CookEat Recipe
Roast Goose with Britannia Sauce
Roast young goose with its pan juices, watercress and a separate apple, horseradish and orange sauce.
Method
Steps
Step 1
Heat a conventional oven to 325°F. Use one whole young goose weighing six pounds before trimming. Have it plucked and eviscerated, remove any remaining feet and neck at the first joint, and truss it without rinsing raw poultry. Season with one tablespoon of salt and half a teaspoon of ground black pepper. Place in a roasting pan, spread two tablespoons of rendered food-purpose goose fat over the breast and add two tablespoons of water to the pan.
Step 2
Roast, turning the bird carefully quite frequently and basting occasionally with its own juices. Begin checking around 1½ hours and continue until the thickest parts of the breast and thighs reach 82°C, with the probe clear of bone. Check several points; the time will vary with the bird.
Step 3
Untruss the cooked goose and place on a hot platter. Skim the fat from the pan juices and pour the remaining juices over the goose. Garnish with a little watercress and serve the finished Britannia sauce separately.
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