Turkey & Duck
Roast Goose with Crispy Skin
Description
Learn how to make this holiday classic from Jacques Pépin, who borrows a special technique for achieving an irresistibly crispy exterior.
Ingredients
- 1 (10-to-12-pound) goose, neck and giblets reserved, visible fat removed
- 3 tablespoons kosher salt, plus more for jus
- 2 teaspoons freshly ground black pepper
- 4 1/4 cups warm water
- 1 1/2 tablespoons honey
- 1 teaspoon hot sauce (such as Tabasco)
- 2 tablespoons red or white wine
- 1 teaspoon potato starch
Directions
- Using a knife or kitchen scissors, trim and discard any visible fat or excess skin from goose, leaving about 1 to 2 inches of overhang. Beginning at neck end, work your fingers under goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through wing and leg joints (see note above — this step helps the bird cook evenly). Generously season goose inside and out with salt and pepper.
- Set goose on a rack in a heavy roasting pan, breast side up. Add neck, gizzard, heart, and 4 cups of the water to pan. Cover goose with foil and seal foil all around edge of pan. Place pan over 2 burners. Bring water to a boil over medium-high. Reduce heat to low and steam for 45 minutes. Remove pan from heat and let cool. Transfer rack with goose to a rimmed baking sheet and refrigerate, uncovered, until skin is very dry (like parchment), 12 to 18 hours. Pour pan juices into a heatproof bowl through a fine mesh strainer, and refrigerate; discard solids. Clean and set aside roasting pan until ready to use. When ready to roast, remove goose from refrigerator and let stand, uncovered, about 2 hours or until room temperature.
- Preheat oven to 350°F and set a rack to the lower third of the oven. Add 1/4 cup water, honey, and Tabasco to a bowl; whisk together and set aside. Roast goose for 1 hour, basting occasionally with honey mixture every 15 minutes. Remove goose from oven; using two tongs inserted into neck and rear cavities, carefully turn goose breast side down. Return to oven and roast for about 30 minutes longer, basting every 15 minutes, or until an instant-read thermometer inserted in inner thigh registers 170°F. Turn off oven, propping oven door open slightly, and let oven temperature cool to 160°F. Transfer goose to a heatproof platter or rimmed baking sheet, breast side up. Return goose to oven to keep warm while making jus, about 20 minutes.
- Pour off fat in roasting pan; discard drippings and do not wipe roasting pan clean. Remove reserved pan juices from refrigerator; scrape solidified fat off refrigerated pan juices; discard or store in an airtight container in refrigerator for another use. Place roasting pan over two burners and add remaining refrigerated juices to roasting pan; bring to a boil over medium-high, stirring occasionally, scraping up any browned bits on bottom with a wooden spoon. Pour juices into a small saucepan; bring a simmer over medium. Stir together wine and potato starch, then add potato starch slurry to saucepan and simmer over medium, stirring often, until slightly thickened, 1 to 2 minutes. Season jus with salt and pepper and strain into a gravy boat. Carve goose and serve immediately with jus.
