As the goose cooks, the skin will turn golden and crispy. The legs should move freely when gently twisted, and the juices should run clear when pierced with a skewer. When done, remove the goose from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute throughout the meat, making it even more tender.
Third Step: Making the Port Wine Gravy
- Prepare the Pan Drippings: After removing the goose from the roasting pan, pour the drippings into a fat separator or a small bowl. Let the fat rise to the top and discard most of it, leaving only a few tablespoons of fat for flavor. Pour the remaining drippings into a medium saucepan.
- Sauté Aromatics: In the same saucepan, melt the butter over medium heat. Add the finely chopped onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes, stirring constantly to form a roux. This will help thicken the gravy.
- Add the Port Wine: Slowly pour in the port wine, stirring constantly to combine with the roux. Bring the mixture to a simmer, allowing it to reduce by half, which should take about 5 minutes.
- Add Broth and Drippings: Once the port wine has reduced, add the chicken or vegetable broth and the reserved pan drippings. Stir well to combine, then let the gravy simmer for another 5-10 minutes until it thickens to your desired consistency.
- Season and Strain: Taste the gravy and adjust the seasoning with salt and pepper as needed. For a smooth texture, you can strain the gravy through a fine mesh sieve to remove any solids, leaving a velvety sauce.
Fourth Step: Serving the Goose
- Carve the Goose: After resting, carve the goose by first removing the legs and thighs. Then, slice the breast meat, cutting against the grain for maximum tenderness.
- Serve: Arrange the carved goose on a large platter and drizzle the port wine gravy generously over the meat. Serve the remaining gravy on the side, so guests can add more as they please.
- Garnish: Garnish the goose with fresh herbs, such as rosemary or thyme, for a beautiful touch and extra flavor.
- Pair with Sides: Serve your slow-roasted goose with your favorite holiday sides, such as mashed potatoes, roasted vegetables, stuffing, or cranberry sauce.
- Prep Time: 30 minutes
- Cook Time: 3 to 3.5 hours
Nutrition
- Calories: 600 kcal
- Fat: 50g
- Carbohydrates: 10g
- Protein: 40g
Conclusion
Slow Roasted Goose with Port Wine Gravy is a dish that will elevate your holiday celebrations to the next level. The slow roasting process results in a tender and flavorful bird, while the rich port wine gravy adds a touch of sophistication to the meal. Whether you’re hosting a large gathering or enjoying a quiet holiday dinner, this dish is sure to impress and satisfy. Gather your ingredients, follow the steps, and indulge in a meal that’s as memorable as it is delicious!
