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Roast Goose with Orange & Five Spice: Christmas Dinner Recipe

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★★★★★

5 from 51 reviews

This Roast Goose with Orange & Five Spice is a festive and flavorful Christmas dinner centerpiece featuring a tender, juicy goose infused with aromatic five-spice powder and zesty orange. The preparation includes a savory marinade and roasting technique that crisps the skin while keeping the meat succulent. Served with herb-roasted potatoes, this dish offers a perfect balance of savory, sweet, and spice for a memorable holiday feast.

Ingredients

Scale

Goose & Marinade

  • 10 lb. goose
  • 2 oranges
  • 1 1/2 teaspoons salt, plus more for the cavity
  • 1/4 teaspoon pepper
  • 2 teaspoons sugar
  • 2 teaspoons five spice powder
  • 1 tablespoon shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 5 cloves garlic, minced
  • 3 slices ginger
  • 2 scallions, cut into 4-inch lengths

Potatoes

  • 3 lbs. potatoes
  • Herbs for roasting potatoes (rosemary, thyme, sage, etc.)

Instructions

  1. Prepare the Goose: Rinse the goose inside and out under cold water and pat dry thoroughly with paper towels. Season the cavity generously with salt. Use a fork or skewer to prick the skin all over, being careful not to pierce the meat, to help render the fat during roasting.
  2. Make the Marinade: In a bowl, combine the salt, pepper, sugar, five spice powder, shaoxing wine, soy sauce, minced garlic, and ginger slices. Zest one orange and add the zest along with the juice of one orange. Mix well to create a flavorful marinade.
  3. Marinate the Goose: Rub the marinade mixture all over the goose, including inside the cavity. Place the scallions and the second orange, cut into halves, inside the cavity to infuse more citrus fragrance during roasting. Let the goose marinate for at least 2 hours, preferably overnight in the refrigerator, for the flavors to penetrate deeply.
  4. Prepare the Potatoes: Peel the potatoes and cut them into even chunks. Toss with olive oil, salt, pepper, and your choice of fresh herbs like rosemary, thyme, and sage to infuse them with aromatic flavors.
  5. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure an even roasting environment for a crispy skin and tender meat.
  6. Roast the Goose: Place the goose breast-side up on a rack in a large roasting pan to allow fat to drain away. Roast for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the goose occasionally with its rendered fat to enhance flavor and crispness of the skin. If it darkens too quickly, tent loosely with foil.
  7. Roast the Potatoes: During the last hour of the goose roasting time, add the prepared potatoes around the goose in the pan or on a separate tray. Roast until golden and crispy, turning once or twice for even browning.
  8. Rest the Goose: Once cooked, remove the goose from the oven and let it rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute, keeping the meat moist and tender.
  9. Carve and Serve: Carve the goose and serve alongside the herb-roasted potatoes. Optionally, make a sauce from the pan drippings by deglazing with some reserved orange juice or broth, strained and reduced to desired consistency.

Notes

  • Pricking the skin helps render the fat, making the skin crispy and the meat less greasy.
  • Marinating overnight intensifies the flavor but a minimum of 2 hours is sufficient for a tasty result.
  • Use a meat thermometer to ensure the goose is safely cooked but not overdone.
  • Save the rendered fat for roasting additional potatoes or vegetables; goose fat adds wonderful flavor.
  • For a more intense orange flavor, add orange zest to the marinade and inside the cavity.

Keywords: roast goose, five spice, orange, Christmas dinner, holiday roast, herb-roasted potatoes, festive recipe

Find it online: https://busyrecipe.com/roast-goose-with-orange-and-five-spice-christmas-dinner-recipe/