Sweet Roast Goose with Cumberland Sauce
Servings: 5
Calories: 1396kcal
Brined, brandy-glazed roast goose with a tangy orange Cumberland sauce. A rich, glossy Christmas centerpiece with juicy dark meat.
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Equipment
Ingredients
Goose Brine & Stuffing:
Basting Syrup:
- 3/4 cup light corn syrup
- 3/4 cup cane syrup
- 3/4 cup melted butter
- 1/2 cup light brown sugar
- 4 tablespoons brandy
Cumberland Sauce:
- 1 cup low-sodium beef broth
- 1 cup madeira or sherry
- 3/4 cup red wine vinegar
- 1/2 cup fresh orange juice , about 2 large oranges
- 3 shallots , peeled and finely minced
- 1/4 cup red currant jam
- 1 teaspoon coarse kosher salt
- 1 tablespoon sugar
- zest of one orange
- 2 tablespoons cornstarch
Instructions
Brine:
- In a large stock pot, stir together 16 cups of water with the 1/2 cup coarse kosher salt. Bring to a low boil until the salt has dissolved. REmove from the heat and allow it to cool. Add cold water to cover the 8-10 pound goose, stir in salt and refrigerate overnight (12-24 hours).
- Remove the goose from the brine and rinse quickly with cold water. Using kitchen shears, remove any excess skin flaps or noticeable fat pockets. Pierce the skin liberally with a fork.
Basting Syrup:
- In a medium mixing bowl, whisk together the 3/4 cup light corn syrup , <wprm-ingredient uid="26" removed="0">3/4 cup cane syrup, 3/4 cup melted butter, 1/2 cup light brown sugar, and 4 tablespoons brandy. Set aside.
Cook the Goose:
- Preheat the oven to 450°F.
- Remove the inner cavity bag from the goose and place the goose into the stock pot. Add enough cold water to cover the goose and refrigerate overnight (12-24 hours).
- Rub the inside cavity with the halved 1 lemon and then stuff with the chopped 1 apple, 1 small potato, 1 orange and 1/4 cup chopped celery. Truss the goose, just like a turkey, to secure the wings to the body and tie legs together to close off the cavity. Place it on a large roasting pan with the breast side down.
- Generously slather both side of the goose with basting syrup using a silicone basting brush.
- Place the goose in the oven. Reduce oven temperature to 325°F. Cook for 20-25 minutes per pound. Midway through cooking, flip the goose over to be breast side up. Baste the goose every half hour with the basting syrup.
- When internal temperature reaches 165° in the thigh degrees in both the thigh.
Cumberland Sauce:
- In a medium saucepan over medium heat, stir together the 1 cup low-sodium beef broth , 1 cup madeira or sherry , 3/4 cup red wine vinegar , 1/2 cup fresh orange juice , minced 3 shallots, 1/4 cup red currant jam , 1 teaspoon coarse kosher salt , 1 tablespoon sugar and zest of one orange .
- Bring to a low simmer over medium-low heat, stirring occasionally until the sauce reduces by about 2/3. Remove from the heat.
- Ladle out about 1/3 cup of the sauce, whisk with the 2 tablespoons cornstarch and then whisk back into the saucepan. The sauce will thicken, become glossy and coat the back of a spoon.
Serving:
- Allow to rest for 20 minutes before carving. The vegetable stuffing can be served with the goose or discarded.
- Carve the goose (just like a turkey) and drizzle with warm Cumberland sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
Cane syrup is my new favorite sweetener. Look for it near honey or agave nectar. It comes in a jar.
Nutrition
Calories: 1396kcal | Carbohydrates: 111g | Protein: 31g | Fat: 88g | Saturated Fat: 38g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 853mg | Potassium: 626mg | Fiber: 1g | Sugar: 102g | Vitamin A: 1214IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 10mg
