Roast Goose - Russian Style

Roast Goose (Жареный гусь) is more than a fancy dinner, it's a holiday tradition enjoyed in Russia dating back to pre-revolutionary times. This goose recipe is made in a classic Russian style stuffed with a classic Apple Kvashenaya Kapusta (Russian Sauerkraut) stuffing, rubbed in Garlic Pepper, with an Apple Goose Gravy to serve. Make this Christmas dinner or New Years extra special with a roasted Goose!

Commonly eaten in China, Germany, Poland, Scandinavia and even Canada. Living in Australia, this was hard to find, but luckily my local butcher found a 4kg (9 pound) Goose which easily feeds 6-8 people. Turkey has replaced Goose in the USA for holiday meals. And by the way, Goose is red meat like beef, not white meat like Turkey for a surprising twist.

Why You'll Love This Recipe

• Authentic Russian Flavor - tangy cabbage, sweet apples and goose fat create a uniquely Russian flavor
• Red Meat - rich, dark meat that is mild to moderately gamey in flavor, similar to duck but milder, breast can be cooked to medium-rare
• Goose Gravy - make a classic gravy using the Goose Neck and Wing Tips, waste nothing!
• Customizable Ideas - change up the stuffing with easy ideas to personalize to your tastes

Ingredients

Goose and Dry Brine

• 9 pound (4kg) Whole Goose
• 3 tablespoons Kosher Salt

Goose Rub

• 4 cloves Garlic minced
• 1 teaspoon Ground Black Pepper

Apple Kapusta Stuffing

• 4 Granny Smith Apples or Antonovka Apples
• 2½ cups Kvashenaya Kapusta (Russian Sauerkraut) drained and squeezed dry
• 1 large Onion diced
• 1 teaspoon Caraway Seeds
• 2 tablespoons Butter

For Roasting Goose

• 1 cup Water or Stock
• 8 quartered Potatoes in Roasting Pan Optional: 2 Apples and 1 Onion
• Dill or Parsley for garnish

Goose Gravy

• Goose Neck, Giblets and Wing Tips
• 1 Onion, Carrot and Celery Stalk
• 3 tablespoons Flour
• ½ cup Cloudy Apple Juice (Apple Cider) or unsweetened Rye Bread Kvass

How to Make Roast Goose

1. Prepare Goose Day Before - Cut off Wing Tips and cut Goose Neck (as close to body) if attached. Cut excess skin near the neck, leaving enough to cover hole. Pat goose dry with paper towels inside cavity and out.
2. Dry Brine for Crispy Skin - rub inside, outside and under skin of Goose with 2-3 tablespoons of Kosher Salt (about 1 teaspoon per pound/ 500 gram bird). Gently loosen skin with fingers under breast and thigh. Place on a wire rack over baking sheet in fridge, uncovered for 12-24 hours. Skip if goose is pre-brined. Do not wet brine Goose as fat floats and the salt doesn't penetrate well.
3. Second Rub (Morning of Roasting) - remove Goose from the fridge 2 hours before roasting to bring to room temperature. Using a metal skewer or trussing needle, prick the goose skin all over (without piercing the meat) to help fat render. Mix together 4 cloves of minced garlic with 1 teaspoon of ground Black Pepper. Rub all over and under the skin allowing flavor to marinate.
4. Prepare Stuffing - heat 2 tablespoon of butter in a frying pan over medium heat. Sauté diced onion until caramelized (about 7 minutes).
   In a large bowl, mix together drained Kvashenaya Kapusta (Russian Sauerkraut) diced raw Apples, sautéed Onions, Caraway Seeds and a pinch of Salt and Pepper.
5. Stuff the Goose - preheat oven to 400°F (200°C) fan forced. Loosely stuff the cavity with Apple-Cabbage mixture, about ⅔ full. Do not pack tightly to allow steam. Tie the legs together with kitchen twine.
6. Roast the Goose - place Goose breast side down on a rack in a large roasting pan. Add 1 cup of water or stock to bottom of pan, add extra apple pieces, onion and potatoes. Roast Goose at 400°F (200°C) fan forced for 30 minutes to kick start the fat rendering and skin crisp.
   Using tongs or smoker mitts, carefully flip bird breast side up. Reduce temperature to 325°F (165°C). Continue to roast, checking temperature at 1 hour 45 minutes from the flip time. Baste with rendered Goose Fat every 30 minutes. If skin browns too quickly, cover loosely with foil.
7. Internal Temperatures - check using a meat thermometer. Breast should be 130-135 °F (54-57°C) for medium rare to medium, juicy and pink just like red meat (the star of the Goose). Thickest part of the Leg and Thigh 165-175°F (74-79°C) to melt connective tissue. If wanting Medium-Rare Goose Breast, cut and remove breast portions early and keep warm. Place bird back into oven until Leg and Thigh reaches temperature. To serve Goose whole, wait for internal temp of Leg/Thigh is reached. The breast will be overcooked and closer to medium-well done.
8. Make Gravy Stock Part 1 - while Goose is cooking, place Goose Neck (cut if half), Giblets and Wing Tips into a saucepan. Add 1 onion, 1 celery stalk, 1 carrot and 3 cups of water. Bring to boil then simmer for 60 minutes. Strain and set aside - discarding solids.
9. Rest - remove Goose onto a cutting board and cover with foil. Rest for
   20-30 minutes. Carryover cooking with bring internal temperature up to 140°C (60°C).
10. Save the Goose Fat - Optional: pour all the liquids from the roasting pan into heatproof bowl or fat separator. Let sit for 10 minutes until fat rises to the top. Skim off the clear goose fat and save in a jar - great for roasting potatoes! Remaining liquid can be used for gravy.
11. Make Gravy Part 2 - warm 3 tablespoons of saved Goose Fat into a medium saucepan or roasting pan. Slowly whisk in 3 tablespoons of flour, stirring constantly for 3-5 minutes until roux is a light golden color. Pour in ½ cup of Cloudy Apple Juice or Unsweetened Kvass, stirring for about 2 minutes. Gradually whisk in the Goose Stock (start with 1½ cups), whisking until lump free. Simmer for 5 minutes until thickens. Season with Salt and Black Pepper.
12. Carve and Serve - start by removing the Legs first, then slice the Goose Breast against the grain into ½ inch slices. Spoon stuffing onto a platter, garnish with fresh Dill of Parsley. Serve with Boiled Potatoes with Garlic Butter or a Russian Beet Salad.

Goose Stuffing Ideas

• Buckwheat and Mushroom - replace half of the Kapusta with cooked Buckwheat and Mushrooms (I sometimes mix in my leftover Buckwheat Mushroom Kasha)
• Cranberry - add ½ cup of fresh or frozen Cranberries or Lingonberries
• Merchant Style - old Russian Kupechesky method adding ½ cup golden raisins and a pinch of cinnamon
• Apple and Prunes - skip the cabbage and mix in chopped Apples and Prunes tossed in honey and a splash of white wine

Recipe Tips and FAQs

• Protect the Breast Meat - always start roasting upside down to protect the breast meat. If
• Foil - if the meat browns too quickly, make a tent and cover with foil to protect
• Apple Gravy - a splash of cloudy Apple Juice balances the gravy with sweetness of Apples. Unsweetened Kvass (like the kind you use for Okroshka can also be used for a Russian flavor. You can also substitute with a dry white wine instead
• Never Skip the Resting - after all this work you don't want to serve a dry bird - factor in the serving time when planning start times
• Keep Stuffing Safe - to ensure it is cooked at the right temperature, do not overstuff, keep cavity filled max ⅔ full. Using a thermometer, confirm stuffing has reached 165°F (74°C) in the center. If worried, you can also finish by placing in a casserole tray covered with foil until temp reached or quickly in a frying pan.

Can I Use Sauerkraut?

Best to make homemade Kvashenaya Kapusta as it's so easy to make. You can also buy it at your Russian/Eastern European Store. If using Sauerkraut, make sure you rinse it with water, add a splash of apple cider vinegar and a pinch of sugar to make it milder (before stuffing into Goose).

Do I Need to Brine Goose?

Do not use a wet brine for a goose, but a dry salt brine only. Unlike Chicken or Turkey, Goose Meat is different as it has denser red meat with less water content. Dry Salt Brine won't make it mushy and helps skin to crisp and penetrates (compared to wet brine). If you bought a pre-brined Goose, then you can skip this step.

What Temperature is Goose Cooked?

Not recommended to cook well done, treat it like Duck or Steak. However the breast and legs cook at different speeds. Always use a meet thermometer to check. Remove Breast portions when temperature is reached. Using a sharp knife, cut along both sides of the breast bone downwards. Gently pull breast away from carcass. Cover with foil to keep warm. Continue to cook rest of goose until Goose Legs/Thighs reach temperature.

• Breast: 130–135°F (54–57°C) for medium-rare to medium—juicy, rosy, and tender like red meat. 
• Thickest part of Thigh/Leg: 165–175°F (74–79°C) to melt connective tissue.

For the "Wow Moment" of serving a whole roasted goose at the holiday table, the Goose Breast will be cooked Medium-Well when the legs are cooked. Then you can serve and carve at the table. This is the method I prefer to keep the moment special.

How to Render Fat?

Make sure the Goose skin is pricked all over. Start at high heat. Strain and store in a jar, keeps in the fridge for months.

Cooking Timelines for Goose Dinner

• Day Before - Dry brine the Goose and place in the fridge overnight
• 12:00 pm - Take Goose out of the fridge
• 1:30-2:30 pm - Preparation and Stuffing
• 2:30-5:15 pm - Roasting
• 5:15-5:45 pm - Resting and making Gravy
• 5:45-6:00 pm - Dinner served

Holiday Recipes You'll Love

• Crispy Leaf Duck Fat Potatoes
• Russian Beet Salad
• Truffle Mashed Potatoes
• Spiced Pear Infused Vodka
• Sugared Cranberries
• Russian Tea - Citrus Spiced
• Olivier Salad

There's something special and nostalgic about removing a whole Roast Goose from the oven to share with loved ones on special occasions. Enjoy every bite, and raise a glass to good food and good company. С Новым годом or С Рождеством - whichever holiday you’re celebrating (Christmas or New Years). This goose recipe (Жареный гусь) will become your new family tradition. Bon Appetit! Приятного аппетита!

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