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
Instructions:
- 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.
- Stuff the goose: Stuff the cavity with the lemon, onion, fresh herbs, and apples (if using). This will help infuse the meat with flavor.
- 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).
- Baste the goose: Every 30 minutes, baste the goose with the pan juices or melted butter to keep the skin crispy.
- 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.
- 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.
- 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
- 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. - How do I keep the goose from drying out?
Regular basting and allowing the goose to rest before carving helps retain moisture. - What should I do with the goose fat?
Reserve the goose fat for roasting vegetables or making crispy roast potatoes. - How do I know when the goose is cooked?
Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). - 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. - How do I carve the goose?
Start by cutting off the legs, then slice the breast meat. - Can I freeze leftover goose?
Yes, you can freeze leftover goose for up to 2 months. - 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. - How long should I rest the goose before carving?
Rest the goose for 20-30 minutes to ensure the juices redistribute. - 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