telegraph.co.uk
Roast Goose Recipe
A detailed recipe for cooking a 13lb goose, including instructions for stuffing and sauce, with a wine pairing suggestion.
English
United Kingdom
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Telegraph Wine
- How is the sauce prepared?
- The sauce is made by using the roast juices, fortified wine, stock, and redcurrant or quince jelly. It is reduced to a jus after cooking the giblets.
- How many servings does this recipe yield?
- The recipe serves 10-12 people and has an overall cooking time of about 3 hours.
- Describe the cooking process for the goose.
- The goose should be cooked for about 2 1/2 hours, basting regularly with its own fat. Halfway through, remove excess fat and three-quarters of the way through, add the stuffing to the oven.
- What is the primary ingredient in this recipe?
- The recipe uses a 13lb/6kg goose as the main ingredient, along with various components for stuffing and sauce.
- What wine is recommended to pair with this dish?
- Chapoutier Cotes du Rhone Magnums 2009 is the recommended wine pairing for this recipe, due to its spicy notes complementing the rich flavors of the goose.