Meat Smoke Fire

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Roast Goose

Roast Goose

There’s nothing quite like a traditional goose for Christmas lunch. Its dark meat is full of flavour. If you’ve never tried roast goose you must and cooking it on the Big Green Egg couldn’t be any easier.

Of course, there is an added bonus of cooking a goose and that’s the goose fat that will render from the bird. Roast potatoes cooked in goose fat are far superior to any cooked in any other oil or fat.

TIP:  To preserve the goose fat after the cook, any solid fat that you’ve removed from the goose should be melted down and combined with the rendered fat.  To store, pour through a fine sieve into a heat proof dish and decant into a container to keep in the fridge to use with your roast potatoes.

Cooking surfaces

BBQ Temperature

160C

Ingredients

For the Goose

  • A goose, 5kg will be good for 4 to 6 people
  • Maldon salt
  • 2 small onions
  • 2 small oranges or clementines

For the gravy

  • 2 carrots
  • 2 sticks of celery
  • Giblets and neck from the goose
  • 2 sprigs of fresh thyme
  • 2 fresh bay leaves
  • 1 tsp Maldon salt
  • ½ tsp fresh ground black pepper
  • 1 litre of chicken stock
  • 2 heaped tablespoons of plain flour
  • ½ glass madeira wine

Equipment

Method

For the goose

  1. Remove the giblets and any large lumps of goose fat from your bird.
  2. Peel 2 small onions and push them, the thyme and the 2 clementines into the cavity of the goose.
  3. Rub the skin with a little olive oil and a generous amount of Maldon salt.
  4. Pierce the skin of the goose all over with just the tip of a knife. This is to allow the fat to render out as it cooks.
  5. Set up your Big Green Egg to cook the goose at 180°C with an indirect setup (convEGGtor feet up with the stainless grid on top).
  6. Place your goose onto a roasting rack in a rectangular drip tray. This is important as we want to keep the goose out of the fat that will render.
  7. Cook your goose for about 2 hours. You’re aiming to get the meat to 62°C in the thickest part for a medium cook, 67°C for well done. I recommend you go for a medium cook.

For the gravy

  1. In a large pan sauté the onions, celery and giblets for a few minutes in 2 tbsp of goose fat.
  2. Add the plain flour and cook off for 2 minutes on a medium heat.
  3. Now add the stock and other ingredients with the exception of the madeira.
  4. Simmer together for 45 minutes. You should have a thick gravy, if it’s too thick add a little water.
  5. After the goose has cooked, add any cooking juices with the fat strained off to the gravy.
  6. Add the madeira.
  7. Strain through a sieve and serve.
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