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Suggest a better descriptionRinse goose well inside and out and pat dry. Truss or tuck wings and legs close to the body. Combine olive oil, salt, pepper, garlic and ginger and rub into goose well. Let stand at least 2 hours or overnight refrigerated. Place goose on a rack in a roasting pan in a preheated 450 degree oven. Roast for 30 minutes then reduce heat to 350 degrees and roast for 2 1/2 - 3 hours (about 18 minutes per pound). Baste regularly with pan drippings mixed with a little white wine or water. Spoon or siphon off any excess fat. The skin should be very crisp and golden brown. Transfer goose to a heated platter. Spoon or siphon off all fat from pan juices. Add the white wine, orange juice and raisins to pan juices and reduce quickly over high heat, scraping up any browned bits. Sauce should be very lightly thickened. Stir in herbs and season to taste with salt and pepper. Serve with slices of goose. Yield: 8 servings Recipe by: John Ash Show #Ja9755 Posted to MasterCook Digest by "Marilyn Thomson"
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Serving Size: 1 Serving (565g) | ||
Recipe Makes: 8 servings | ||
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Calories: 66 | ||
Calories from Fat: 21 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 125.8mg | 3 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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