Mustard and Garlic Roast Goose Recipe

This extraordinary roast goose recipe, originating from our Connecticut neighbor, is truly the best we’ve ever had. Its unique preparation ensures a tender, flavorful bird with irresistibly crispy skin. Our neighbor Danny’s unwavering insistence? It absolutely *must* be served with red currant jelly – a pairing that delivers pure culinary harmony.

Recipe by David Leite

For the Mustard and Garlic Goose

• One (13-pound) goose, thawed if frozen; neck, heart, gizzard, and wing tips reserved for stock
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 teaspoon dried savory

For the Stock

• Three (14-ounce) cans low-sodium canned chicken broth, or 5 1/4 cups homemade chicken stock
• 1 carrot, cut into 1-inch (25-mm) pieces
• 1 small onion, sliced
• 3 1/2 tablespoons balsamic vinegar
• 3 sprigs flat-leaf parsley
• Reserved goose neck (cut into 3-inch [8-cm] pieces), heart, gizzard, and wing tips

For the Gravy

• 1/2 cup plus 2 tablespoons Tawny Port
• 1/3 cup all-purpose flour

Make the Mustard and Garlic Roast Goose

1. Prepare the Goose: Position an oven rack in the bottom third of your oven and preheat to 425°F (220°C). Thoroughly remove any excess fat and skin from both the main body cavity and the neck cavity. Using a sharp fork, meticulously pierce the goose skin all over, paying special attention to areas where the fat is thickest, such as the legs and lower breast. This crucial step allows the fat to render out, leading to exceptionally crispy skin. Generously sprinkle the inside cavities and the exterior skin with salt and freshly ground black pepper. Tie the goose legs together with kitchen twine to help the bird maintain its shape during roasting and cook more evenly. Place the prepared goose, breast-side down, on a V-shaped rack set inside a sturdy roasting pan. Pour enough water into the bottom of the pan to reach a depth of 1/2 inch; this prevents drippings from burning. Roast for 40 minutes.

   Chef’s Tip: Don’t skip the piercing! It’s the key to rendering the fat and achieving that glorious crispy skin. The water in the pan also helps create a steamy environment initially, which can further aid in fat rendering before the skin crisps.

2. Render and Turn: After the initial 40 minutes, carefully remove the roasting pan from the oven. Using a large spoon or ladle, skim off all the rendered fat from the surface of the liquid in the pan. Reserve 1/4 cup of this precious rendered goose fat for the gravy, which will add incredible depth of flavor. Reduce the oven temperature to 350°F (175°C). With the aid of sturdy tongs, carefully turn the goose onto one of its sides. Continue roasting for another 30 minutes. Then, turn the goose onto its other side and roast for an additional 30 minutes. This method of turning ensures even cooking and promotes fat rendering from all sides.

   Pro Tip: Goose fat is incredibly flavorful and stable. Store any extra rendered fat in a sealed container in the refrigerator for future use – it’s wonderful for roasting potatoes or vegetables!

3. Apply Glaze and Finish Roasting: While the goose is continuing its side-roasting, prepare the flavorful glaze. In a small bowl, whisk together the Dijon mustard, fresh lemon juice, minced garlic, a teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried savory until well combined. This creates a vibrant, aromatic coating. Carefully turn the goose breast-side up in the roasting pan. Using a pastry brush, generously brush the entire surface of the goose with the mustard-garlic mixture. Return the goose to the oven and continue roasting until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 175°F (80°C). The juices from the thigh should also run clear when pierced with a fork. This final roasting stage typically takes about 50 minutes, but always rely on the internal temperature for accuracy. Once cooked, carefully transfer the beautifully roasted goose to a warm platter. Tent it loosely with aluminum foil to keep it warm and allow it to rest for at least 15-20 minutes before carving. This resting period is vital for the juices to redistribute, ensuring a tender and moist bird. Remember to reserve the precious pan juices from the roasting pan for your gravy.

   Cooking Insight: Resting the goose is just as important as the cooking itself. It allows the meat to relax and reabsorb its juices, resulting in a more tender and flavorful final product. Don’t rush this step!

Meanwhile, Make the Stock

1. Simmer the Stock: While your goose is diligently roasting, turn your attention to preparing the flavorful stock. In a large saucepan, combine all the stock ingredients: the canned chicken broth (or homemade stock), the chopped carrot, sliced onion, balsamic vinegar, parsley sprigs, and the reserved goose neck pieces, heart, gizzard, and wing tips. Bring this mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and allow it to simmer, uncovered, until the liquid has reduced to approximately 3 cups. This concentration process intensifies the flavors. Make sure to occasionally skim any foam or impurities from the surface during simmering, which usually takes about 1 hour. Once reduced, carefully strain the stock into a clean bowl, discarding the solids. Spoon off any fat that rises to the surface; this degreased stock will form the delicious base for your gravy. Set aside.

   Flavor Builder: Using the goose giblets and bones for the stock adds an unparalleled depth of flavor, making your gravy truly exceptional. Don’t throw them away!

Make the Gravy

1. Deglaze and Thicken: Once the goose is resting and you’ve reserved the pan juices, carefully spoon off any remaining fat from the top of these juices in the roasting pan. Place the roasting pan across two burners on your stovetop. Add 1/2 cup of Tawny Port to the pan. Bring the mixture to a boil over medium-high heat, whisking occasionally, and allow it to reduce until the liquid measures about 1 cup. This deglazing step captures all the flavorful browned bits from the pan. In a separate medium saucepan, over medium-low heat, whisk together the reserved 1/4 cup of goose fat and the 1/3 cup of all-purpose flour. Cook this mixture, stirring constantly, for about 5 minutes, or until the roux achieves a light brown color. This is your flavorful thickening base. Gradually whisk the reduced Port mixture from the roasting pan into the roux, followed by 2 1/2 cups of the degreased stock you prepared earlier. Bring the gravy to a gentle simmer, whisking constantly, until it thickens enough to beautifully coat the back of a spoon, which typically takes about 3 minutes. Finally, stir in the remaining 2 tablespoons of Tawny Port for an extra layer of sophisticated flavor. Season the gravy to taste with salt and pepper. Carve the rested goose and serve generous portions alongside this rich, savory gravy and, of course, a dollop of red currant jelly as recommended by Danny!

   Gravy Perfection: The Tawny Port adds a wonderful sweetness and complexity to the gravy, perfectly complementing the goose. Gradual whisking is key to a smooth, lump-free gravy.

An LC Original

This recipe is a Leite’s Culinaria Original, developed and perfected through years of passion for exceptional food. Explore more unique culinary creations from our collection.

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