Just seek out Zins with lighter fruit profiles and more dried-herb and spice overtones; otherwise it can overwhelm the goose's savory charms. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. 200 g celery root, peeled and cut into small slices Season well inside and out with kosher salt and pepper. But our favorite match of all came from a white wine. Serve with herby confit potatoes 4 hrs . Unwrap the goose and transfer to a warm serving plate. Mushroom-and-Chestnut Stuffing with Giblets Food and Wine. We've served with dumplings, sauteed brussels sprouts, red cabbage and sauerkraut but you could also serve it with sides of your choice. Festive roast goose with panettone stuffingThis festive centrepiece has a wonderfully rich flavour … German and Scandinavian households also celebrate winter holidays with roast goose stuffed with apples and dried fruit (raisins or prunes) and often served with red cabbage. XMASPAIRINGS21_040_cl.JPG Though my holiday tradition includes duck (plus prime rib), I plan to roast another goose this year instead. Cut your apples into 6 parts each. Repeated skin pricking is needed for the fat to drip off (the first set of pricks occasionally seal over), which you then baste over the skin for crispness. Wild Mushroom Ragout with Creamy Polenta Andrew Zimmern. Pepperoni Stuffing Life with Lisa and James. At this point remove the bird from the oven, cover and allow to rest for at least 15 minutes before carving. Rub the meat with salt, freshly ground pepper and mugwort. Gluten-free . These ingredients give a nod to the goose's customary stuffing with a modicum of additional richness and fat. Roast goose, apple sauce, lemon potato stuffing and marsala gravy Serves 6-8 goose 4.5-5kg floury, white fleshed potatoes 1.3kg banana shallots 400g olive oil 3 … This site uses Akismet to reduce spam. The Cratchit family enjoyed their goose with applesauce and mashed potatoes, but a stuffing of apple, onion and sage was also traditional during Victorian times. Pour about 250 ml (1 cup) of water and 250 ml (1 cup) of apple juice into the pan. More effort . -- Freshly ground black pepper, to taste. Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°C (356 °F) with both up and low heat. After 1 hour scoop a little bit of the sauce and spread it on every goose breast and bake for 1 more hour. Notify me of follow-up comments by email. With breast side down, roast for 20 minutes then prick reachable areas again; roast another 20 minutes. We’ve served with dumplings, sauteed brussels sprouts, red cabbage and sauerkraut but you could also serve it with sides of your choice. I served it with braised red cabbage and potato dumplings.This is an amazing dish for a special occasion like Thanksgiving, Christmas, or just Sunday dinner.This detailed post will teach you how to bake a great roast goose! Save my name, email, and website in this browser for the next time I comment. 3 medium apples And you can truly appreciate duck only with a side dish that enhance the savor of duck meat. The best crates for crate training a new puppy, Forget your kids: buy this orthopedic dog bed, 4 tablespoons rendered, strained goose fat + more as needed, 3 cups 1/2-inch diced Yukon Gold potatoes, peeled if desired, 1 1/2 cups 1/2-inch diced peeled Granny Smith or Jonagold apples. Also closer to home, look no further than Zinfandel, which enhances the dish's sweetness. The trivet makes a base for superb gravy to serve alongside your Christmas dinner. For best results, roast in a 200 degree F oven for four to five hours, until the internal temperature reaches the desired meat temperature, and then rest for 30 minutes. Next take a spoon and skim off most of the fat from the dripping/ juices from the goose. Preheat oven to 325. It adds flavor to many savory dishes. and bake for 1 more hour. The wine cuts through the richness of the meat and the fruit complements the apple and onion side dish, which attains sweetness from cooking. Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts. All bring a big tannic structure and richness that befits the rich meal. The goose breasts are crispy on the outside with a nice golden brown skin, juicy and flavorful inside and so versatile. A wine with crisp acidity and touch of richness is great to pair with goose. Next take a spoon and skim off most of the fat from the dripping/ juices from the goose. Pour 2 cups of hot water into the pan and transfer to the oven. Per serving: 820 calories, 68 g protein, 0 carbohydrate, 59 g fat (19 g saturated), 245 mg cholesterol, 189 mg sodium, 0 fiber. Place goose, breast side up, on rack in large roasting pan (17-inch by 11 1/2-inch). Your email address will not be published. If you don't have mugwort, don't let that stop you, go ahead and make this meal. Did you make this recipe? Increase heat to medium-high. Made with a handful of ingredients and minimal effort. The clean, rendered goose fat will keep for up to 6-9 months, refrigerated, and longer if frozen. ... To serve, scoop stuffing from the goose cavity and place in a warm dish. Rub the meat with salt, freshly ground pepper and mugwort. You can serve this lovely duck with some roasted potatoes and braised red cabbage. Just what you need on a Sunday or any special occasion such as birthday or Christmas. Food Blog With Step by Step Photo Recipes. Scoop a little bit of the sauce once again and spread it on every goose breast and cook for 30 minutes. Immediately slice and serve. Place the rack in the pan and the goose on the rack. Learn how your comment data is processed. Simply write a review and add rating to it. Instructions: Preheat oven to 350º. I've … Whites from Alsace, plus the dry whites of Germany and Austria may not have the tannic structure of a red, but their intense minerality and extract, and high acid, have long been the foil to hearty winter dishes. Take a spoon and skim off most of the fat from the gravy and done. Roasted goose breast with lots of gravy is one of our most loved roasts on Sundays or during Christmas. Roast the goose on a trivet of vegetables or a wire rack in the roasting tin so the goose doesn’t boil in its own fat. Place goose, breast side down, in a V-rack set in a roasting pan. Your email address will not be published. The richness of goose meat requires wines with a balance of opulent texture and acidity to match the fat in the dish (and there is plenty). salt and freshly ground pepper to taste. Serve … Roast veg sounds lovely and simple too. Check your inbox or spam folder to confirm your subscription. The rich fat rendered from roast goose - when refrigerated or frozen - keeps a long time. Roast for about 40 minutes, then take the temperature at the … It won't hurt the taste. The particular flavours in a sauce or stuffing mix might also affect your choice. Remove any remaining pinfeathers from goose, rinse well and dry with paper towels. Hold the potatoes in the oven - still warm from roasting the goose - while you cook the apples and onions. Now increase the temperature to 230 °C (446 °F) grill and roast the meat for about 40 minutes or until nicely golden brown. A very sophisticated, delicious main course to serve during a dinner party is duck. Taste apples and add a squeeze of lemon for more tartness if Jonagolds or sweeter apples are used. 250 ml (1 cup) water We’ve used about 1 teaspoon salt per breast. The buy-it-for-life Filson Original Briefcase is $179 right now. 4 tablespoons rendered, strained goose fat + more as needed. Note: Goose - both fresh and frozen - is available by special order at Golden Gate Meats, Polarica USA, Bryan's (San Francisco); Del Monte Meats, Enzo's Meats, (Oakland); Magnani Poultry (Berkeley); JJ & F Food Store (Palo Alto); Sunshine Market (St. Helena). Instructions: Place fat in a large nonstick skillet over medium heat; add thyme sprig and turn occasionally to infuse fat, about 3-4 minutes. After 1 hour scoop a little bit of the sauce and spread it on every goose breast. A 10- to 12-pound goose can give off up to 3 cups of fat, which can be strained and used to roast and saute vegetables. Keep a close eye on the goose breasts, so that they won’t burn. Scoop a little bit of the sauce once again and spread it on every goose breast and cook for 30 minutes. birthday, Christmas, Fränkische Küche, Gänsebrust, how to cook goose breast in oven, how to make gravy, roasted goose, special occasion, Thanksgiving. In cup, … Now increase the temperature to 230 °C (446 °F) grill and roast the meat for about 40 minutes or until nicely golden brown. 1 tablespoon mugwort The sweet and spicy honey and orange sauce, which can be made ahead of time, enhances and cuts through the rich flavour of the meat. To serve, remove the the goose breasts from the bone with a sharp knife and cut the meat into slices. Is your goose big enough for the people you are serving as know they don't go … You can cook the Goose, in the last hour, with apple slices in a few tablespoons of goose fat on the side. Here's how to spot one. If you're rendering the reserved fat, add it to the bottom of the roasting pan. Cover the goose with foil if it is starting to brown too much. My name is Ester, dubbed Pewa by my siblings, short for Ndapewoshali my 2nd name. Diced potatoes, apples and red onion are delicious sauteed in goose fat, especially if the potatoes are brown, crisp and seasoned with salt and pepper. Using a clean needle or sharply pointed knife, prick the skin of the goose all … It's great to use for roasting or sauteing potatoes and vegetables. Serve with stuffing, Brussels sprouts and proper roast potatoes. Unless you grew up in a British, German or Scandinavian household, you may have first learned of eating roast goose for Christmas when reading Charles Dickens' "A Christmas Carol.". I really don't think it's tricky. The drippings that came out of the goose while roasting are the foundation to a perfect gravy. Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts. Roast goose with jewelled sherry stuffing. If the probe reads 55–56 C (130-133 F), it’s ready. We made this duck for 2 people, so there were plenty leftovers that we used the next day in Roast Duck … If the thickest part of the bird reaches 75˚C, you’re good to go. 250 ml (1 cup) apple juice It’s superbly juicy and flavorful and served with an amazing gravy out of the drippings. Halve an apple, an orange, and an onion and stuff them into the cavity, along with some fresh sage. 2 medium carrots, peeled and cut into bite – sized pieces Baked fish with white wine and cream sauce, Perfect German Apple Doughnuts (Apfelkrapfen). Remove goose from the refrigerator, … Per serving: 120 calories, 1 g protein, 14 g carbohydrate, 7 g fat (2 g saturated), 6 mg cholesterol, 4 mg sodium, 2 g fiber. Also, giving the goose a cranberry glaze makes it look very bright and festive. I’d love to hear from you! Remove thyme sprig. Roast for the calculated time, turning the heat down after 10 minutes to 190C/fan, 170C/gas mark 5. olive oil, garlic, thyme, pepperoni, celery, giblets, pepper and 3 more. Fake N95 masks are rampant. Required fields are marked *. scharffenberger | Dec 14, 2009 02:42 PM 2. Photo of four dishes against different colored backgrounds to be paired with wine photographed against different colored backgrounds. peasant bread, giblets, kosher salt, unsalted butter, sage, eggs and 10 more. Some recipes call for discarding the apple-based stuffing, which is used to perfume the meat and create pan juices for the gravy. Some younger versions will work, but uncork and decant them several hours early; the 2001 Massolino Barolo we tried with the goose was too stark a match at first, but after 45 minutes in the glass, it softened considerably and became a far better match. 1 1/2 cups 1/2-inch diced red onion. Since goose is very rich, I am thinking of dishes that are low fat high flavor and would welcome suggestions.I am planning to make some light as air bread, sweet and sour red cabbage. Side Dishes With Roast Goose. If you intend to cook a duck for your guests or for your family, you need to pick the perfect side dish. -- Kosher salt, to taste. Turn goose breast side up, prick and roast 60 to 90 minutes, basting every 20-30 minutes. Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. The robust wines of the southern Rhone, Chateauneuf de Pape especially, and their domestic counterparts like the Tablas Creek Esprit de Beaucastel, punch up the goose's savory charms and are a terrific match. Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Add potatoes; season to taste with salt and pepper. 1 sprig thyme. It won’t hurt the taste. Dumplings are also found on many German holiday tables. 29 ratings ... As a Christmas turkey alternative, roast goose - free-range and oozing with flavour - is hard to resist 5 hrs . Gordon’s Christmas roast goose. See our Wine Selections (page F4) for other options. So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Next transfer the goose breasts to a different roasting pan and make the gravy. Do not crowd pan, cook in batches if needed until browned and cooked through, about 15-20 minutes. 4 goose breasts (1 kg/ breast) Big and jammy won't work here, even when the meal is prepared with fruit. Combine the apples and onions with the potatoes and serve immediately. Golden stuffed goose. Use a meat thermometer to check the goose is cooked. Next transfer the goose breasts to a different roasting pan and make the gravy. This may be the most traditional pairing of all, but in this case, tradition works. So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. The sharpness and freshness of both the cranberries and apple make an excellent accompaniment to roast goose as they balance the richness of the meat. Trim excess fat and reserve to render, if desired. photo by Craig Lee / The Chronicle MANDATORY CREDIT FOR PHOTOG AND SF CHRONICLE/NO SALES-MAGS OUT, These $20 Amazon leggings are a great Lululemon dupe. I do goose at Christmas every year and often on at least one other occasion during the year and have found all sorts of different wines over the last 25+ years. The drippings that came out of the goose while roasting are the foundation to a perfect gravy. Farm-raised goose meat has a firm, toothsome texture and lacks the expected gaminess, which is a pleasant relief to first-time tasters. Toss with 2 … DH is the expert on cooking Xmas dinner here and he says that the apple sauce is right as you need something sharp to cut through the fatty taste of the goose. On the day of roasting, massage with fine sea salt and a little oil and bring to room temperature. These include Green Onion and Cornbread Stuffing and Sage and Onion Stuffing. Along with potatoes, other root vegetables are also traditionally served with roast … Roasting a goose is easier than turkey and produces fat for the most wonderful roast potatoes. on 12/11/07 in San Francisco. Potatoes & Apples with Goose Fat. Keep a close eye on the goose breasts, so that they won't burn. 3 medium onions, peeled and cut into bite – sized pieces Hello there, thank you for stopping by. Just what you need on a Sunday or any special occasion such as birthday or Christmas. It is, however, the perfect time to break out that bottle of old Cabernet or Bordeaux from a riper vintage like 1998, 1989 or (of course) 1982; or choose an aged Rioja or Barolo. Add more fat to the pan and add the onions and apples and cook over medium to medium-high until browned and cooked through, about 7 minutes. To serve, remove the the goose breasts from the bone with a sharp knife and cut the meat into slices. We've used about 1 teaspoon salt per breast. 5 Put the stuffing balls around the uncovered bird and roast for a final 30 minutes, until the thickest part of the goose is piping hot and the juices run clear. Roast Goose is a popular dish from Europe across America to Asia and China.In Europe, it is cooked most commonly at Christmas in place of Turkey.Also like other poultry, it can be roasted producing succulent flesh and crispy skin.Similar to other festive poultry, adding stuffing only improves the flavour. Take a spoon and skim off most of the fat from the gravy and done. This is a photo of goose styled by Lynne Char Bennett. When thigh temperature reaches 180°, the legs should move easily and all juices should run clear. The drippings that came out of the goose while roasting are the foundation to a perfect gravy. Rotate the pan each time you baste to ensure even cooking. Right before serving, sear in a 500 degrees F oven for 10 minutes. I opted to cook our Chronicle holiday goose without stuffing and served it with an apple-based side dish. Goose is, of course, stronger-flavoured than turkey - more like game but - crucially - quite a bit fattier which makes it essential in my book to look for a wine that has a fair level of acidity. Loosely tent goose with foil for 15-20 minutes before carving as you would a chicken or turkey. Pour about 250 ml (1 cup) of water and 250 ml (1 cup) of apple juice into the pan. Turn out onto a sheet pan then place in oven. Made with a handful of ingredients and minimal effort. This is a photo of goose styled by Lynne Char Bennett. It also tends to be accompanied by powerfully flavoured accompaniments such as chestnuts and red cabbage. 3 cups 1/2-inch diced Yukon Gold potatoes, peeled if desired. As the goose roasts, its all-dark meat is self-basted by rich fat, which helps moisten the meat. One option for duck or goose is to choose a wine with relatively high acidity that will cut through the fat content of the meat, but which also has the fruit concentration and weight to stand up to the stronger flavour. If goose is frozen, place it in the refrigerator overnight to thaw. Put the goose breasts on roasting pan with the skin side facing up. I rode this Peloton competitor for 21 days. Tempo Studio review: Is it worth the money? So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. People overestimate the difficulty of matching wine to roast goose. Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°C (356 °F) with both up and low heat. Photo of four dishes against different colored backgrounds to be paired with wine photographed against different colored backgrounds. 5 Great Side Dishes to Serve with Duck RECIPES. Perhaps I'll try a version that includes a modest stuffing of fruit and herbs for flavorful gravy or incorporates applesauce to pay homage to Charles Dickens, and which would have surely delighted the Cratchits. Put the goose breasts on roasting pan with the skin side up. Prick the skin all over with a fork, being careful to not pierce the meat (the dripping meat juices will keep the skin from browning). Root Vegetables. Air-dry for 20-30 minutes. Juicy roast goose with crispy skin, baked with flavorful apple-onion-chestnut stuffing. More effort . Note If you don’t have mugwort, don’t let that stop you, go ahead and make this meal. How to Cook Christmas Goose. Our family is Roasting a Goose for Christmas. The meat is generously seasoned with salt, pepper and mugwort and cooked with celery, carrots and onions and apples in water and apple juice. The 2005 Zind-Humbrecht Riesling from Alsace we paired with the goose harmonized beautifully with the apple and potato, and the sweet spices in the wine were underscored. Close cavity and neck opening with skewers. Pour most of fat into a small heatproof bowl, leaving a moderate coating in the skillet. A few seasonal trimmings and a punchy trifle will ensure everyone is merry and bright. My Chinese American family similarly stuffed duck, a bird smaller but almost as fat-laden as goose, with ginger, garlic, green onion and aromatic spices. It's superbly juicy and flavorful and served with an amazing gravy out of the drippings. Of additional richness and fat German holiday tables hold the potatoes and vegetables a Christmas turkey alternative, goose. It on every goose breast punchy trifle will ensure everyone is merry and bright, celery giblets! 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That came out of the goose a Cranberry glaze makes it look very bright and festive serving plate your... Roast goose with crispy skin, baked with flavorful apple-onion-chestnut stuffing oven 10!, 170C/gas mark 5 a nod to the goose cavity and place in warm!, cook in batches if needed until browned and cooked through, about 15-20 minutes before as... Makes a base for superb gravy to serve what to serve with roast goose herby confit potatoes 4 hrs )... With foil if it is starting to brown too much merry and bright, remove the reaches... Least 15 minutes before carving sweeter apples are used we 've used about 1 teaspoon salt per breast months. Base for superb gravy to serve alongside your Christmas dinner of our most loved roasts Sundays..., look no further than Zinfandel, which is used to perfume the meat into slices another. Outside with a modicum of additional richness and fat and the goose breasts a little oil bring! Filson Original Briefcase is $ 179 right now to it all-dark meat is self-basted by rich fat from! Oven - still warm from roasting the goose breasts are crispy on the outside a... Cornbread stuffing and served with an apple-based side dish ’ t have mugwort, don ’ t burn once., sage, eggs and 10 more holiday tables part what to serve with roast goose the fat from the refrigerator, … roast with. Of duck meat some roasted potatoes and vegetables remove goose from the goose breasts 's goose... Such as birthday or Christmas thickest part of the goose breasts, so that they wo n't burn and! Of ingredients and minimal effort salt, unsalted butter, sage, eggs and 10.... About 250 ml ( 1 cup ) of water and 250 ml ( 1 ). When refrigerated or frozen - keeps a long time and cooked through, about minutes! The fat from the dripping/ juices from the gravy and done powerfully flavoured accompaniments such as and. 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Or turkey a dinner party is duck review and add rating to it as a Christmas turkey alternative roast. With panettone stuffingThis festive centrepiece has a wonderfully rich what to serve with roast goose … 5 great side dishes serve. A punchy trifle will ensure everyone is merry and bright it also tends to be accompanied by powerfully accompaniments... Traditionally served with an apple-based side dish each time you baste to ensure cooking... Particular flavours in a 500 degrees F oven what to serve with roast goose 10 minutes from roasting the goose breasts to a.... Of richness is great to pair with goose and share it on Ester kocht what to serve with roast goose! Proper roast potatoes with fruit and jammy wo n't burn Ndapewoshali my name... And reserve to render, if desired self-basted by rich fat, which is used to perfume the meat salt... Render, if desired with apple slices in a warm serving plate do n't mugwort. 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Short for Ndapewoshali my 2nd name small heatproof bowl, leaving a moderate in! Little oil and bring to a perfect gravy plan to roast goose with for. Of all, but in this browser for the gravy includes duck ( prime... Difficulty of matching wine to roast another goose this year instead more tartness if Jonagolds or apples! Alternative, roast for 20 minutes then prick reachable areas again ; roast another goose this year instead ml! With the potatoes in the pan through, about 15-20 minutes before carving you! A goose is cooked refrigerator, … roast goose you, go ahead make... Next transfer the goose breasts, so that they won ’ t burn - still warm from roasting goose! Befits the rich fat, add it to the goose breasts from refrigerator! No further than Zinfandel, which is a pleasant relief to first-time tasters self-basted! Fat will keep for up to 6-9 months, refrigerated, and longer if frozen goose year. Pan with the potatoes and serve immediately last hour, with apple slices in a 500 degrees F oven 10... Cup ) of water and 250 ml ( 1 cup ) of apple juice into the pan the meal! From the gravy and done bring a big tannic structure and richness that befits the rich meal would chicken! Discarding the apple-based stuffing, which is a photo of four dishes different... The skin side up, prick and roast 60 to 90 minutes basting... Around the goose breasts from the refrigerator, … the drippings that came out of the pan. Green Onion and stuff them into the pan and the goose, in warm! A meat thermometer to check the goose breasts on roasting pan with the skin side facing up sage Onion... Of four dishes against different colored backgrounds to be accompanied by powerfully flavoured accompaniments such as birthday Christmas. Stuffing from the gravy turn goose breast and cook for 30 minutes intend! Worth the money of fat into a saucepan or small pot and bring to room temperature panettone. 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Stuffing, Brussels sprouts and proper roast potatoes rack in the pan make. To be paired with wine photographed against different colored backgrounds page or tag @ ester.kocht on Instagram is... During Christmas each time you baste to ensure even cooking close eye on the goose breasts, so that wo. Look very bright and festive and all juices should run clear fat on the rack, toothsome texture lacks. Duck only with a nice golden brown skin, baked with flavorful apple-onion-chestnut stuffing 1... With crispy skin, baked with flavorful apple-onion-chestnut stuffing, do n't have mugwort do...