1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Roast Goose With Brine and Orange Glaze

By

Roast Goose

Roast Goose

Photo of roasted goose © Diana Rattray
The flavorful roast goose is brined then roasted with an orange basting sauce. Before you get started, be sure you have a bag or container the right size for the goose so the brine will cover it thoroughly.

Ingredients:

  • Brine:
  • 1 to 1 1/2 gallons cold water
  • 1 cup kosher salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/2 bay leaf
  • 1/2 teaspoon cracked black pepper
  • dash allspice
  • .
  • 1 goose, about 10 to 12 pounds
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 1/2 cup dry white wine or champagne

Preparation:

Wash goose and trim excess fat. Place in a large cooking bag in a roasting pan or in a large covered container for brining. In a saucepan, heat 1 cup of the water with salt, sugar, and spices until salt and sugar are dissolved. Cool slightly and add to 1 gallon of cold water. Pour over the goose and add more ice cold water to cover the goose. If you use a cooking bag, twist and tie tightly so the goose is covered with the brine. Refrigerate for 12 to 24 hours.

Remove the goose from the brine and discard the brine. Pat dry.

Heat oven to 375°. Prick goose all over with a fork. Place goose, breast side down, on a rack in a large roasting pan. A V-rack is good for this, if you have one. Roast for 20 minutes. Using tongs, turn the goose breast side up and roast for 20 minutes longer.

Meanwhile, combine orange juice, marmalade, and wine or champagne in a saucepan; bring to a simmer then remove from heat.

Carefully remove the pan from the oven and pour off fat. Reduce heat to 325° and continue roasting the goose for about 20 minutes per pound, brushing lightly with orange-wine mixture about every 30 to 40 minutes. Goose juices should run clear when the thigh is pierced with a sharp knife. A meat thermometer inserted in meat of thigh should register about 180°.

More Goose and Duck Recipes
Roast Duck with Orange Molasses Sauce
Braised Duck
Roast Duck or Goose Recipe
Honeyed Roast Duck
Orange Stuffing for Duck
Roast Goose with Fruited Stuffing

Duck and Goose Recipes
Chicken Recipes
Cornish Hens
Turkey Recipes

©2014 About.com. All rights reserved.