This brandied roast goose recipe is extraordinarily easy to prepare and makes a spectacular main course for guests. It's an old-time Christmas favorite in many regions of Europe, with deliciously good reason. This impressive roast goose recipe comes with its own Cognac fruit sauce, so there's no need to plan for an additional berry sauce.
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Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Yield: 6 to 8 servings
- 1 14-lbs. 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
- 10 ounce package dried fruit (apples, pears, raisins, apricots, cranberries, etc.)
How to make roast goose:
Preheat the oven to 350F. 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. Roast it, uncovered, for 2 and 1/2 hours to 3 hours, until an instant-read thermometer inserted into the meaty part of the thigh registers 170F. 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 and reserve it for other culinary uses, like frying potatoes, etc. 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.
This Cognac roast goose recipe makes 6 to 8 servings.