Best Peppercorn And Thyme Roasted Goose Recipes

Roast Goose with Citrus and Herbs image

Provided by yooper

Categories Goose

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (11 1/2 lb) goose, thawed if frozen
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon pepper
1 orange, cut into 6 wedges
1 lime, cut into 6 wedges

Steps:

Preheat oven to 500.
Remove giblets and neck from goose.
Remove excess fat from main cavity of goose.
Rinse goose inside and out with cold water.
Pat dry with paper towels.
Combine thyme, rosemary, salt and pepper in small bowl.
Place goose, breast side down on a rack in a roasting pan.
Sprinkle goose with half of herb mixture.
Place orange and lime wedges in cavity of goose.
Turn goose so that breast side is up.
Sprinkle remaining herbs over goose.
Roast goose 1 hour.
Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh will register 180.) Remove goose from oven; cover and let rest 10 minutes.
Slice and serve.

Nutrition Facts : Calories 1114.3, Fat 79.1, SaturatedFat 24.8, Cholesterol 327.9, Sodium 1027.9, Carbohydrate 4.1, Fiber 1, Sugar 2.2, Protein 91

Roast Goose with Garlic, Onion and Sage Stuffing image

Provided by Don Shingler, Jr.

Yield Serves 6

Number Of Ingredients 18

Stuffing
1/4 cup (1/2 stick) unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
1 14-ounce bag cubed herbed stuffing mix
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth
Goose
1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices

Steps:

For stuffing:
Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
For goose:
Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

Peppercorn- and Thyme-Roasted Goose image

Provided by Charlie Trotter

Yield Makes 8 servings

Number Of Ingredients 11

3 tablespoons mixed cracked black, white, and green peppercorns
2 tablespoons fresh thyme leaves
1/2 cup extra-virgin olive oil
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1 whole goose (7 to 10 pounds), cleaned
1 large yellow onion, quartered
2 carrots, peeled and chopped
2 stalks celery, chopped
1/4 cup unsalted butter
1 tablespoon chopped fresh thyme

Steps:

To prepare the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil, and garlic in a small bowl and season with salt.
To prepare the goose: Preheat the oven to 375°F. Season the outside and inner cavity of the goose with salt and pepper. Brush the glaze all over the outside of the goose, reserving any extra to use while roasting. Place the onions, carrots, and celery in a roasting pan and place the goose on top of the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with the remaining peppercorn mixture and any drippings, until golden brown and crispy and the juice from the cavity runs clear. Remove the goose from the oven and let rest for 15 minutes before carving.
To prepare the sauce: Strain the pan drippings through a fine-mesh sieve. Skim off the grease, leaving the meat juices, and place in a small saucepan. Whisk the butter into the meat juices, add the chopped thyme, and season with salt and pepper.
Carve the goose and serve with the pan sauce.