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Roast Goose with Orange & Five Spice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 682 reviews
  • Author: Lily
  • Prep Time: 30 minutes (plus 2 hours to overnight marinating)
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes to 3 hours 30 minutes plus marinating time
  • Yield: 6-8 servings 1x
  • Category: Roasting
  • Method: Roasting
  • Cuisine: Chinese-inspired Christmas

Description

This Roast Goose with Orange & Five Spice recipe is a festive and flavorful centerpiece perfect for Christmas or any special occasion. The combination of aromatic five spice powder, fresh orange zest, and classic seasonings infuses the goose with a rich, savory depth, while crispy roasted potatoes seasoned with fresh herbs make a comforting side dish. The preparation highlights traditional techniques, resulting in a tender, juicy bird with a crisp, delicious skin.

Ingredients

Scale

Goose and Marinade

  • 10 lb. goose
  • 2 oranges
  • 1 1/2 teaspoons salt (plus more for cavity)
  • 1/4 teaspoon pepper
  • 2 teaspoons sugar
  • 2 teaspoons five spice powder
  • 1 tablespoon shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 5 cloves garlic, minced
  • 3 slices ginger
  • 2 scallions, cut into 4-inch lengths

Potatoes and Herbs

  • 3 lbs. potatoes
  • Herbs for potatoes such as rosemary, thyme, and sage

Instructions

  1. Prepare the Goose: Remove any excess fat and pat the goose dry. Score the skin lightly to help render the fat during roasting. Season the cavity generously with salt.
  2. Make the Marinade: In a small bowl, mix the salt, pepper, sugar, five spice powder, shaoxing wine, soy sauce, and minced garlic. Zest one orange and add the zest and juice of both oranges to the mixture.
  3. Marinate the Goose: Rub the marinade mixture all over the goose, including under the skin if possible, and inside the cavity. Stuff the cavity with the ginger slices and scallions. Let the goose marinate for at least 2 hours or preferably overnight in the refrigerator to deepen the flavors.
  4. Prepare the Potatoes: Peel and cut the potatoes into even-sized chunks. Toss the potatoes with a drizzle of olive oil and the chosen herbs (rosemary, thyme, sage), then season with salt and pepper.
  5. Roast the Goose: Preheat the oven to 350°F (175°C). Place the goose breast side up on a rack in a roasting pan to allow fat to drain away. Roast for about 2.5 to 3 hours, or until an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste occasionally with rendered fat to keep the skin crispy and the meat moist.
  6. Add the Potatoes: About 1 hour before the goose is done, add the prepared potatoes around the goose in the roasting pan. The potatoes will cook in the goose fat and absorb delicious flavors.
  7. Rest and Serve: Remove the goose from the oven and tent loosely with foil. Let it rest for 15-20 minutes before carving. Serve with crispy herb-roasted potatoes and garnish with orange slices for a festive presentation.

Notes

  • Score the skin carefully, avoiding cutting into the meat to help render fat and achieve crispy skin.
  • Marinating the goose overnight enhances flavor and tenderness.
  • Use a meat thermometer to ensure the goose is perfectly cooked and safe to eat.
  • Save the rendered goose fat for roasting vegetables or potatoes in the future—it adds fantastic flavor.
  • Adjust herb quantities according to personal preference for the potatoes.
  • Allow the goose to rest after roasting to redistribute juices and ensure moist meat.

Find it online: https://justworthi.com/roast-goose-with-orange-and-five-spice-recipe/