Brandied Roast Goose served with Green Beans and Garlic Roasted Potatoes
This brandied roast goose recipe is very easy to prepare and makes a spectacular main course for guests. It’s an old-time Christmas favorite in many regions of Europe. This impressive roast goose recipe comes with its own Cognac fruit sauce, so there’s no need for an additional berry sauce.
3.5 – 4 kg Goose, giblets removed
1 lemon, quartered and seeded
4 cloves garlic, unpeeled
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chicken stock
1/4 cup Cognac
300 grams dried fruit (apples, pears, raisins, apricots, cranberries, etc.)
Preheat the oven to 180C. Place the goose on a rack in a large roasting pan. Stuff it with the lemon segments and garlic cloves, and then season it with salt and pepper. Cook, uncovered, for 2 and 1/2 hours to 3 hours, until a meat thermometer inserted into the meaty part of the thigh registers 80C. Loosely tent the goose with foil if it appears to be browning too quickly.
Transfer the roast goose to a serving platter and cover it to keep it warm. Skim the fat off the pan juices you may wish to reserve this for use another time. Stir the pan drippings, 2 tablespoons of the reserved goose fat, 2 cups chicken broth, Cognac, and dried fruit together in a large pan set over medium-high heat. Bring the mixture to a boil and allow the gravy to cook down for 10 to 15 minutes. Serve the roasted goose with the warm brandied fruit sauce.
Serve with green beans and potatoes roasted with garlic.