Festive Roast Goose
A rich, indulgent whole roast goose with crackling skin — a showstopper for a landmark celebration.
Instructions
- 1
Prick the skin all over (not the meat) to help the fat render. Salt generously inside and out; rest uncovered in the fridge overnight if possible.
- 2
Stuff the cavity with orange and onion. Place on a rack over a roasting tray to catch the fat.
- 3
Roast at 160°C for about 20 minutes per kilo, draining the rendered fat from the tray every 45 minutes (save it for roast potatoes).
- 4
For the last 20–25 minutes, raise the heat to 200°C and brush with honey-orange glaze until deeply golden.
- 5
Rest 20 minutes before carving — goose is rich, so plan smaller portions per guest than chicken or turkey.
Chef’s tips
- Draining the fat regularly is essential — a goose releases far more fat than a chicken or turkey as it roasts.
- Save every drop of the rendered fat; it makes exceptional roast potatoes.
Frequently Asked Questions
Why do you drain the fat while roasting goose?
Goose renders a large amount of fat as it cooks. Draining it periodically prevents the bird from effectively deep-frying in its own fat and helps the skin crisp rather than turn soggy.