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Irresistible Roasted Goose with Cherry Sauce

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A festive and easy-to-follow recipe for roasted goose with a vibrant cherry sauce, delivering crispy skin, tender meat, and a perfect balance of sweet and tart flavors.

Ingredients

Scale
  • 1 whole goose (10–12 pounds / 4.5–5.5 kg), preferably fresh
  • Salt (preferably kosher or sea salt) – for seasoning inside and out
  • Freshly ground black pepper – for seasoning
  • 2–3 sprigs fresh rosemary
  • 2–3 sprigs fresh thyme (optional)
  • 1 large onion, quartered
  • 2 cloves garlic, smashed
  • 1 orange, quartered (optional)
  • Olive oil or goose fat (to rub on skin for crispiness)
  • 2 cups fresh or frozen pitted cherries (about 300 g / 10.5 oz)
  • 1/2 cup red wine (120 ml / 4 fl oz)
  • 1/4 cup chicken or vegetable stock (60 ml / 2 fl oz)
  • 2 tablespoons balsamic vinegar (30 ml / 1 fl oz)
  • 2 tablespoons honey or maple syrup (30 ml / 1 fl oz)
  • 1 small cinnamon stick or 1/4 teaspoon ground cinnamon (optional)
  • Salt and pepper to taste
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening, if needed)

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Remove the giblets and neck from the goose cavity and pat the goose dry thoroughly with paper towels.
  3. Score the skin in a diamond pattern without cutting into the meat.
  4. Season the goose generously with salt and pepper inside and out.
  5. Stuff the cavity with quartered onion, smashed garlic, orange slices (if using), rosemary, and thyme.
  6. Tie the legs together with kitchen twine and tuck the wings under the body.
  7. Place the goose breast-side up on a roasting pan rack and brush the skin with olive oil or melted goose fat.
  8. Roast the goose for about 2.5 to 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C), basting every 30 minutes with the rendered fat.
  9. Save the fat collected in the pan for other cooking uses.
  10. Remove the goose from the oven and let it rest loosely tented with foil for at least 20 minutes.
  11. While the goose rests, combine cherries, red wine, stock, balsamic vinegar, honey, and cinnamon in a saucepan.
  12. Simmer the sauce over medium heat for 15-20 minutes until cherries soften and sauce thickens slightly.
  13. If needed, stir in the cornstarch slurry to thicken the sauce. Season with salt and pepper to taste.
  14. Carve the goose into slices and serve with warm cherry sauce spooned over. Garnish with fresh herbs if desired.

Notes

Pat the skin dry thoroughly before seasoning to ensure crispiness. Score the skin gently to help fat render out. Use a meat thermometer to avoid overcooking. Rest the goose after roasting to keep it juicy. Save the rendered fat for roasting vegetables. Adjust the cherry sauce sweetness or acidity to taste. For extra crispy skin, finish under the broiler briefly, watching carefully to avoid burning.

Nutrition

Keywords: roasted goose, cherry sauce, holiday recipe, festive dinner, crispy skin, slow roasting, goose recipe, easy roasted goose

Find it online: https://realityeats.com/irresistible-roasted-goose-with-cherry-sauce-easy-step-by-step-recipe/