Spiced Roast Goose

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Preparation time: 45 mins
Cooking time: 2-1/2 hours plus standing

Difficulty: Easy - for beginners
Serves: 6-8 servings


•4 cups water, divided
•2/3 cup plus 1 tablespoon soy sauce, divided
•1/4 cup chopped celery
•1/4 cup dried minced onion
•1 tablespoon sugar
•1 domestic goose (10 to 12 pounds)
•Salt and pepper to taste
•2 teaspoons ground cinnamon
•1 teaspoon garlic powder
•1 teaspoon aniseed
•1/4 cup cider vinegar
•1/4 cup honey
•2 teaspoons cornstarch
•2 tablespoons cold water


•In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool.
• Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
• Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes.
• Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half.
• Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving.
• For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Yield: 6-8 servings.


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