Equipment
Ingredients
The Goose
- 4500 g whole goose, giblets removed
- 30 g flaky sea salt
- 2000 ml boiling water
- 1 lemon, halved
- 1 yellow onion, halved
- 1 garlic, head halved crosswise
- 10 g fresh thyme
- 10 g fresh rosemary
The Potatoes
- 1500 g russet potatoes, peeled and cut into 5cm chunks
- 15 g sea salt
- 100 ml rendered goose fat
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 3130 kcal
- Protein
- 125 g
- Carbohydrates
- 45 g
- Fat
- 269 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 3470 mg
- Saturated Fat
- 78 g
- Monounsaturated Fat
- 134 g
- Polyunsaturated Fat
- 28 g
- Cholesterol
- 600 mg
- Potassium
- 3353 mg
- Calcium
- 124 mg
- Iron
- 20.9 mg
- Magnesium
- 193 mg
- Phosphorus
- 1893 mg
- Zinc
- 13.6 mg
- Vitamin A
- 128 mcg
- Vitamin C
- 46 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 3.8 mg
- Vitamin B12
- 2.5 mcg
- Thiamin
- 0.88 mg
- Riboflavin
- 1.88 mg
- Niacin
- 29.7 mg
- Folate
- 65 mcg
- Water
- 569 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp needle or skewer, prick the goose skin all over at a shallow angle, focusing heavily on the fatty breast and legs. Pierce only the skin and fat layer, being careful not to puncture the red meat underneath.
Place the goose on a rack set over the sink. Slowly pour the boiling water over the entire bird. The skin will immediately shrink and tighten. Pat the bird completely dry inside and out using paper towels.
Rub the flaky sea salt generously all over the dry goose skin and inside the cavity. Place the goose, uncovered, on a rack in a roasting pan. Refrigerate for 24 hours to allow the skin to air-dry and the salt to penetrate.
Remove the goose from the refrigerator 1 hour before roasting to take the chill off. Stuff the main cavity with the halved lemon, halved onion, garlic head, thyme, and rosemary.
Preheat the oven to 220°C (425°F).
Place the stuffed goose breast-side up on a rack set in a deep roasting pan. Roast for 20 minutes at 220°C (425°F) to jump-start the fat rendering and skin crisping.
Reduce the oven temperature to 160°C (320°F). Roast for approximately 2 hours. Every 30 minutes, carefully remove the pan from the oven and siphon or pour the rendered clear liquid fat into a heatproof bowl. Reserve this fat.
While the goose roasts, place the potato chunks in a large saucepan and cover with cold water. Add the sea salt and bring to a boil. Simmer for 8 to 10 minutes until the edges are just softening but the centers remain firm.
Drain the potatoes thoroughly. Return them to the empty saucepan, cover with a lid, and shake vigorously to rough up the exterior edges. Remove the lid and let the potatoes steam dry for 10 minutes.
Check the goose temperature. Once a meat thermometer inserted into the thickest part of the breast reaches 74°C (165°F), remove the goose from the oven. Transfer to a carving board, tent loosely with foil, and let rest for 30 to 40 minutes.
Increase the oven temperature back to 220°C (425°F). Pour 100ml of the reserved goose fat into a separate roasting pan and place in the oven for 5 minutes until smoking hot. Carefully add the roughed-up potatoes, turning them to coat thoroughly in the hot fat.
Roast the potatoes at 220°C (425°F) for 35 to 45 minutes while the goose rests, turning them gently halfway through the cooking time, until deeply golden and crispy.
Carve the rested goose, slicing the breast meat and separating the legs. Serve immediately alongside the hot, crisp goose fat potatoes.
Chef's Notes
- Goose fat is liquid gold. Siphoning it carefully during roasting not only gives you the perfect medium for your roast potatoes but prevents the bird from frying in its own fat and smoking up the kitchen. Store the excess cooled fat in the refrigerator for up to 6 months.
- Unlike turkey or chicken, goose meat is inherently rich, dense, and dark red. Pulling the bird at exactly 74°C (165°F) ensures food safety while keeping the breast meat succulent. Overcooked goose quickly becomes dry and livery in texture.
- When handling raw poultry, always practice strict sanitation. Wash hands, utensils, and surfaces thoroughly with hot, soapy water immediately after prepping the bird.
- Pricking the skin at a shallow angle ensures you piece the thick fat layer without puncturing the meat. This gives the melting fat channels to escape, essentially basting the bird and frying the skin from the inside out.
Storage
Refrigerator: 3 days — Store meat and potatoes in separate airtight containers. Retain excess goose fat in a sterilized jar for up to 6 months.
Freezer: 3 months — Meat freezes well. Potatoes will lose their crispness and texture when frozen.
Reheating: Reheat meat gently in a 150°C (300°F) oven wrapped in foil. Recrisp potatoes in a 200°C (400°F) oven for 10 minutes.
Troubleshooting
Goose skin is rubbery and pale instead of crispy
Cause: Moisture on the skin before roasting, or fat did not escape properly from beneath the skin.
Fix: Preheat the broiler (grill) to high. Remove the roasted goose from the main oven and broil for 2-4 minutes, watching continuously to prevent burning, until the skin blisters.
Prevention: Prick the skin thoroughly, utilize the boiling water trick, and ensure a full 24-hour uncovered air-chill in the refrigerator.
Potatoes are greasy and heavy, not crisp
Cause: The goose fat was not hot enough when the potatoes were added, or the potatoes were not steamed dry after boiling.
Fix: Drain excess fat from the pan and return potatoes to a very hot oven (220°C/425°F) for another 10-15 minutes.
Prevention: Ensure potatoes are visibly dry and coated in a fluffy starch layer before adding to fat that is smoking hot.
Cultural Context
Historically the centerpiece of Christmas dinners and Michaelmas feasts in Britain and Northern Europe long before the turkey became ubiquitous, roast goose represents a centuries-old holiday tradition. Its rich, dark meat is perfectly balanced by potatoes fried in its own luxurious rendered fat, a true hallmark of British roasting culture.
