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My Goose is Cooked

sailfish
12 years ago

I roasted a Goose! Always wanted to try one. At about 10 lbs. It fit right into one of those Graniteware Covered Roasters on a rack. I roasted it covered with just a tad of water to start at 400f for 90 mins and 325 for another 90 mins. Last 30 mins I let it go uncovered with a marmalade glaze. I wish the skin was a bit crispier and I think it might have went a bit too long because the meat was not as moist as I imagined. The legs and wings were but the breast seemed a bit dry. Think I'll experiment with some ducks before I try another. Any Goose cooking tips?

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