Chef John's Roast Christmas Goose

Chef John's Roast Christmas Goose
prep: 10 minutes
cook: 210 minutes
serving: 8

Nutrition Facts

each serving
KCal 1108
Carbs 9g
fiber 0g
Protein 86g
Fat 78g
Saturates 25g
Sugars 8g
Salt 0.264g
Fruit/Veg Portion -

Ingredients

all 10 types
  1. 1 whole smoked goose
  2. 3 cups water
  3. ½ cup red wine
  4. 1 whole star anise
  5. ¼ cup aged balsamic vinegar
  6. ¼ cup blackberry jam
  7. ½ teaspoon ground black pepper
  8. salt to taste
  9. 2 tablespoons cold butter, cut into 1/2-inch cubes
  10. salt and ground black pepper to taste

Directions

6 steps in total
Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.

Step 3

Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.

Step 4

Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).

Step 5

Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.

Step 6

Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.

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