Name: Roasted Wild Goose or Duck
Prep time: 45 min
Cook time: 45 min
Yield: 10
Ingredients: Whole goose, skinned - 1 (12 pound); Cold butter, cut into small pieces - 2 sticks; Fresh cranberries - 1 ½ cups; Raisins - ½ cup; Orange with peel, chopped - 1 large; Onion, chopped - 1 medium; Apple - peeled, cored, and quartered - 1 large; Dried sage - 1 teaspoon; Dried tarragon - 1 teaspoon; Dried basil - 1 teaspoon; Minced garlic, or to taste (Optional) - 1 teaspoon; Bay leaf, broken into pieces - 1; Salt and ground black pepper to taste - 1; Kitchen twine - 1; Aluminum foil - 2 sheets; Bacon - 1 pound

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Wild Goose or Duck

1. Whole goose, skinned - 1 (12 pound)

2. Cold butter, cut into small pieces - 2 sticks

3. Fresh cranberries - 1 ½ cups

4. Raisins - ½ cup

5. Orange with peel, chopped - 1 large

6. Onion, chopped - 1 medium

7. Apple - peeled, cored, and quartered - 1 large

8. Dried sage - 1 teaspoon

9. Dried tarragon - 1 teaspoon

10. Dried basil - 1 teaspoon

11. Minced garlic, or to taste (Optional) - 1 teaspoon

12. Bay leaf, broken into pieces - 1

13. Salt and ground black pepper to taste - 1

14. Kitchen twine - 1

15. Aluminum foil - 2 sheets

16. Bacon - 1 pound

How to cook deliciously - Roasted Wild Goose or Duck

1. Stage

Preheat the oven to 325 degrees F (165 degrees C).

2. Stage

Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.

3. Stage

Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.

4. Stage

Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.

5. Stage

Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).

6. Stage

Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.