Roast Goose with Port Gravy and Goose Fat Potatoes
A crisp skinned roast goose with apple and orange, goose fat roast potatoes and a rich port gravy.
- Time3 hr 45
- LevelMedium
- Costabout £7.75 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 262kcal
- 48.9gcarbs
- 12.7gof which sugars
- 2gfat
- 0.5gsaturates
- 7.9gprotein
- 6.9gfibre
- 4.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Remove any lumps of fat from inside the goose. Prick the skin all over with a skewer, without piercing the meat, and rub with the salt. Fill the cavity with the apples, onions, orange and sage.
- 2
Sit the goose on a rack in a large roasting tin. Roast for 30 minutes, then lower the oven to 180°C (160°C fan).
30 min - 3
Roast for a further 2 hours 15 minutes. Every 45 minutes, carefully spoon or pour off the fat into a heatproof bowl, which you will use for the potatoes.
135 min - 4
Peel and quarter the potatoes and boil for 8 minutes. Drain, shake in the colander to roughen the edges. Heat 5 tablespoons of the goose fat in a tray in the oven for 5 minutes, then tip in the potatoes and turn to coat.
8 min - 5
Roast the potatoes for 50 minutes, turning once, until crisp. Check the goose is done when the thigh reaches 75C on a probe, or the juices run clear. Lift onto a board, cover loosely and rest for 30 minutes.
50 min - 6
For the gravy, pour off all but 2 tablespoons of fat from the tin. Add the port and redcurrant jelly and bubble for 4 minutes. Stir the cornflour into a little cold water, add it with the 500 ml water and simmer for 5 minutes. Season and strain.
5 min - 7
Carve the goose and serve with the potatoes, gravy and your favourite vegetables.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
