Crispy Stuffed Roast Goose

    Crispy Stuffed Roast Goose


    24 people made this

    Fresh goose stuffed with wild rice and shiitake mushrooms. The secret to keeping it crispy is to allow the skin to fully dry for at least 24 hours before roasting.

    Serves: 12 

    • 1 (5kg) goose
    • 250g wild rice
    • 5 cups cold water
    • 1 tablespoon butter
    • 1 onion, diced
    • 380g shiitake mushrooms, sliced
    • 1 egg
    • salt and freshly ground black pepper, to taste
    • 1/2 cup dry sherry
    • 2 cups giblet stock

    Preparation:1hour  ›  Cook:3hours30min  ›  Extra time:1day drying  ›  Ready in:1day4hours30min 

    1. Carefully prick the goose on all sides with a cocktail stick, taking care to avoid piercing the flesh. Fill a saucepan large enough to hold the goose 2/3 full of water and bring to the boil.
    2. Submerge bird neck side down for 1 minute until goose bumps arise on the goose. Turn goose to tail side down and repeat the process. Remove goose from the saucepan and drain.
    3. Place goose breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
    4. Cook the rice the night before roasting the goose. Place the rice in a saucepan with water and bring to the boil. Reduce heat to low, cover and simmer 45 minutes. Refrigerate overnight.
    5. Preheat oven to 180 degrees C.
    6. Melt the butter in a frying pan over medium heat and cook the onion until softened. Mix in cooked rice, mushrooms and egg. Season mixture with salt and pepper.
    7. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the rice and mushroom mixture. Seal cavities with kitchen string and place the goose breast side down on a rack in a roasting pan.
    8. Roast bird in preheated oven for 1 1/2 hours. Do not open the oven door. Remove bird from the oven and use a baster to remove the fat that has accumulated in the bottom of the tin.
    9. Turn bird on its back in the roasting pan then continue roasting 1 hour or until the internal temperature when tested with a meat thermometer has reached a minimum of 80 degrees C.
    10. Increase the oven temperature to 200 degrees C. Remove goose from the oven and transfer to a larger roasting pan. Set the original pan aside for the gravy. Return to the oven for 15 minutes to further crisp and brown the bird.
    11. Take out the goose and let it sit uncovered for 30 minutes before removing stuffing.
    12. To make gravy, place the original roasting pan over 2 burners. Mix in dry sherry and scrape the pan with a wooden spoon. Combine these drippings with giblet stock to make gravy for the goose and stuffing.

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    Reviews (5)


    I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compared to what I have had before). I suggest people who try to cook goose for the first time should realise that a goose of same weight of a turkey would give less meat. It is harder to carve than a turkey too. I served 10 people with this goose, and each person barely got 2 pieces of meat. I took the left over home and picked out the rest of meat and cooked a soup. The next day my family of 4 had a soup noodle with goose meat -- chinese style. - 21 Jul 2008


    goose will definately be a regular dish on my table with this recipe! DELICIOUS!! - 21 Jul 2008


    I threw a dinner party for 12 last night and this recipe was the main. I have never made goose before, but this recipe turned out beautifully. It was very involved and time consuming, but the end result was well worth it. In short, this was delicious. - 21 Jul 2008

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