Goose Roast Port Glazed Goose with Tawny Port Gravy

Indulge in the ultimate centerpiece for your holiday table with this sumptuous Goose Roast Port-Glazed Goose with Tawny Port Gravy. This elegant recipe features a whole goose roasted to golden perfection, basted in its own juices, and finished with a luxurious glaze made from sweet tawny port, honey, and red wine vinegar. Infused with fresh rosemary, thyme, and zesty lemon for aromatic depth, the goose rests atop a bed of roasted onions, carrots, and celery, ensuring tender, flavorful results. The crowning touch is the silky tawny port gravy, crafted from pan drippings, stock, and butter, delivering a rich accompaniment to every bite. Perfect for festive gatherings, this dish transforms a classic roast into an unforgettable culinary experience.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1 approximately 10-12 pounds whole goose
• 2 tablespoons salt
• 2 teaspoons black pepper
• 1 lemon
• 4 rosemary sprigs
• 4 thyme sprigs
• 1 large (quartered) onion
• 1 large (peeled and roughly chopped) carrot
• 1 roughly chopped celery stalk
• 2 cups tawny port
• 2 tablespoons honey
• 1 tablespoon red wine vinegar
• 3 cups chicken or goose stock
• 2 tablespoons flour
• 2 tablespoons unsalted butter
• 1 tablespoon (optional, for thickening) cornstarch

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Rinse the goose inside and out, and pat it dry with paper towels.

Step 3

Rub the entire goose with salt and pepper, both on the outside and inside the cavity.

Step 4

Cut the lemon in half and place it inside the cavity along with the rosemary sprigs, thyme sprigs, and quartered onion.

Step 5

In a large roasting pan, scatter the chopped carrot and celery to create a vegetable bed for the goose.

Step 6

Place the goose on a rack set over the vegetables in the roasting pan, breast side up.

Step 7

Prick the skin of the goose all over with a sharp knife or skewer to help release the fat as it cooks.

Step 8

Roast the goose in the preheated oven for about 2 1/2 to 3 hours, basting with its own rendered fat every 30 minutes.

Step 9

While the goose is roasting, make the port glaze by combining 1 cup of tawny port, honey, and red wine vinegar in a small saucepan. Bring it to a boil, then reduce the heat and simmer until it reduces by half and becomes syrupy. Set aside.

Step 10

During the last 30 minutes of roasting, brush the port glaze liberally over the goose to create a shiny, caramelized finish.

Step 11

Once the goose reaches an internal temperature of 165°F (74°C) in the thickest part of the breast, remove it from the oven and transfer to a carving board to rest for 20 minutes before carving.

Step 12

While the goose rests, make the gravy. Skim the fat from the roasting pan, leaving the drippings. Place the pan over medium heat and sprinkle in the flour.

Step 13

Whisk the flour into the drippings to form a roux, cooking for 1-2 minutes.

Step 14

Gradually whisk in the remaining 1 cup of tawny port and the chicken or goose stock. Stir until thickened, about 5-7 minutes.

Step 15

Strain the gravy through a fine-mesh sieve into a saucepan and whisk in the butter for a silky texture. If needed, adjust thickness by whisking in cornstarch dissolved in water.

Step 16

Carve the goose and serve with the tawny port gravy on the side. Enjoy your elegant feast!

Nutrition Facts

Serving size	(6566.0g)

Amount per serving	% Daily Value*
Calories	19859.2

Total Fat 1703.2g	0%
Saturated Fat 623.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 4702.2mg	0%
Sodium 20544.7mg	0%
Total Carbohydrate 147.4g	0%
Dietary Fiber 7.9g	0%
Total Sugars 110.9g
Protein 818.2g	0%

Vitamin D 0IU	0%
Calcium 727.7mg	0%
Iron 125.4mg	0%
Potassium 11385.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.9%

Protein: 17.1%

Carbs: 3.1%