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Gordon Ramsay Roast Goose Recipe

Gordon Ramsay Roast Goose
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Gordon Ramsay Roast Goose is a whole roasted goose prepared with aromatic herbs, citrus, and a rich basting sauce. Unlike other poultry, goose has a higher fat content, which results in incredibly juicy and flavorful meat when roasted properly. By rendering the fat slowly and infusing it with fragrant ingredients, this recipe delivers a crisp-skinned, tender, and perfectly seasoned dish.

Ingredients

Scale

For the Goose:

  • 1 whole goose (10–12 lbs)
  • 2 tablespoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional, for extra flavor)
  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 head of garlic, halved
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh sage

For the Basting Sauce:

  • ¼ cup (60ml) goose fat (rendered from the bird)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard

For the Roasting Vegetables (Optional):

  • 2 carrots, chopped
  • 1 onion, quartered
  • 2 celery stalks, chopped

Instructions

Prepare the Goose:

  1. Preheat the oven – Set to 350°F (180°C).
  2. Prepare the bird – Remove excess fat and pat the goose dry with paper towels.
  3. Score the skin – Using a sharp knife, gently score the skin in a crisscross pattern without cutting into the meat. This helps render the fat and crisp the skin.
  4. Season generously – Rub the goose all over with sea salt, black pepper, and smoked paprika.

Stuff and Roast the Goose:

  1. Stuff the cavity – Fill the goose with quartered oranges, lemons, halved garlic, and fresh herbs. This infuses the meat with extra flavor.
  2. Place on a rack – Set the goose breast-side up on a roasting rack over a baking tray to allow the fat to drip down. Add the roasting vegetables underneath if using.
  3. Roast the goose – Cook for about 2 ½ to 3 hours, basting every 30 minutes with its own fat to keep the meat moist.
  4. Drain excess fat – Carefully remove some of the melted fat from the tray every hour and save it for later use.

Prepare the Basting Sauce:

  1. Mix the ingredients – In a bowl, combine honey, soy sauce, balsamic vinegar, Dijon mustard, and a bit of the rendered goose fat.
  2. Glaze the goose – In the last 30 minutes of roasting, brush the basting sauce over the goose to create a glossy, caramelized finish.

Rest and Serve:

  1. Check for doneness – The internal temperature should reach 165°F (75°C) at the thickest part.
  2. Let the goose rest – Remove from the oven and let it rest for 20 minutes before carving to allow the juices to redistribute.
  3. Carve and serve – Slice the goose and serve with roasted vegetables and crispy goose-fat potatoes.

Find it online: https://gordonramsayeats.com/gordon-ramsay-roast-goose/