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Mustard and Garlic Roast Goose

Mustard and Garlic Roast Goose

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  • 1 13-pound goose (thawed if frozen); neck, heart, gizzard, and wing tips reserved for stock
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried savory


  • 3 14-ounce cans low-salt chicken broth
  • 1 carrot, cut into 1-inch pieces
  • 3 1/2 tablespoons balsamic vinegar
  • 3 fresh Italian parsley sprigs
  • Reserved goose neck (cut into 3-inch pieces), heart, gizzard, and wing tips


  • 1/2 cup plus 2 tablespoons tawny Port
  • 1/3 cup all purpose flour

Recipe Preparation


  • Position oven rack in bottom third of oven and preheat to 425°F. Remove excess fat and skin from main body cavity and neck cavity. Pierce goose with sharp fork, especially where fat is thickest on legs and lower breast. Sprinkle cavities and skin with salt and pepper. Tie legs together to hold shape. Place goose, breast side down, on V-shaped rack set in roasting pan. Add enough water to pan to reach depth of 1/2 inch. Roast 40 minutes. Spoon off fat from surface of liquid in pan; reserve 1/4 cup fat.

  • Reduce oven temperature to 350°F. Using tongs as aid, turn goose onto 1 side. Roast 30 minutes. Turn goose onto second side. Roast 30 minutes.

  • Whisk mustard, lemon juice, garlic, salt, pepper, and savory in small bowl to blend. Turn goose breast side up. Brush goose with mustard-garlic mixture. Roast until meat thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced with fork, about 50 minutes. Transfer goose to platter; tent loosely with foil to keep warm. Reserve pan juices.

Meanwhile, prepare stock

  • Bring all ingredients to boil in large saucepan. Reduce heat to medium and simmer, uncovered, until reduced to 3 cups, occasionally skimming surface, about 1 hour. Strain stock into bowl; spoon off fat.


  • Spoon off fat from top of reserved juices in roasting pan. Add 1/2 cup Port to pan. Place roasting pan atop 2 burners and boil until mixture is reduced to 1 cup, whisking occasionally, about 5 minutes. Whisk flour and reserved 1/4 cup fat in medium saucepan over medium-low heat until roux is light brown, about 5 minutes. Gradually whisk in Port mixture and 2 1/2 cups degreased stock. Simmer until gravy thickens enough to coat spoon, whisking constantly, about 3 minutes. Stir in 2 tablespoons Port. Season with salt and pepper. Carve goose and serve with gravy.

Reviews Section

Rare beef with mustard Yorkshires

Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare 2 hrs for medium rare.

Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt – the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.

Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.


The timing below is for rare beef, so add an extra 5-10 minutes per kilo if you like medium.


Once the meat and potatoes are out of the tin, pour off the oil, leaving behind the juices. Put the tin on the hob, then heat and stir with a glug of red wine to remove the sediment from the pan (don’t add too much or the gravy will be murky). Pour in 450ml beef stock and simmer to boil off the alcohol from the wine. Re-skim to remove excess oil, then strain into a gravy boat to serve.

Best Wild Goose Recipes

You have found some of the best wild goose recipes.  Recipes so good they are featured on

Delicious roast goose with crispy skin, a tender goose crock pot recipe and much more. Offering many more homemade game bird recipes for you to choose from.

Holiday Goose Recipes that Deliver

Secret #1: Goose is stronger tasting than any wild duck (it's like roast beef texture), so I marinate the goose in buttermilk (or milk) for 24 hours in the refrigerator before cooking.

If you want to marinate the goose in a "flavored marinade," (like orange or savory, etc.) rinse all of the buttermilk from the bird and marinate your bird again.

You know that a turkey (domestic or wild) needs to be basted in fat to stay moist - but the goose is just the opposite. The rendered fat that accumulates on the bottom of a roasting pan needs to be discarded.

S ecret #2: PRICK JUST THE SKIN AND THE UNDERLYING FAT OF THE GOOSE with a fork or a needle do not prick the meat. If you can, pull out any pads of fat before cooking.

Secret #3: BOIL 1 cup of water and pour over the goose before seasoning it and placing it in the oven, and midway through baking, to melt the fat. It will crisp the skin and prevent the goose fat in the roaster to catch on fire.

This wild goose recipe is wonderful because you can prepare it before you go to work and it's ready when you come home.

1 goose, skinned and cut up
2 TBS butter
4 garlic cloves, peeled
1 onion, sliced
1-1/2 TBS homemade worcestershire sauce
2 cups chicken broth

In a heavy skillet, melt the butter over medium high and quickly brown each piece. Place the browned goose pieces into your crock pot and set it to high heat. Add the garlic cloves, onion, worcestershire sauce and broth.

Slow cook for 6-8 hours, or until the meat falls off the bone. Shred with a fork and mix with your favorite barbecue sauce. Thanks for using my recipes for goose these are great sandwiches, don't you think?

This goose recipe is easy to prepare and so delicious.

2 cups cooked goose meat, cut into small pieces
2 cups beef broth
1 small onion, sliced
1 celery rib, sliced
1 beef bouillon cube
1 cup fresh mushrooms, sliced
2 TBS butter
1-1/2 TBS flour
1 tsp homemade mustard
1 cup homemade sour cream
paprika, for garnish
cooked buttered rice or noodles

Saute mushrooms in 2 tablespoons of butter until tender. Meanwhile, place the goose meat in a saucepan with beef broth. Add the onion, celery and beef bouillon cube simmering until bouillon cube has dissolved and hot. Slowly whisk in the flour, stirring constantly until it thickens.

Add meat, mustard and sour cream. Heat until just below boiling point. Serve over hot buttered rice or noodles and add a dash of paprika.

The next goose recipe includes this delicious dish. If you like mushrooms, you will love this.


1 goose, quartered
2 cloves garlic, minced
1 large onion, sliced
1/2 cup butter (or bacon fat drippings)
2-1/2 cups fresh mushrooms, sliced
2 cups chicken broth
1 bay leaf
1 TBS white sugar
1/8 tsp thyme
kosher salt and freshly ground black pepper, to taste
cooked wild rice

In a large heavy skillet, melt the butter or bacon fat on medium-high heat. Add the goose, onion slices and minced garlic brown both sides of the bird. Reduce the heat and add the chicken broth and bay leaf. Simmer for 1-1/2 hours, covered.

It's time to add the mushrooms, sugar and thyme. Discard the bay leaf and season with salt and pepper to taste. Cover and simmer another 30 minutes. Serve with wild rice. I have more than just recipes for goose. Check out more of my favorites at the navigation bar to the left.

8-10 lb goose
1 cup celery, chopped
1 cup onion, chopped
2 TBS butter
4 cups apples, peeled and chopped finely
8 cups day old homemade white bread
2 TBS white sugar
2 tsp kosher salt, divided
2 eggs
1/2 cup apple juice
1/2 cups chicken broth

PREHEAT the oven to 350 degrees and spray a roasting pan with vegetable oil.

Wash the goose well and pat dry. Sprinkle the cavity with the 1 teaspoon of kosher salt and prick the skin generously set aside.

In a skillet over medium-high heat, add the butter and saute the celery and onion until tender. Pour into a large bowl.

Add the chopped apples, bread, white sugar and remaining teaspoon of kosher salt toss. In a bowl, whisk the eggs, apple juice and broth together and pour 1/4 cup at a time over the stuffing mixture. Toss well and lightly stuff the goose. Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer reads 185 degrees.

Let the bird rest for at least 20 minutes before carving remove the stuffing and cover to keep warm.

Start a new tradition for the holidays. This particular goose recipe requires 4 hours of marinating before roasting and so worth it.

2 cups water
2/3 cup homemade soy sauce
1 celery stalk, finely chopped
1 small onion, finely chopped
1 apple, quartered
1 TBS white sugar

In a saucepan, combine the ingredients and bring to a boil. Reduce heat and cook uncovered until the celery is tender stirring frequently. Cool to room temperature. Place your goose in a large resealable bag and pour the cooled marinade over the bird turn to evenly coat. Refrigerate for 4 hours, turning every hour.

1 tsp kosher salt
1 tsp freshly ground black pepper
2 TBS canola oil
2 tsp cinnamon
1 tsp garlic powder
1/4 cup cider vinegar
2 cups water
1-1/2 TBS homemade soy sauce
1/3 cup honey
2 tsp cornstarch
2 TBS cold water

Bring the goose out of the refrigerator and discard the marinade. PREHEAT the oven to 325 degrees and spray a shallow roasting pan with vegetable oil.

Rub the outside of the goose with the canola oil. In a small bowl mix the cinnamon and garlic powder together rub over the entire bird. Bake, uncovered for 30 minutes.

Meanwhile in a saucepan, combine the 2 cups of water with the cider vinegar, 1 tablespoon of soy sauce and honey. Bring to a rapid boil and simmer until it is reduced in half.

Bring the turkey out of the oven after 30 minutes and brush the entire goose with the honey mixture lightly sprinkle with salt. Place back in the oven and cook another 30 minutes.

Now cover the goose with foil and cook until done (1-1/2 to 2 hours) or when a thermometer reads 180 degrees.

When cooked, bring out of the oven and let it rest, covered for 20 minutes. DO NOT prick the skin when it is resting or you will loose all of your juice.

For the gravy, strain the pan juices and discard any fat. Mix the cornstarch with the water in a small saucepan and whisk until smooth. Now add the pan juices and bring to a boil, cooking for 2 minutes or so. Carve your goose and serve with the gravy.

Served with cranberries and rosemary on the platter.

Here is another one of my goose recipes that is so tasty. Instead of blackberry jelly, you may also use raspberry or any other fruit flavor you wish.

1 goose, cleaned and prepped for roasting
carrots, celery and 1 onion, sliced
1-1/2 cups homemade blackberry jelly
1/2 cup brandy

PREHEAT oven to 325 degrees. Lightly spray a roasting pan with vegetable oil.

Lay carrots, celery and onion slices on the bottom of the roasting pan. Pierce skin ONLY. Mix the fruit jelly with the brandy and baste the goose with this mixture every 15 minutes. Roast for two hours, or until internal temperature reaches 180 degrees. Serve with wild rice.

This goose recipe is easy to prepare. Just put it together in the morning and when you get home from work - dinner is ready.

2 or 3 goose breasts, cut into strips
1 onion, sliced

Spray the slow cooker crock well with vegetable spray. Place the goose strips in the bottom of the slow cooker and cover with the onion slices. Mix the remaining ingredients together and pour over all.
High - will take 4 to 5 hours to cook
Low - will take 8 to 10 hours to cook

You may add 1 tablespoon of flour to the drippings and make gravy after the goose is cooked.

Goose-fat potatoes with garlic and rosemary

I served these potatoes and the accompanying chicken, crisp and golden, with a salad of lettuce and watercress. The leaves needed no dressing. We tossed them in the warm, seasoned fat on our plates. Serves 3.

large potatoes 4
garlic 6 cloves
rosemary sprigs 2
goose fat 6 tbsp
chicken thighs 6 large

Peel the potatoes, cut each into 4-6 pieces then bring to the boil in a pan of deep, salted water and simmer for 10 minutes. Drain and cool under running water, then leave to cool. (This will help achieve a crisp crust later.) Set the oven at 200C/gas mark 6. Peel the garlic. Strip most of the rosemary needles from their stalks and roughly chop them.

In a large, shallow casserole or roasting tin, warm the goose fat over a medium heat, then add the chicken thighs, let them brown then remove and reserve. Add the cooled potatoes to the pan, then turn them in the warm fat, adding the rosemary needles and reserved stems. Bake for 20 minutes, then add the browned chicken, tucking it among the potatoes. Add the garlic cloves and a seasoning of salt. Shuffle the contents of the pan around until all is glossy with fat, then roast for an hour or until the wings and potatoes are golden.

Serve, with extra sea salt and a crisp, green lettuce and watercress salad, void of any dressing.

Best Standing Rib Roast Recipe


  • 5-6 pounds standing rib roast
  • 2 1/2 tablespoons whole grain mustard
  • 1 tablespoon bacon grease
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic minced
  • Salt and cracked black pepper




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27 comments on &ldquoStanding Rib Roast&rdquo

So I found this because I wanted to try using bacon grease in place of saffron oil in a recipe that has become my go-to for standing rib roast by Chef A. Brown. So I’ve combined/fused some of your ideas with his, mainly the aforementioned bacon fat as well as the garlic and mustard. BUT I still stick with his method of starting with a COLD oven, cooking at 250 F. first, then removing from the oven to COOL before going on to brown/char the outside in a 500 F oven. From my experience this slower method of cooking gives your roast a more tender texture, something about long and slow just seems to work better for me. If you haven’t tried it I highly recommend giving it a whirl, and also if you’ve not tried a Yorkshire pudding (which is what you make from the drippings while the roast is cooling before that final step) it really is amazing, and far simpler than I’d ever imagined.
But I do thank you for your work, it helped me to add a nice touch which has taken my rib roast to another level ?)

This was my first try at a Standing Rib Roast and it was delicious. Definitely a holiday tradition in my house from now on!
Had some folks for dinner who’ve had this before and they raved about the bacon grease marinade. Thanks for the recipe.


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 ½ pounds (1.44 kg) boneless pork loin
  • 1/4 cup (60 ml) dry white wine
  • 1/2 cup (125 ml) chicken broth
  • 1 teaspoon dired dill
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup (80 ml) heavy (double) cream
  • 4 shallots, washed, peeled, and halved
  • 2 tablespoons Dijon mustard


Step 1

Melt butter in olive oil in an electric instant pot turned to the sauté mode. Add pork loin and brown on all sides, turning occasionally (for about 6 minutes). Using tongs, transfer to a large plate.

Step 2

Add shallots to pressure cooker. Cook, stirring occasionally, until lightly browned (for about 5 minutes). Pour in dry white wine, scraping up any browned bits in the pot as it comes to simmer.

Step 3

Pour in chicken broth. Stir in mustard, dill and black pepper. Place browned meat with accumulated juices in the sauce.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 22 minutes.

Step 5

Open pressure cooker, using Quick Release method. Using tongs, transfer cooked pork loin to a cutting board. Cool for 5 minutes. Place the lid loosely on the cooker to keep sauce warm. Slice the meat.

Step 6

Stir in heavy cream into the sauce in the pressure cooker. Cook, stirring, over low heat for a further 30 seconds. Turn off the pressure cooker. Pour sauce over the cooked pork loin. Serve warm.

How to prepare a whole duck for roasting

Step-by-step photos and instructions start here (the complete recipe without photos is at the bottom of this post). I recommend that you read and look through these photos and then scroll down to the recipe box itself for more condensed version of the recipe (without photos).

If using frozen duck, make sure it’s completely defrosted (defrosted in the refrigerator for a couple of days). Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels:

Set the duck on the working surface. Score the duck’s skin on the breast side in a diamond pattern, making sure you only cut the skin, without reaching the meat. The 2 deep cuts to the right of the photos is the example of how NOT TO SCORE, but it’s still OK, as I did not cut through the meat but did reach the meat in those 2 cuts on the right:

The duck breast should be scored in a diamond pattern:

This is what the duck should look like, breast side up, scored (see 2 deep scores on the right – try not to do that but it’s OK as long as you don’t cut into the meat itself):

Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body).

Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over.

Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating – you will discard them after cooking).

The duck will have flapping skin on both ends – fold that skin inwards, to hold the garlic and lemon inside.

Tie the duck legs with butcher’s twine or butcher’s string (or, in my case, I just used folded aluminum foil to tie up the duck legs, because I forgot to get butcher’s twine):

Place the bird breast side up on a large roasting pan with a rack (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).

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Roast goose and celeriac puree

goose 1, 4-5 kg

salt and pepper

vegetable oil 1 tsp

carrots 2 chopped

onions 2 chopped

bay leaves 2

small bunch thyme 1

red wine 500ml

chicken stock 1 litre

salsify 8 pieces

squeeze of lemon

salt and pepper

Preheat the oven to 190C/gas mark 5. Trim any excess fat from the goose. Season inside and out. Put the bird in a large roasting tray and roast in the oven for about 3 hours, basting regularly.

Meanwhile make the jus. Warm the vegetable oil in a pan over a high heat. Add the carrots and cook until tender and caramelised, add the onions, cook until soft and add the herbs. Pour in the wine and reduce to a third, add the chicken stock and reduce again to half, set aside for later.

Peel the salsify and cut into bite-sized pieces, place in a bowl of cold water with a squeeze of lemon to stop them browning. Place the salsify in a pan of cold water, bring to the boil and blanch for a few minutes, drain. Add to the roasting pan with the goose for the last 15 minutes of cooking.

When the goose is cooked, remove from the oven, place on a large plate with the salsify and rest for 10 minutes. Remove the fat from the roasting tray, save to roast your potatoes another day. Place the roasting tray on a high heat add the jus, first sieving through a fine sieve.

Stir well and simmer until all the juices are incorporated, and check the seasoning.

Chinese Roast Goose Recipe

A couple months ago I was given 3 frozen geese by the local food bank to try and come up with recipes on how to cook them. The geese were donated by a grocery store, but no one wanted to take them because very few people (myself included) know how to cook a goose. I began putting the word out on twitter and emailing friends, and it was my Chinese auntie’s recipe that ended up being the most cost effective and easiest to make.

I was really surprised at how cheap the goose was. It’s price tag put it at only $1 a pound! This nine pound goose was only $9, and fed us for several meals. It also made more than a pint of rendered goose fat, which I think made me more excited than the goose itself!

Geese are very fatty, but that’s a good thing. Goose fat is the healthiest animal fat after fish. It’s much healthier than lard and makes some crazy good roasted potatoes. I plan to try some in a pie crust next to make a savory pot pie.

I’ll do a separate post sometime on rendering fat, but basically it’s just simmering fat in water to melt it until all the water evaporates and you’re left with beautiful golden oil. Once it cools it looks a little like Crisco or lard, and it tastes oh so good.

I also used the neck and giblets to make an easy gravy. It’s great poured over the goose meat, and I had over a pint of gravy so had lots leftover for mashed potatoes over the next couple of weeks.

If you don’t have the Chinese ingredients that are staples in my kitchen, you can substitute a white wine for the Shaoxing wine and a cheap balsamic vinegar for the Chinese black vinegar. If you have an Asian grocery store near you, I highly recommend getting the Chinese ingredients, they’re really good AND far cheaper than their American substitutions if bought in an ethnic store.

The recipe looks long, but includes the gravy. Don’t be intimidated! Next week I’ll give you an easy Vietnamese soup recipe for the leftover meat.

Watch the video: Μαγειρεύοντας στήθος πάπιας με τον σεφ του Hilton (May 2022).


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