Roast Goose with Currant Kumquat Compote

Roast Goose with Currant Kumquat Compote
8 servings

Goose has a tendency to dry out in the oven. By the time the fat is rendered and the skin is crispy, the meat underneath becomes tough and flavourless. We solved this problem by soaking our goose in flavourful salt brine made with orange juice. The meat was juicy and succulent. Yield is 8 servings.




L orange juice
L water
cup coarse salt
Tbsp white peppercorns
cloves garlic, crushed
bay leaves
sprig thyme
1 12
lb(s) goose

Roast Goose

orange, cut in half
Tbsp freshly cracked black peppercorns
large onion, cut into 8 pieces
sprig fresh thyme
bay leaves
cup cognac or other brandy
cup orange juice

Currant Kumquat Compote

Tbsp olive oil
small onion, finely chopped
1 ½
cup dried currants (black, red, or both)
Tbsp cassis liqueur
cup freshly squeezed orange juice
cup water
Tbsp champagne vinegar
cup red wine
Tbsp sugar
cup kumquats, thinly sliced
1 ½
cup fresh currants (black, red, or both)
dash Worcestershire sauce

Pan Sauce

Tbsp cognac or other brandy
Tbsp orange juice
cup chicken stock
Coarse salt and freshly cracked black pepper
Chopped fresh thyme


Step 1

Put the orange juice, water, coarse salt, white peppercorns, garlic, bay leaves and thyme in a large pot and bring to a boil.

Step 2

Cool and pour into a large bowl.

Step 3

Immerse goose in the brine.

Step 4

Cover and refrigerate overnight.

Step 5

Preheat oven to 375 degrees F.

Step 6

Remove goose from brine.

Step 7

Pat dry with paper towels.

Step 8

Pull out fat from cavity.

Step 9

Rub inside and outside of goose with cut side of orange.

Step 10

Season inside and outside of goose with pepper.

Step 11

Place orange, onion and thyme sprigs, bay leaves in the body cavity.

Step 12

Tie legs together with butcher’s twine.

Step 13

Place goose on rack in roasting pan.

Step 14

Pierce all over with a wooden skewer so fat renders from the goose.

Step 15

Roast goose 15 minutes.

Step 16

Reduce temperature to 350 degrees F and roast 30 minutes longer.

Step 17

Remove fat from roasting pan.

Step 18

Combine 1/4 cup of the cognac and 1/4 cup of the orange juice in a small bowl and brush some over goose.

Step 19

Continue to roast goose, occasionally basting with cognac mixture and occasionally removing fat from pan.

Step 20

Roast approximately 2 1/2 hours or until internal temperature of goose reaches 175 degrees F.

Step 21

Transfer goose to platter and tent with foil.

Step 22

Let rest 20 minutes before serving.

Step 23

In a small heavy pot on medium heat add the olive oil and onion and cook for 2 minutes.

Step 24

Add 1 1/2 cups dried currants, the cassis liqueur, orange juice, water, champagne vinegar, red wine and the sugar.

Step 25

Bring to a simmer.

Step 26

Simmer 20 minutes or until the mixture thickens and fruit forms a compote texture.

Step 27

Stir in the kumquats and the 1 1/2 cups fresh currants and Worcestershire sauce and remove from heat.

Step 28

Let cool to room temperature.

Step 29

Set aside and serve with Roasted Goose.

Step 30

Skim fat from pan juices. (Use a gravy separator if you have one.)

Step 31

Deglaze pan with the 2 tbsp. of cognac and 2 tbsp. of orange juice, scraping up any browned bits from the pan.

Step 32

Add the chicken stock and bring to a boil on medium heat.

Step 33

Season to taste.

Step 34

Stir in the thyme.

Step 35

Serve the Roasted Goose with the Pan Sauce and the Currant and Kumquat Compote.

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