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Mary Berry’s Goose Recipe

Mary Berry’s Goose Recipe

What is Mary Berry Goose Recipe?

Goose is a traditional choice for special occasions, particularly around Christmas. Mary Berry’s goose recipe includes a simple preparation to bring out the rich flavor of the bird while keeping the meat juicy and the skin crispy.


What Goes Best with Mary Berry Goose Recipe?

  • Roast Vegetables: Serve with roasted potatoes, carrots, parsnips, and Brussels sprouts.
  • Red Cabbage: Braised red cabbage adds a touch of acidity and sweetness to complement the richness of the goose.
  • Apple or Cranberry Sauce: Sweet and tart sauces like apple or cranberry work well with goose.
  • Stuffing: Traditional stuffing with sage, onion, and chestnuts is a great accompaniment.
  • Gravy: A rich goose gravy made from the pan drippings adds depth to the dish.
  • Yorkshire Puddings: These can be served alongside to soak up the rich gravy.

Ingredients

  • 1 whole goose (around 4-5 kg)
  • Salt and freshly ground black pepper
  • 1 lemon, halved
  • 1 onion, quartered
  • Fresh herbs (such as thyme, rosemary, and sage)
  • 2-3 apples, quartered (optional)
  • 200ml white wine or water
  • 50g butter (for basting)
  • 1-2 tbsp flour (for gravy)
  • Goose fat (reserved for roasting potatoes)

How to Prepare Mary Goose Recipe

Mary Berry’s Goose Recipe

Instructions:

  1. Prepare the goose: Preheat your oven to 220°C (425°F). Remove any excess fat from the goose cavity and prick the skin all over with a fork to help render the fat. Season the cavity with salt and pepper.
  2. Stuff the goose: Stuff the cavity with the lemon, onion, fresh herbs, and apples (if using). This will help infuse the meat with flavor.
  3. Roast the goose: Place the goose, breast-side up, on a rack in a roasting pan. Rub the skin with salt and pepper. Roast in the oven for 20 minutes at 220°C, then lower the temperature to 180°C (350°F) and continue roasting for about 2-2.5 hours, or until the internal temperature reaches 75°C (165°F).
  4. Baste the goose: Every 30 minutes, baste the goose with the pan juices or melted butter to keep the skin crispy.
  5. Rest the goose: Once cooked, remove the goose from the oven and cover loosely with foil. Let it rest for 20-30 minutes before carving.
  6. Make the gravy: Skim off most of the fat from the roasting pan (reserve some for roasting potatoes), leaving about 2 tbsp of fat and the pan drippings. Place the roasting pan on the stovetop over medium heat, add the flour, and stir to make a roux. Gradually add the white wine or water, stirring constantly, until you have a smooth, thick gravy. Season to taste.
  7. Carve and serve: Carve the goose and serve with the gravy and your chosen accompaniments.

Notes

  • Fat rendering: Goose is a fatty bird, so expect a lot of fat to render during cooking. Save the fat for roasting potatoes—it gives them a wonderful crispy texture.
  • Resting: Allowing the goose to rest is essential for keeping the meat tender and juicy.

How to Serve Mary Berry Goose Recipe

  • With Gravy: Serve the goose slices with a generous amount of gravy made from the pan drippings.
  • Side Dishes: Accompany with roasted vegetables, Yorkshire puddings, and sweet-tart sauces like cranberry or apple.
  • Crispy Potatoes: Roast potatoes in the reserved goose fat for a perfect side dish.

How to Reheat Mary Berry Goose Recipe

  • Oven: Reheat the goose in an oven at 160°C (320°F) for 15-20 minutes, ensuring the meat doesn’t dry out.
  • Stovetop: For sliced goose, reheat in a pan with some gravy over medium heat.
  • Microwave: Goose can be reheated in the microwave, but this may dry out the meat, so use gravy or a little broth to keep it moist.

How to Store Leftovers of Mary Berry Goose Recipe

  • Refrigerate: Store leftover goose in an airtight container in the fridge for up to 3 days.
  • Freeze: You can freeze cooked goose for up to 2 months. Slice and store in an airtight container or freezer bag.
  • Reheat: Reheat frozen goose in the oven after thawing overnight in the fridge.

Frequently Asked Questions Regarding Mary Berry Goose Recipe

  1. Can I make the goose in advance?
    You can roast the goose in advance and reheat it before serving, though it’s best enjoyed fresh.
  2. How do I keep the goose from drying out?
    Regular basting and allowing the goose to rest before carving helps retain moisture.
  3. What should I do with the goose fat?
    Reserve the goose fat for roasting vegetables or making crispy roast potatoes.
  4. How do I know when the goose is cooked?
    Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
  5. Can I stuff the goose with traditional stuffing?
    While traditional stuffing can be used, it’s often better to cook it separately to ensure even cooking.
  6. How do I carve the goose?
    Start by cutting off the legs, then slice the breast meat.
  7. Can I freeze leftover goose?
    Yes, you can freeze leftover goose for up to 2 months.
  8. What type of wine pairs well with goose?
    A rich red wine like Pinot Noir or a full-bodied white wine like Chardonnay pairs well with goose.
  9. How long should I rest the goose before carving?
    Rest the goose for 20-30 minutes to ensure the juices redistribute.
  10. What can I do with leftover goose?
    Leftover goose can be used in sandwiches, salads, or even as a filling for pies.

Nutritional Information of Mary Berry Goose Recipe (per serving, based on 8 servings)

  • Calories: 550 kcal
  • Carbohydrates: 5g
  • Protein: 45g
  • Fat: 40g
  • Saturated Fat: 15g
  • Cholesterol: 180mg
  • Sodium: 900mg

Michael Tran

Michael Tran is a passionate food writer and culinary enthusiast, known for his expertise in creating delicious, approachable recipes. With a knack for blending flavors and crafting meals that inspire, Michael shares his love for cooking through engaging articles, offering tips, techniques, and mouthwatering recipes to home cooks of all levels.

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