Classic Roast Goose
Ingredients for 4–6 servings:
- 1 goose (about 4.5–5 kg, ready to cook)
5–6 teaspoons of "Born to be Wild" by Rock'n'Rubs - 2–3 apples (tart, e.g., Boskoop), quartered
- 2–3 onions, roughly chopped
- 2 oranges, segmented (optional, for freshness)
- 2 sprigs mugwort (classic), or alternatively: rosemary or marjoram
- 200 ml poultry stock or water
Preparation
Step-by-step instructions
- 1
Prepare
- Rinse the goose thoroughly and pat dry.
- Remove the internal fat glands (at the tail).
- Generously rub “Born to be WILD” seasoning blend inside & out. - 2
Fill
- Fill the cavity with apples, onions, orange segments, and mugwort.
- Close the opening with toothpicks or kitchen twine. - 3
Sear (optional, for extra crispy skin):
- Sear the goose on all sides in a large roasting pan with a little goose fat or oil.
- 4
Roast
- Place the goose breast-side down in a roasting pan and pour in 200 ml of stock or water.
- Roast in the oven at 160°C (top and bottom heat) for about 3.5–4 hours.
- After 1 hour, turn the goose so the breast side is facing up.
- Baste several times with its own juices during roasting. - 5
Skim off the fat
- Goose releases a lot of fat – regularly spoon off the excess and set it aside (for example, to use with red cabbage or dumplings).
- 6
Crispy skin
- For the last 20–30 minutes, increase the temperature to 200–220°C until the skin is nice and crispy.
- If you like, brush the goose with salt water or a honey-beer mix during the final minutes for extra crunch & shine. Feel free to add a bit of the "Born to be WILD" seasoning blend here. - 7
Serve
- Let the goose rest for about 15 minutes, then carve (legs, wings, breast pieces).
- Remove the fat from the roasting juices, reduce if desired, and serve as a sauce.
TIP: Classic Side Dishes
- Potato dumplings or bread dumplings
- Red cabbage with apples or savoy cabbage
- Chestnuts or caramelized apples as a sweet side
