Roasted goose with fried potatoes and simple apple marmalade

My initial plan was to have roasted lobster in creamy sauce for our New Year Eve dinner. Hubby got the lobsters together with everything written in my shopping list. But on an impromptu trip to the market, a lone young goose on the frozen aisle caught my eyes. Change of plan! We would have roasted goose instead. And went with it was all the changes to the accompanied dishes.

The only catch was that I had never roasted a goose in my life. But somehow hubby and kiddos got all excited – it looked like my skills in the kitchen were unrivaled. Thanks for the faith, but geez, chill, people. After surfing the net, I ended up with a mashup version of two recipes from Food and Wine and The Spruce Eats. The roasted goose turned out perfect. Next time, I would need to figure out how to to ease the absurd amount of smoke fuming from the dripping fat. The whole house still smelled of goose the next day. It was still delicious though.

Roasted goose with fried potatoes and simple apple marmalade

(Adapted from Food and Wine and The Spruce Eats)

For the roasted goose:
1 young goose, about 12 lbs
Salt and pepper
4 cups water
2 tbs honey + 4 tbs hot water
1 onion (quartered)
1 orange (quartered)
1 lemon (quartered)
1 apple (quartered)

For the fried potatoes:
4 Yukon potatoes (peeled and diced 1/2″)
Goose fat from above
Sea salt

For the simple apple marmalade:
Goose fat from above
1 Granny Smith apple (diced 1/2″)
1 yellow onion (diced 1/2″)
Juice of 1/2 lemon
Salt and pepper

To roast the goose:

  1. Use a scissor to remove all visible fat and skin.
    • Note: Save the fat and skin for the fried potatoes.
  2. Remove neck and giblets.
  3. Beginning at the neck, use your finger to work under the goose skin to separate it from the meat. Use scissor or a small knife to snip any attached fibers or sinews. Work your finger as far down the thigh as possible.
    • Note: This step is important to drain the fat.
  4. Set a rack on a large roasting pan or stockpot, put the goose breast side up.
  5. Add the neck and giblets and 4 cups of water to the pan.
    • Note: the water may seem too little, but don’t worry, the goose will drip lots of fat when steaming.
  6. Cover the goose tightly with foil.
  7. Set the stockpot with the goose on high heat. Once the water starts to boil, lower the heat and simmer for 45 minutes.
  8. Remove from the heat and let it cool.
  9. Transfer the goose to a rack on a rimmed baking sheet and refrigerate uncovered overnight.
  10. Bring the goose to room temperature one hour before baking.
  11. Preheat the oven to 350 F (convection).
  12. In a bowl, mix 2 tbs honey + 4 tbs warm water.
  13. Brush the goose skin with the honey mixture.
  14. Stuff the goose with onion + orange + lemon + apple.
  15. Bake breast side up for 50 minutes.
  16. Carefully turn the goose breast side down.
  17. Continue to bake for 25 minutes.
  18. Turn off the oven.
  19. Remove the goose from the oven and turn the goose breast side up.
  20. Once the oven cool to 160F, return the goose to the oven and let it rest for 20 minutes.

To make the fried potatoes:

  1. In a large bowl of water, soak the diced potatoes for 1 hour.
  2. Drain and dry the potatoes on a paper towel.
  3. On a nonstick skillet, heat goose fat over medium-high heat.
  4. Fry the potatoes by small batches.
  5. Drain on a paper towel.
  6. Serve warm with the roasted goose.

To make the simple apple marmalade:

  1. In a medium skillet, heat goose fat over medium-high heat.
  2. Add diced onion and cook until golden brown.
  3. Add diced apple and cook until soften.
  4. Add lemon juice, salt, and pepper to taste.
  5. Serve warm with the roasted goose.