For extra crispy skin, consider letting the goose air dry in the refrigerator, uncovered, for several hours or overnight before roasting. If fresh cherries are unavailable, frozen cherries make an excellent substitute. Be sure to thaw and drain them before use. Adjust the amount of sugar in the sauce to your liking, depending on the sweetness of the cherries and the port wine. Serve with roasted root vegetables or a wild rice pilaf for a complete and elegant meal.
Roasted Goose with Port Wine Cherry Sauce
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PREP TIME15 mins
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COOK TIME3 hrs 15 mins
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TOTAL TIME3 hrs 30 mins
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SERVING6 People
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VIEWS10
Imagine sinking your teeth into succulent goose, its skin a symphony of crackling textures, infused with the subtle sweetness of fruit and a whisper of warming spices. This Roasted Goose, adorned with a luscious Port Wine Cherry Sauce, elevates any gathering into an unforgettable feast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol237 mg
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Fiber1 g
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Protein65 g
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Saturated Fat19 g
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Sodium367 mg
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Sugar7 g
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Fat61 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepThoroughly prick the goose skin all over with a fork, being careful not to pierce the meat. Season the goose generously, inside and out, with sea salt. Stuff the orange, lemon, and apple quarters into the cavity. Use cooking twine to tie the wings securely behind the bird. Place the goose breast-side-down in a roasting pan and add water to a depth of 1/2 inch. (15 minutes)
03
StepRoast in the preheated oven for 45 minutes, then remove from the oven. Flip the goose so that it is breast-side-up and prick the skin again. Replenish the water in the pan to maintain the 1/2-inch level. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, near the bone but not touching it, registers 170 degrees F (75 degrees C), approximately 2 hours. Remove from the oven and tent loosely with aluminum foil to rest. (2 hours 45 minutes)
04
StepSkim 2 tablespoons of rendered goose fat from the roasting pan and transfer it to a small saucepan. Heat over medium heat. Stir in the cherries and cook until they soften and begin to release their juices, about 10 minutes. (10 minutes)
05
StepPour in the port wine and bring to a vigorous boil over high heat. Boil for 2 minutes, then stir in the chicken stock, green onion, sugar, ginger, and soy sauce. Return to a boil, then reduce the heat to medium and simmer until the sauce has reduced by half, or reaches your desired consistency, approximately 10 minutes. (12 minutes)
06
StepCarve the goose and serve immediately, drizzled generously with the luscious Port Wine Cherry Sauce.
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RECIPE REVIEWS
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Please Rate
Bettye Macgyver
Jul 1, 2025Make sure to have a good roasting pan. The fat rendering can be significant!
Michale Gibson
Jul 1, 2025The instructions are very clear and easy to follow, even for a beginner cook.
Jackeline Dicki
Jun 29, 2025Next time, I will add a pinch of red pepper flakes to the sauce for a little kick.
Hillard Orn
Jun 27, 2025Resting the goose is crucial for keeping it juicy. Be patient!
Shayna Bernier
Jun 27, 2025The sauce is absolutely divine! It perfectly complements the richness of the goose.
Cesar Dach
Jun 27, 2025This recipe is a showstopper! My family loved it.
Isac Bahringer
Jun 27, 2025Pricking the skin is key to achieving crispy skin. Don't skip that step!
Joesph Morissette
Jun 26, 2025I used frozen cherries and it worked just as well. A great recipe for any time of year.