Gordon Ramsay’s Roast Goose Recipe [+Tips & Tricks]

If you want to impress guests with a centerpiece that’s equal parts show-stopping, rich, and indulgently flavorful, Gordon Ramsay’s Roast Goose is the culinary spectacle you’ve been waiting to master.

What Is Gordon Ramsay’s Roast Goose

Gordon Ramsay’s Roast Goose is a celebration of bold, traditional flavors reimagined with Michelin-starred flair. Goose, a decadent alternative to turkey, delivers darker, richer meat with crisp skin and an unforgettably robust taste. In Ramsay’s version, the bird is dry-aged for optimal skin crispiness, then roasted with layers of aromatics-think citrus, sage, thyme, and garlic-stuffed into the cavity. The goose is slow-roasted to render its luxurious fat and basted throughout the process to develop a deeply bronzed, lacquered skin.

The result?

A dramatic, intensely flavorful roast with tender meat and an unforgettable pan jus.

Gordon Ramsay’s Roast Goose Recipe

Ingredients Needed

For the Roast Goose:

• 1 whole goose (about 4.5 – 5.5 kg), cleaned and trimmed
• Sea salt and freshly ground black pepper
• 2 oranges, halved
• 1 lemon, halved
• 1 head of garlic, halved horizontally
• 1 bunch fresh thyme
• 1 bunch fresh sage
• 1 bunch fresh rosemary
• 2 bay leaves
• Olive oil (for rubbing)

Optional for extra flavor:

• Star anise or cinnamon stick (for aromatic steam in the cavity)
• 1 onion, quartered (stuffed in cavity or under goose)

For the Glaze (optional but signature Ramsay):

• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Chinese five-spice powder
• Zest and juice of 1 orange
• Splash of red wine vinegar or balsamic

Equipment Needed

• Roasting tray with rack (essential to elevate and render fat properly)
• Sharp carving knife
• Kitchen twine (to truss legs if needed)
• Fat separator or ladle (for removing rendered goose fat)
• Basting brush or spoon
• Thermometer (for perfectly accurate internal temp)
• Aluminum foil (to rest and tent the bird)

How To Make Gordon Ramsay’s Roast Goose?

1. Prep the Goose (The Day Before if Possible):

   • Prick the skin all over with a sharp knife or skewer, especially around the fattiest areas (under wings, thighs).
   • Pat the skin dry with paper towels, then leave the goose uncovered in the fridge overnight to dry out the skin-this ensures maximum crispness.

2. Stuff and Season:

   • Preheat oven to 220°C (425°F).
   • Generously season the inside cavity with salt and pepper.
   • Stuff the bird with halved citrus fruits, herbs, garlic, and spices.
   • Rub the skin with olive oil and season with flaky salt and pepper.

3. Roast:

   • Place goose breast-side up on a rack in your roasting pan.
   • Roast at 220°C for 20-30 minutes to brown and seal the skin.
   • Reduce oven temperature to 170°C (340°F) and continue roasting for about 2½ to 3 hours, basting every 30 minutes with pan juices.
   • Ladle off excess fat periodically (save it-goose fat is culinary gold for roasting potatoes!).

4. Glaze (Optional Final Touch):

   • During the last 20-30 minutes, brush the glaze over the skin every 10 minutes to develop a dark, lacquered finish. Keep the oven door open briefly while doing this to avoid steaming.

5. Rest:

   • Remove the goose when the internal temp reaches 75°C (165°F) at the thickest part of the thigh.
   • Tent loosely with foil and rest for 30 minutes before carving. This allows juices to redistribute and keeps the meat juicy.

Expert Tips

• Drying is key: Air-drying the goose skin overnight creates restaurant-level crispiness.
• Save the fat: Rendered goose fat is phenomenal for making the crispiest roast potatoes or sautéed vegetables.
• Use the carcass: After carving, simmer the bones to make a rich, gamey stock for gravies or soups.
• Don’t overcook: Goose meat is best slightly pink-use a thermometer to avoid drying it out.
• Go bold with sides: Pair with sharp red cabbage, spiced apple compote, and caramelized chestnuts to balance the meat’s richness.

Gordon Ramsay’s Roast Goose isn’t just a recipe-it’s an experience. Rich, indulgent, and theatrically delicious, it’s the perfect dish for a festive occasion or when you want to channel the grand feasting tables of a bygone era.

By combining meticulous technique with bold flavor pairings, Ramsay elevates a traditional roast into a culinary masterpiece. Whether you’re hosting Christmas dinner or planning an unforgettable Sunday roast, this dish promises to dazzle from oven to table.

Easy Recipe Variations For Gordon Ramsay’s Roast Goose

Gordon Ramsay’s roast goose is a luxurious, show-stopping dish steeped in rich, gamey flavor. The traditional version typically includes a crisp, golden-brown skin basted in its own fat, a cavity stuffed with aromatics like orange, thyme, and star anise, and a luscious red wine gravy to finish. But once you’ve mastered the basics, there are plenty of ways to put your own spin on the recipe-without losing its refined essence.

1. Citrus & Spice Glaze: For a brighter, zesty profile, swap out the classic honey glaze with a mandarin orange and ginger reduction. Add a splash of soy sauce and Chinese five spice for a slightly Asian-inspired twist. Brush this over the goose during the final 30 minutes of roasting for an intoxicating aroma and lacquered finish.
2. Festive Stuffing Swap: Instead of the standard bread or fruit stuffing, consider a wild rice and chestnut mixture with cranberries, mushrooms, and sage. This hearty filling adds nutty texture and a beautiful autumnal depth that complements the goose’s richness.
3. Scandinavian Influence: Add a Nordic flair by rubbing the goose with a paste of crushed juniper berries, sea salt, garlic, and fresh dill before roasting. Serve it with lingonberry jam and pickled red cabbage to contrast the fatty meat.
4. Low & Slow Confit Legs: If you’re cooking for a smaller party, consider breaking down the bird. Roast the breasts separately and confit the legs in goose fat with bay leaves and thyme. The result? Incredibly tender legs and perfectly cooked breasts with none of the timing stress.
5. Smoke It (Literally): For advanced cooks, try smoking the goose over applewood chips before finishing it in the oven. This adds a subtly sweet, outdoorsy aroma that makes the meat unforgettable.

Best Practices To Store Leftovers

Roast goose leftovers are a gourmet gift that keeps on giving-if stored correctly.

1. Cool it Fast: After carving, let the meat cool to room temperature (no more than 2 hours out), then refrigerate. For safety, always store goose in shallow containers to cool evenly and quickly.
2. Fridge Life: Cooked goose meat will stay fresh in the refrigerator for up to 4 days. Keep it tightly covered or in an airtight container to prevent drying out or picking up fridge odors.
3. Freezer Tips: For longer storage, goose freezes beautifully. Wrap slices or shredded meat tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Label with the date and use within 2 to 3 months for best flavor and texture.
4. Fat Is Gold: Don’t toss the goose fat! Strain and refrigerate it in a jar. It keeps for weeks and can be used to roast vegetables, fry potatoes, or even make flaky pastries. Think of it as duck fat’s glamorous cousin.
5. Gravy Game: Store leftover gravy separately, in a sealed container. It can be reheated on the stove and used as a rich sauce base for future meals, such as stews or risottos.

What Goes Well With Roast Goose?

Goose is bold, decadent, and begs for strong flavors that stand up to its richness. Here are some classic and creative pairings to round out your feast:

1. Sides:

   • Braised Red Cabbage: The tart sweetness cuts the fattiness beautifully.
   • Roasted Root Vegetables: Think parsnips, carrots, and golden beets caramelized in goose fat.
   • Potato Dumplings or Pommes Purée: These starchy elements soak up the savory juices perfectly.

2. Fruits & Sauces:

   • Spiced Plum or Cherry Sauce: Tangy, sweet, and aromatic, this elevates the meat.
   • Apple Compote: A traditional German pairing, balancing the gaminess.
   • Cumberland Sauce: A Victorian-style accompaniment made from red currants, mustard, and citrus zest.

3. Wines & Beverages:

   • Red Burgundy or Pinot Noir: Earthy, fruity, and not too tannic-ideal for goose.
   • Riesling (off-dry): If you lean white, a slightly sweet Riesling balances the dish beautifully.
   • Mulled Wine or Spiced Cider: Perfect for holiday settings and helps cleanse the palate between bites.

4. Breads:

   • Rustic Sourdough or Rye: Excellent for mopping up that glorious goose fat gravy.
   • Yorkshire Puddings: A British twist for those who love their roast trimmings.

Conclusion

Roast goose à la Gordon Ramsay is more than a meal-it’s an experience. Rich, indulgent, and deeply satisfying, it invites you to cook with care and celebrate in style. Whether you stick to the classic preparation or try inventive variations like citrus glazes, Nordic rubs, or Asian aromatics, you’ll end up with a dish that feels both traditional and personalized.

And don’t forget-the beauty of goose extends beyond the dinner table. Store your leftovers thoughtfully, savor the renderings in future dishes, and enjoy pairing it with bold, festive sides that accentuate every flavorful bite.

Bon appétit and happy roasting!

FAQs

What Ingredients Do I Need For Gordon Ramsay’s Roast Goose Recipe?

For Gordon Ramsay’s roast goose recipe, you will need a whole goose, salt, black pepper, fresh thyme, garlic, lemon, onion, bay leaves, and goose fat. You will also need vegetables like carrots, onions, and celery for roasting.

How Long Should I Roast A Goose According To Gordon Ramsay’s Recipe?

Gordon Ramsay recommends roasting the goose for about 2 hours and 30 minutes at 180°C (350°F), or until the skin is golden brown and crispy, and the meat is fully cooked.

Do I Need To Prepare The Goose Before Roasting In Gordon Ramsay’s Recipe?

Yes, you should prepare the goose by removing the giblets and excess fat from the cavity. Gordon Ramsay also suggests seasoning the bird with salt, pepper, and fresh herbs like thyme, as well as stuffing the cavity with lemon and garlic for added flavor.

What Should I Do To Ensure The Goose Skin Is Crispy?

To achieve crispy skin, Gordon Ramsay advises scoring the skin of the goose in a criss-cross pattern. This allows the fat to render out during roasting. Additionally, ensure that the goose is roasted at a high temperature initially, then reduced to a lower temperature for even cooking.

Can I Use Other Fats Instead Of Goose Fat For Gordon Ramsay’s Recipe?

While goose fat is ideal for this recipe because of its rich flavor, you can substitute it with duck fat or even vegetable oil if needed. However, the flavor and texture might not be quite as rich.

What Vegetables Are Recommended For Roasting With The Goose?

Gordon Ramsay suggests roasting vegetables such as carrots, onions, celery, and parsnips with the goose. These vegetables add flavor and absorb the rich fat that renders out of the bird during roasting.

How Do I Carve The Goose After Roasting It?

After allowing the goose to rest for about 20 minutes, Gordon Ramsay recommends carving the bird by first removing the legs, followed by the breasts. Slice the breasts against the grain and serve with the crispy skin on top.

Can I Stuff The Goose For Added Flavor In Gordon Ramsay’s Recipe?

Yes, you can stuff the goose with aromatic ingredients like garlic, lemon, onion, and fresh herbs such as thyme and bay leaves. This will infuse the meat with additional flavors as it cooks.

Should I Cover The Goose While Roasting It?

No, Gordon Ramsay does not recommend covering the goose while roasting. Leaving the goose uncovered allows the skin to crisp up and turn golden brown. If the skin begins to darken too quickly, you can tent it with foil.

What Should I Serve With The Roasted Goose?

Gordon Ramsay suggests serving the roast goose with roasted root vegetables, mashed potatoes, and a rich gravy made from the pan drippings. You can also pair it with a sweet and savory sauce like orange or cranberry sauce to complement the richness of the goose.