Gordon Ramsay’s Christmas Roast Goose is a spectacular holiday centerpiece—bold, aromatic, and deeply flavorful. Infused with citrus zest, Chinese five-spice, fresh herbs, and finished with honey and thyme, this roast goose delivers crisp golden skin and succulent meat. It’s a showstopping alternative to turkey, perfect for Christmas dinner or festive celebrations when you want something truly special.
Why Everyone Will Love This Recipe
- Crispy skin with beautifully rendered goose fat
- Fragrant citrus, herbs, and five-spice seasoning
- Generous drippings for the best roast potatoes ever
- Impressive yet methodical—ideal for special occasions
- A classic British Christmas roast, elevated Ramsay-style
What Is Christmas Roast Goose?
Roast goose is a traditional European holiday dish, prized for its rich flavor and abundance of fat, which bastes the meat as it cooks. Gordon Ramsay’s version layers in bright citrus zest, warm Chinese five-spice, fresh herbs, and a honey glaze, creating a perfect balance of savory, sweet, and aromatic notes. The rendered goose fat is just as valuable as the bird itself—liquid gold for roasting vegetables.
Cooking Tips
- Score the skin lightly to help the fat render without piercing the meat.
- Save the rendered fat—it’s unbeatable for roast potatoes.
- Don’t skip the resting time; it ensures juicy meat and easier carving.
- Use foil if the skin browns too quickly during roasting.
- Season generously—goose is rich and benefits from bold flavors.
Frequently Asked Questions
How much goose should I buy per person?
A 4–5.5 kg goose comfortably serves 6–8 people, depending on sides.
Why is goose roasted at such a high temperature first?
The initial blast of heat helps render the fat and start crisping the skin.
Can I prep the goose ahead of time?
Yes. You can season and stuff the goose up to 24 hours ahead, then keep it refrigerated until roasting.
What should I do with all the goose fat?
Strain it and store in jars. Use it for roast potatoes, vegetables, or even frying eggs.
Is goose meat gamey?
Goose is richer than turkey but not overly gamey—especially when paired with citrus and herbs.
How to Store
Store leftover goose meat in an airtight container in the refrigerator for up to 3 days. Store rendered goose fat separately in sealed jars in the fridge for up to 3 months.
How to Freeze
Freeze carved goose meat tightly wrapped for up to 2 months. Goose fat can also be frozen in small portions and used straight from frozen.
Ingredients
- 1 fresh goose (4–5.5 kg)
- 4 lemons
- 3 limes
- 1 tsp Chinese five-spice powder
- Small handful parsley sprigs
- Small handful thyme and sage, plus extra thyme for garnish
- Olive oil, for browning (optional)
- 3 Tbsp clear honey
- 1 Tbsp thyme leaves
- Fine sea salt and black pepper, to taste
How to Make Gordon Ramsay’s Christmas Roast Goose
- Calculate cooking time: Roast for 10 minutes at 240°C (fan 220°C / gas 9), then reduce to 190°C (fan 170°C / gas 5). Cook for 20 minutes per kg for medium-rare or 32 minutes per kg for well done. Rest for 30 minutes.
- Prepare the bird: Loosen any trussing, pulling legs and wings slightly away from the body. Remove giblets and excess fat.
- Score the skin: Lightly score the breast and leg skin in a criss-cross pattern to help fat render.
- Make citrus seasoning: Finely grate zest from the lemons and limes. Mix with 2 tsp fine sea salt, five-spice powder, and black pepper.
- Season the goose: Season the cavity generously with salt. Rub the citrus mixture all over the skin and sprinkle some inside the cavity.
- Stuff and rest: Place the zested fruit and herbs inside the bird. Let rest for 15 minutes or refrigerate up to 24 hours.
- Preheat oven to 240°C.
- Brown the goose (optional): In a large frying pan or roasting tin, brown the goose breast-side down in olive oil until golden.
- Glaze: Transfer to a roasting tin, drizzle with honey, and sprinkle with thyme leaves.
- Roast: Roast according to calculated time, reducing oven temperature after 10 minutes. Cover loosely with foil if browning too fast.
- Baste and drain fat: Every 30 minutes, baste the bird and carefully pour off rendered fat into a heatproof bowl.
- Rest: Once cooked, rest the goose loosely covered with foil for at least 30 minutes before carving.
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