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Steam roasted goose



  • 4.5 kilograms young goose (reserve neck and giblets)
  • 1/4 cup (60 milliliters) olive oil
  • 1 tablespoon (15 milliliters) salt
  • 1 tablespoon (15 milliliters) pepper
  • 6-7 cups (1.5 liters) apple cider
  • 2-3 cups (500 milliliters) dry white wine
  • 5 sprigs fresh sage, leaves
  • 5 sprigs of fresh thyme
  • 5 cloves garlic, crushed
  • 2 Granny smith apples, cored and sliced
  • 6 cloves
  • 1 cinnamon stick
  • 2 yellow onions, peeled and sliced
  • 1 lemon, sliced


  • Apple-White Wine Gravy (recipe follows)
  • Watercress
  • 2 Granny smith apples, julienned, to garnish

Apple-white wine gravy:

  • Reserved pan juices from Steam Roasted Goose
  • 2 tablespoons (30 milliliters) goose fat, rendered, reserved from Steam Roasted Goose
  • 2 tablespoons (30 milliliters) all-purpose flour
  • 1 quart (~1 liter) of Goose Stock (recipe follows)
  • Salt and pepper

Goose stock:

  • Goose giblets, neck and wing tips, reserved from Steam Roasted Goose
  • 2 tablespoons (30 milliliters) olive oil
  • Salt and pepper
  • 2 tablespoons (30 milliliters) goose fat, rendered, reserved from Steam Roasted Goose
  • 2 yellow onions
  • 2 carrots, large, peeled
  • 4 cloves garlic
  • 3 stalks celery
  • 2 bay leaves
  • 1 tablespoon (15 milliliters) black peppercorns
  • ~3 liters of chicken stock
  • 1 cup (240 milliliters) dry white wine


Steam roasted goose:

  1. Heat an oven to 325 F (160 C).
  2. Pat goose dry, trim away excess fat and reserve. Trim and remove wing tips. Reserve wing tips, neck, and giblets for Goose Stock (see recipe).
  3. In a medium pan over low heat, place the reserved trimmed fatty skin and cook, stirring occasionally, for about thirty minutes. Once all of the fat has rendered out of the skin, strain, reserve the liquid fat, and discard the solids. NOTE: save the rendered fat for use in other applications such as the Apple-White Wine Gravy and the Crispy Tarragon Potatoes.
  4. Prick the goose all over piercing the skin but not the flesh, and rub with olive oil.  Season entire bird with salt and pepper, including the inside of the cavity.
  5. Truss the legs together.
  6. In an oval roasting pan, add apple cider, wine, sage, thyme, garlic, apples, lemon, onions, clove, cinnamon and garlic. Position a rack over top of the mixture.
  7. Place the dressed bird onto the rack. Cover with lid and place in the oven. Cook one and a half to two hours, or until a meat thermometer registers and internal temperature of 170 F (78 C).
  8. Remove goose from the oven and place on a rack, loosely tent with aluminum foil and rest for thirty minutes.
  9. Strain the pan juices and reserve for the Apple-White Wine Gravy, discarding the solids. Skim the fat from the surface of the pan juices and reserve for another application such as Apple-White Wine Gravy or Crispy Tarragon Potatoes.
  10. After resting, carve the roasted goose and transfer to a serving dish. Serve with Apple White-Wine Gravy on side and garnish with watercress and apples.

Apple-white gravy:

  1. In a saucepan over high heat, reduce the pan juices for fifteen minutes.
  2. Heat the goose fat in a saucepan over medium heat and create a roux by stirring flour into the fat and cooking for two to three minutes, stirring constantly.   
  3. Add the Goose Stock to the roux slowly, whisking constantly, and simmer until thickened.
  4. Add the reduced pan juices and continue whisking to incorporate.
  5. Simmer for eight to ten minutes, season with salt and pepper.

Goose stock:

  1. Preheat oven to 450 F (230 C).
  2. Toss goose neck, giblets, and wing tips in olive oil. Season with salt and pepper.
  3. Place on roasting pan, and place in hot oven.
  4. Roast for twelve minutes.
  5. Heat the goose fat in a stock pot over medium heat, roughly chop and add onion, celery, carrot, and garlic, and sauté for one to two minutes until starting to soften.
  6. Add bay, pepper, chicken stock, and white wine, and bring to a simmer. 
  7. Transfer the roasted goose neck, giblets and wing tips to the simmering stock.
  8. Simmer for two hours or until reduced in volume by one third.
  9. Strain and reserve the stock, discarding the solids.  Use the stock to prepare Apple-White Wine Gravy (see recipe), Crispy Tarragon Potatoes (see recipe), Sage and Apple Stuffing (see recipe), or other applications.   

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