Roast Stuffed Goose

Author: Canadian Living

This traditional roast goose with its richly flavoured dark meat is enhanced by the Chinese technique of searing the skin with boiling water and refrigerating the bird overnight to air-dry and ensure a glassy crisp skin.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2008


  • 1 goose with neck and giblets
  • Caramelized Onion and Apple Stuffing Recipe
  • 1/4 teaspoon salt and pepper
  • 1/2 cup dry white wine
  • 1 tablespoon white wine vinegar
  • 2 tablespoons brandy
  • 2 tablespoons dry white wine
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups Goose Stock Recipe beef stock or chicken stock
Liver (optional):
  • 2 tablespoons butter
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon brandy


Remove neck and giblets from goose cavity; cut off wing tips. Set liver aside. Rinse and pat goose dry; place, breast side down, in sink. Bring 16 cups (4 L) water to boil; slowly pour about 5 cups (1.25 L) over goose. Turn goose over; pour remaining boiling water over skin. Drain and pat dry. Place on rack and refrigerate, uncovered, overnight.

Liver (if using): In small skillet, melt butter over medium heat; fry liver, salt and pepper just until no longer pink, about 2 minutes. Stir in brandy. Mix into stuffing.

Pat neck and body cavities dry. Pack with stuffing; skewer or sew closed. Tie wings to body; tie legs together. Prick skin all over with tip of sharp knife, without touching meat underneath. Sprinkle with salt and pepper.

Place goose on rack in roasting pan; roast in 375°F (190°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 20 minutes. Pour off fat.

Mix wine with vinegar; brush over goose. Roast, basting often, for 1-1/2 hours or until thermometer inserted in thickest part of thigh registers 180°F (82°C). Turn off oven. Transfer goose to platter; let stand, uncovered, in oven with door ajar for 10 minutes.

Skim off all but 2 tbsp (25 mL) of the fat from pan juices. Place pan over medium-high heat; whisk in brandy, scraping up any brown bits. Sprinkle with flour; cook, whisking, for 2 minutes. Gradually whisk in stock; simmer until thickened, about 8 minutes. Strain into warmed gravy boat. Serve with goose and stuffing.

Nutritional facts excluding skin : about

  • Sodium 646 mg
  • Protein 53 g
  • Calories 629.0
  • Total fat 31 g
  • Cholesterol 171 mg
  • Saturated fat 12 g
  • Total carbohydrate 31 g


  • Iron 47.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Stuffed Goose