Roast Goose with Orange & Five Spice Recipe

If you’re looking to impress your friends or family with a stunning centerpiece that’s bursting with flavor, the Roast Goose with Orange & Five Spice Recipe is an absolute showstopper. I’ve made this dish for special occasions, especially around the holidays, and it’s always met with wide eyes and happily full plates. The combination of juicy goose with fragrant five spice and zesty orange creates a comforting yet exotic flavor you don’t find every day.

This recipe works brilliantly when you want something traditional but with a twist. The orange adds a lovely brightness, cutting through the richness of the goose, while the five spice lends depth that’s unexpectedly delicious. Trust me, once you try my Roast Goose with Orange & Five Spice Recipe, it’ll be a dish you look forward to making again and again, especially when you want to wow without stressing too much in the kitchen.

Ingredients You’ll Need

All the ingredients in this Roast Goose with Orange & Five Spice Recipe come together beautifully to create layers of flavor that balance richness with fresh citrus and warm spices. Many of these ingredients are pantry staples or easy to find at any grocery store, and adding fresh aromatics really sets this recipe apart.

• Goose: A 10-pound whole goose is perfect for feeding a crowd; don’t skip this main star since the fat renders beautifully to keep the meat juicy.
• Oranges: Fresh oranges add necessary acidity and sweetness—use the zest and the juice for maximum impact.
• Salt: Essential for seasoning both the bird and the cavity to draw out flavor.
• Pepper: Adds just a hint of heat—keep it light to let the five spice shine.
• Sugar: Helps caramelize the skin, giving you that irresistible crispy exterior.
• Five spice powder: This is the secret flavor bomb—its mix of star anise, cloves, cinnamon, Sichuan pepper, and fennel brings warmth and complexity.
• Shaoxing wine (or dry sherry): Adds a subtle depth and slight sweetness to the marinade; a little goes a long way.
• Soy sauce: Brings umami and color to the skin without overpowering the other flavors.
• Garlic: Minced for pungency that warms the palate.
• Ginger: Fresh slices infuse bright, zesty notes.
• Scallions: Their mild onion flavor works great inside the cavity to steam and scent the bird.
• Potatoes: About 3 pounds, perfect for roasting alongside the goose with herbs.
• Herbs (rosemary, thyme, sage): These classic roasted vegetable herbs complement the goose’s rich flavor.

Variations

I love how flexible the Roast Goose with Orange & Five Spice Recipe can be. Sometimes I adjust the spices or swap ingredients depending on my mood or who’s coming over. Feel free to play around to make it your own!

• Spice mix tweak: I’ve tried adding a bit of cinnamon stick or replacing shaoxing wine with a splash of bourbon for a different but wonderfully rich spin.
• Fruit swap: Instead of orange, try using mandarins or even tangerines for a sweeter, slightly different citrus punch.
• Herb alternatives: If fresh herbs aren’t handy, dried rosemary or thyme work well too—just use less to avoid overpowering.
• Diet-friendly: For a leaner option, try roasting duck instead—lean but packed with flavor and still pairs great with the five spice and orange.

How to Make Roast Goose with Orange & Five Spice Recipe

Step 1: Prep Your Goose and Marinade

First things first, pat your goose dry with paper towels and remove any excess fat from the cavity. This step ensures crispy skin later on. In a bowl, mix salt, pepper, sugar, five spice powder, shaoxing wine, soy sauce, minced garlic, and sliced ginger with the juice and zest of one orange. Rub this marinade all over the goose, inside and out, and let it sit uncovered in the fridge for several hours, preferably overnight. This dry fridge time helps dry the skin, which is key for that irresistible crispness.

Step 2: Stuff and Roast

Stuff the goose cavity with the scallion pieces and the second orange, quartered. This adds moisture and a subtle fragrance during roasting. Place the goose breast side up on a rack in your roasting pan (to let fat drip away), and pop it into a preheated 350°F (175°C) oven. Roast about 10-12 minutes per pound, basting with pan juices every 20-30 minutes. A meat thermometer inserted into the thickest part of the thigh should read 165°F when done.

Step 3: Roast the Potatoes

While the goose roasts, toss your potatoes with olive oil, salt, pepper, and your chosen herbs—rosemary, thyme, and sage are my favorites here. Arrange them around the goose in the same roasting pan if it fits; otherwise, use a separate tray. The potatoes soak up the goose fat as they roast, making them incredibly flavorful and crispy. They usually take about 45-60 minutes, so add them partway through the roasting time after the goose has started to brown.

Step 4: Rest and Carve

Once the goose hits the right temp, remove it from the oven and let it rest for at least 20 minutes before carving. This keeps the juices locked in and makes carving easier. Meanwhile, check your potatoes for crispness and seasoning. I like to spoon some of the pan drippings over the sliced goose for extra flavor just before serving.

How to Serve Roast Goose with Orange & Five Spice Recipe

Garnishes

I always finish my Roast Goose with Orange & Five Spice Recipe with a sprinkling of fresh orange zest and a few sprigs of fresh herbs like thyme or rosemary on top. The zest brightens the dish and adds a lovely aroma, while herbs give that fresh look that makes people want to dig in.

Side Dishes

Aside from the herbed roasted potatoes, I like serving this goose with simple sautéed greens or a crisp winter salad with pomegranate seeds to balance the richness. If you want to go traditional, braised red cabbage is always a fantastic match as well.

Creative Ways to Present

For special occasions, I’ve served the goose on a large wooden board surrounded by orange slices, fresh herbs, and roasted baby vegetables—it looks stunning and invites everyone to help themselves. Another fun twist is to glaze the goose skin lightly with honey and sprinkle with toasted five spice just before serving for a glossy, aromatic finish.

Make Ahead and Storage

Storing Leftovers

Leftover roast goose is so good, and I make sure to store it properly. After carving, I place the meat in an airtight container and refrigerate—goose stays juicy well over 3 days. Pouring a bit of leftover pan juices on top helps keep the meat moist during storage.

Freezing

I’ve frozen leftovers before by wrapping individual portions tightly in foil and then placing them in freezer bags. This method preserves the flavor and texture pretty well and makes for quick, delicious meals later on when you just want something comforting without extra effort.

Reheating

To reheat, I gently warm the goose in the oven at a low temperature (around 300°F) covered loosely with foil, so it doesn’t dry out. Adding a splash of stock or pan juices before warming makes a big difference in maintaining tenderness. The potatoes reheat beautifully in a toaster oven or under the broiler for a few minutes to regain their crispiness.

FAQs

Final Thoughts

This Roast Goose with Orange & Five Spice Recipe is truly one of my favorite dishes to share because it marries comforting roast flavors with a touch of exciting spice and brightness. Cooking it feels like a celebration, and eating it feels like a warm hug around the table. Give it a try—you’ll not only enjoy the delicious results but also the feeling of making something special that brings people together.

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