Description
Gordon Ramsay Goose Recipe for a Perfect Roasted Feast
Ingredients
Scale
- 1 whole goose (4–5kg)
- 1 whole orange, halved
- 1 whole lemon, halved
- Fresh herbs (thyme, rosemary, sage, bay)
- 1 whole onion, halved
- 3 cloves garlic, crushed
- 2–3 whole carrots, chopped
- 2–3 whole parsnips, chopped
- 2–3 whole celery, chopped
- Star anise
- Cinnamon stick
- Fresh ginger
- Salt
Instructions
- Preheat your oven to 220°C (Fan 200°C / 425°F).
- Dry the goose thoroughly with paper towels and remove any excess internal fat.
- Prick the skin all over, avoiding the meat.
- Stuff the cavity with citrus halves, crushed garlic, fresh herbs, and onion.
- Layer the chopped carrots, parsnips, and celery in a roasting tray, then place the goose breast-side down.
- Roast for 25–30 minutes at high heat to crisp the skin.
- Reduce the oven temperature to 170°C (Fan 150°C / 340°F). Roast for 30 minutes per kg, basting every 30 minutes.
- Flip the goose breast-side up for the final 20 minutes at 220°C.
- Rest the goose for 1 hour before carving.
- Optional: Serve with a fresh herb garnish.
Notes
- Choose a high-quality bird for the juiciest results.
- These aromatic herbs enhance the flavor profile.
- This stuffing infuses the meat with vibrant flavors.
- This keeps the breast juicy during the initial roasting phase.
- This is the finishing touch to ensure that skin is perfectly crispy.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 100g
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Gordon Ramsay Goose, Roasted Goose, Festive Feast