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Discover more ways to make a goose - 63 recipes

Goose recipes are never to be intimidated by. There are several ways to prepare the goose to serve for family dinner or during the holidays!

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Suggestions: Veal, Duck, Venison, Cornish Hens, Rabbit

Top Recipe

By á-174535

Rate this recipe 4.6/5 (34 Votes)
Roasted Goose with Crispy Skin 1 Picture
Details

Servings 6
Cooking time 200

  • 1 12-pound goose, neck and giblets reserved, visible fat removed
  • Salt and freshly ground pepper
  • 4 1/4 cups warm water
  • 1 1/2 tablespoons honey
  • 1 teaspoon Tabasco
  • 1 teaspoon potato starch dissolved in 2 tablespoons red or white wine

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Grab a bottle or two of Pinot Noir for this fantastic feast! Make this Roasted Goose with Crispy Skin for your fami...

Top rated Goose recipes

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Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose

  • 1 (8 to 12-pound) fresh goose (4 to 5.5-kg)
  • 4 lemons
  • 3 limes
  • 1 teaspoon Chinese five-spice powder
  • Small handful each parsley sprigs, thyme and sage, plus extra for garnishing
  • Olive oil , for browning, optional
  • 3 tablespoons clear honey
  • 1 tablespoon thyme leaves
4.5/5 (10 Votes)

By

Adapted recipe by cookinginsens

  • 1 goose breast, boned, halved and the skin scored
  • Salt and pepper
  • 2 tbsp balsamic vinegar
  • 1/4 cup chicken broth
  • 1 tbsp honey
  • 1 tsp fresh ginger, minced
  • 2 garlic cloves, smashed
  • 2 tbsp olive oil
  • 2 scallions, sliced
  • 2 garlic cloves, slivered
  • 3 courgettes, sliced
  • 1 tbsp fresh oregano, chopped
  • Salt and pepper
  • Parmesan, shredded
0/5 (0 Votes)

By

The elegant bird is filled with an herbed rice and apricot stuffing

  • STUFFING:
  • 1 cup dried apricots, coarsely chopped
  • 1/2 cup dried currants
  • 2 cups ruby port
  • 4 cups chicken stock, or canned broth
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 small onions, minced
  • 2 celery stalks, chopped
  • 2 cups long-grain rice
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons minced fresh thyme ,or 2 teaspoons dried, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • SAUCE:
  • 2 cups apple cider
  • 4 cups goose stock, or chicken stock
  • GOOSE:
  • 1 (11- to 13- pound) goose, fat removed from cavity; neck, gizzard ad heart reserved for goose stock
  • 1 lemon, halved
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 2 cups goose stock (see recipe below)
  • GOOSE STOCK (Bon Appétit November 1989 page 84).
  • Makes 6 Cups.
  • 9 cups chicken stock or canned low-salt broth
  • Neck, gizzard and hear form 1 goose
  • 2 celery stalks, chopped
  • 1 carrot, peeled and chopped
  • 1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme sprigs, 6 peppercorns)
  • 1/2 cup currant jelly
4.5/5 (6 Votes)

By

The base http://www.jamieoliver

  • Goose breast, boneless with skin
  • Touch olive oil
  • 10 g star anise
  • 10 g fennel seeds
  • 6 g coriander seeds
  • 3 g Sichuan pepper
  • 2.5 g cloves
  • 6.5 g cinnamon sticks
  • 2 - 3 threads of saffron
  • 10 g soft brown sugar (alternatively, mix 5 g. white sugar and 5 g. molasses)
  • 7 g sea salt
  • 3 g whole black peppercorns
  • 1 clementine
  • 1/2 a bunch of fresh rosemary
  • 2 onions, cut into 1/3-in.[.85-cm.]-thick disks
  • 3 carrots, cut into 1/3-in[.85-cm.].-thick disks
  • 3 sticks of celery, cut into 1/3-in.[.85-cm.]-thick pieces
  • 1 handful of fresh bay leaves
0/5 (0 Votes)

By

In a medium pot of boiling water, blanch Brussels sprouts until firm-tender, 4 minutes

  • Pork and Brussels Sprouts:
  • 1/2 pound Brussels sprouts, halved and blanched
  • 3/4 teaspoon salt
  • 1 cup potato starch
  • 1 pound boneless pork butt, cut into bite-size cubes
  • 2 tablespoons canola oil, plus more for deep-frying
  • 1/2 fresh pineapple, cut into bite-size cubes
  • 1 scallion, sliced into 1/2-inch pieces, for garnish
  • Sweet and Sour Sauce:
  • 1/4 cup sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup pineapple juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon cornstarch
5/5 (2 Votes)

By

Trim the livers of connective tissue and fat

  • 2 goose livers
  • 1/2 cup white or cider vinegar
  • Instant flour to dredge
  • 3 tablespoons extra-virgin olive oil
  • 2 onions thinly sliced rings
  • 3 dried figs rehydrated in
  • warm water and thinly sliced
  • 1 cup sweet wine, Verduzzo or Dindorello
  • 1/4 cup dry wine, Soave
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 teaspoon grated lemon zest
  • 1/4 cup finely-chopped Italian parsley
  • 2 tablespoons butter
5/5 (1 Votes)

By

Mix together the cooked rice, nuts, apples, onion, and herbs

  • 1 fresh wild goose - (abt 12 lbs)
  • Salt to taste
  • 4 cups cooked wild rice
  • 2/3 cup chopped toasted hazelnuts
  • 2 Granny Smith apples peeled, cored, and chopped
  • 1/2 cup chopped onion
  • 2 teaspoons ground savory
  • 3 tablespoons chopped fresh parsley
  • Freshly-ground black pepper to taste
  • 1 1/2 tablespoons all-purpose flour
  • 4 cups water
5/5 (1 Votes)

By

Gooseberry Smoothie Recipe

  • 1 cup gooseberries
  • 1/2 frozen banana
  • lemon juice to taste
  • 1 – 1 1/2 cups rice or soy milk
  • 2-5 g fresh ginger, to taste
4.6/5 (14 Votes)

By

Lemonade slush with citrus vodka

  • 2 parts Grey Goose Citron (or other) citrus vodka
  • 2 parts sweet and sour mix
  • 1 part simple syrup
4.4/5 (29 Votes)

By

In a medium pot of boiling water, blanch Brussels sprouts until firm-tender, 4 minutes

  • For the Pork and Brussels Sprouts:
  • 1/2 pound Brussels sprouts, halved and blanched
  • 3/4 teaspoon salt
  • 1 cup potato starch
  • 1 pound boneless pork butt, cut into bite-size cubes
  • 2 tablespoons canola oil, plus more for deep-frying
  • 1/2 fresh pineapple, cut into bite-size cubes
  • 1 scallion, sliced into 1/2-inch pieces, for garnish
  • For the Sweet and Sour Sauce:
  • 1/4 cup sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup pineapple juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon cornstarch
4.3/5 (3 Votes)

By

Can use Venison alone or with goose

  • Venison
  • Goose (optional)
  • Can of Beef Broth
  • Water
  • BBQ Sauce
  • Ketchup
  • Salt and Pepper
4.3/5 (3 Votes)

By

A frozen goose is perfectly adequate

  • A Goose
4.3/5 (3 Votes)

By

If goose is frozen, place it in the refrigerator overnight to thaw

  • 1 fresh or frozen (12-pound) goose, giblets reserved
  • Salt and freshly ground black pepper
  • 3 medium carrots, scrubbed and cut in half
  • 3 stalks celery, cut in half
  • 1 head garlic, cut in half crosswise
  • 1 bunch fresh thyme sprigs
  • 1 bunch fresh sage
  • 1 medium onion, cut in half
  • 8 sprigs flat-leaf fresh parsley
  • 1 dried bay leaf
  • 1 teaspoon whole black peppercorns
  • 1/2 cup dry white wine
  • 1 tablespoon unsalted butter
4/5 (1 Votes)

By

Combine all ingredients except bread in a large mixing bowl; blend thoroughly

  • 1 cup butter, softened
  • 8oz pkg cream cheese, softened
  • 1 cup crumbled feta cheese
  • 1/2 cup fresh parsley, chopped
  • 1 Tbs fresh basil, chopped
  • 1 Tbs fresh tarragon, chopped
  • 1 Tbs fresh rosemary, chopped
  • salt and pepper to taste
  • 12-16 thin slices wheat or oatmeal bread
4/5 (1 Votes)

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