• 6servings
  • 165minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups water, divided

  2. 2/3 cup plus 1 tablespoon soy sauce, divided

  3. 1/4 cup chopped celery

  4. 1/4 cup dried minced onion

  5. 1 tablespoon sugar

  6. 1 domestic goose (10 to 12 pounds)

  7. Salt and pepper to taste

  8. 2 teaspoons ground cinnamon

  9. 1 teaspoon garlic powder

  10. 1 teaspoon aniseed

  11. 1/4 cup cider vinegar

  12. 1/4 cup honey

  13. 2 teaspoons cornstarch

  14. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Spiced Roast Goose Recipe photo by Taste of Home In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool.

  2. Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.

  3. Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes.

  4. Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half.

  5. Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving.

  6. For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Yield: 6-8 servings.


Send feedback