Juicy, crispy roast goose

Juicy, crispy roast goose
Served roast goose

Whenever you are tempted to just pop a goose in a 180°C oven for 2 hours – please resist it.

If you want to turn a whole goose into a perfect holiday feast using conventional means and equipment, you need one thing above all: patience.

Three goals are pursued when roasting goose:

  1. The meat should be juicy and not dry
  2. The fat should be completely melted out
  3. The skin should invariably be wafer-thin and crispy


  • Rid the goose of the innards that usually come with it and the fat inside the abdominal cavity
  • The offal is needed for the sauce
  • The belly fat (Flomen) is used as a raw material for goose fat

Ensuring Goal 1: Juicy Meat

  • The goose is placed in ice-cold water in a sufficiently large container
  • Add the weight of the goose to the amount of water (example: 5kg goose + 8L water = 13kg total)
  • Add 1% of the total weight of fine salt to the water and dissolve
  • Leave to rest for 1 hour, the salt binds the liquid in the meat fibers without removing it from them
  • In the meantime prepare a filling of apples and oranges (in the CHEFS’ CLASS we season the filling with coriander seeds and dried thyme)
  • Remove goose, drain and place on a wire rack
  • Stuff the filling into the abdominal cavity and close it (either sew it up with kitchen twine or, as here, with a sturdy skewer)

Ensuring Goal 2: Completely Rendered Fat

  • Preheat the oven to 200°C circulating air
  • Check the temperature with an oven thermometer
  • Place a deep baking tray on the lowest shelf in the oven and fill halfway with water
  • Push the baking grate with the goose onto the next higher rail
  • Bake for 1 hour
  • Turn the oven down to 80°C top/bottom heat
  • Remove the baking sheet and pour all the liquid into a min. Pour into a 3 liter pot: let it cool down and skim off the lard
  • Put the baking sheet back in the oven and fill it halfway with water
  • Now cook the goose slowly for 6-9 hours at a maximum of 80°C

Ensuring Goal 3: Wafer-thin, crispy skin

  • 30 minutes before serving, empty the baking tray with the liquid that has escaped into the pot that is ready
  • Now slide the baking sheet under the goose without water
  • Brush the goose with salt water
  • Heat the oven to 200°C for a circulating air or circulating air grill and give the goose the desired color and crust, this usually takes a maximum of 20-25 minutes
  • The goose is now ready and can be carved

In this example, the goose was served with potato dumplings, pickled red cabbage and goose jus .

Tip : If you want to eat the goose for lunch, put it in the oven late the evening before and let the goose cook overnight at 80°C. In the case of ovens with a timer, the oven can be set to start at 3 a.m. Pre-cooking at 200°C can also be done later in the early evening.