Orange and Thyme Roasted Goose

Serves 8 to 10
Time 27 hrs 35 min

If you find yourself short on time, simply season the goose just before roasting instead of the night before.

Special Diets:

Dairy FreeDairy Free

Ingredients

    1(8- to 9-pound) whole goose, trimmed of excess fat
    1 teaspoonfine sea salt
    Zest and juice from 1 large orange, skins reserved
    8sprigs thyme plus 1 tablespoon finely chopped thyme leaves
    1/3 cuporange marmalade
    1 teaspoonground cardamom
    5 largeyellow potatoes (about 3 3/4 pounds), cut into large chunks
    1 poundlarge shallots, peeled and halved
    1 cupdry white wine
    1/2 cupprepared whole berry cranberry sauce
    2bay leaves
    2 teaspoonsall-purpose flour
    1/2 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Remove and discard neck and giblets from the cavity of the goose, then thoroughly rinse inside and out with cool, running water.


Pat dry with paper towels and transfer goose to a roasting pan.


Prick goose skin all over with a paring knife then generously season inside and out with salt and pepper.


Tuck in legs or tie them together with kitchen twine. Cover and chill overnight.


Set goose aside on the counter at room temperature about 1 hour before you'd like to begin roasting it.


Meanwhile, preheat oven to 375°F.


Transfer zest and juice to a small bowl, then tuck squeezed orange skins and thyme sprigs into cavity of goose; set aside.


Add orange marmalade, chopped thyme and cardamom to bowl with orange zest and juice and stir to combine.


Baste goose all over with half of the orange mixture.


Transfer to the oven and roast until deep golden brown, 35 to 40 minutes.


Carefully remove roasting pan from oven and transfer accumulated fat in the pan to a heatproof bowl; set aside.


Loosely tent goose with foil and roast for 1 hour more, removing any excess fat in pan and basting goose with remaining orange mixture halfway through.


Put potatoes, shallots, 2 tablespoons of the reserved goose fat, salt and pepper into a large bowl and toss to combine. (Discard remaining fat or save for another use.)


Arrange potatoes and shallots around goose and continue to roast, tossing potatoes and shallots and basting goose every 30 minutes, until a thermometer inserted in the thickest part of the thigh registers about 170°F, about 1-2 hours more.


Stir potatoes and shallots, uncover goose and continue roasting until skin is crisp and thermometer reads 175°F to 180°F, 10 to 15 minutes more.


Carefully transfer goose, potatoes and shallots to a large serving platter and set aside.


Skim off and discard any fat from the pan juices then transfer to a large skillet; bring to a boil over medium-high heat.


Whisk in wine and cranberry sauce then add bay leaves and boil gently until reduced and just thickened, 3 to 4 minutes.


Whisk in flour and cook 1 to 2 minutes more.


Remove sauce from heat and transfer to a small bowl or gravy boat.


Carve goose and serve hot with potatoes, shallots and cranberry-white wine sauce on the side.

Nutritional Info

Serving Size

Calories

880

Total Fat

45g

Saturated Fat

14g

Cholesterol

185mg

Sodium

430mg

Total Carbohydrate

59g

Dietary Fiber

5g

Total Sugars

16g

Protein

57g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.