How To Make Honey-Glazed Spiced Roast Goose & Confit Potatoes
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole goose (about 10-12 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup honey
- 3 pounds potatoes, peeled and cut into chunks
- 1 cup duck fat (or vegetable oil)
- Salt and pepper to taste
Instructions
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Preheat the oven to 325°F (160°C).
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Rinse the goose and pat it dry with paper towels. Season the goose inside and out with salt, black pepper, dried thyme, ground coriander, ground cinnamon, and ground cloves.
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Place the goose on a roasting rack in a roasting pan, breast-side up. Roast for about 2 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer in the thickest part of the thigh.
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Meanwhile, prepare the confit potatoes. In a large pot, cover the potatoes with salted water and bring to a boil. Cook for about 10 minutes, or until the potatoes are just tender. Drain and let cool slightly.
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In a separate pan, heat the duck fat (or vegetable oil) over medium heat. Add the potatoes and cook, turning occasionally, until golden and crispy. Season with salt and pepper to taste.
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In the last 15 minutes of roasting the goose, brush the honey all over the skin to create a glaze. Return the goose to the oven to finish roasting.
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Once the goose is cooked, remove it from the oven and let it rest for 15-20 minutes before carving.
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Serve the roast goose with the crispy confit potatoes.
Nutrition
- Calories : 425kcal
- Total Fat : 19g
- Saturated Fat : 7g
- Cholesterol : 129mg
- Sodium : 721mg
- Total Carbohydrates : 34g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 31g
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