Roast goose with Christmas spices, black cherry gravy, goose-fat roast potatoes and mustard greens

Ingredients

• 11 lb Goose (Whole, thawed, with neck, giblets, and skin intact)
• 2 tbsp Kosher Salt (For seasoning the goose and potatoes)
• 1 tsp Ground Black Pepper (Freshly ground)
• 1 tsp Ground Cinnamon (Warm spice for the rub)
• 1 tsp Ground Ginger (Adds subtle heat)
• 0.5 tsp Ground Nutmeg (Freshly grated if possible)
• 0.25 tsp Ground Cloves (Very aromatic, use sparingly)
• 1 pinch Dried Chili Flakes (Balances sweetness of the gravy)
• 10 leaves Fresh Sage Leaves (Torn, added at the end for aroma)
• 3 lb Small Potatoes (mixed colors) (Parboiled then roasted; keep skins on)
• 1 lb Mustard Greens, pre‑washed and chopped (Bagged, dark leafy green)
• 4 tbsp All‑Purpose Flour (For the roux)
• 1 quart Black Cherry Juice (Unsweetened, for the gravy)
• 1 quart Chicken Stock (low sodium) (Preferably homemade or good quality store‑bought)

Instructions

1. Score and Season the Goose

   Using a freshly sharpened knife, shallowly cut the skin in a diamond pattern across the entire bird, being careful not to cut deeply into the meat. Rub the scored skin with a mixture of cinnamon, ground ginger, nutmeg, cloves, generous pinches of salt, and pepper.

   Time: PT15M

2. Start the Cold‑Oven Roast

   Place the seasoned goose breast‑side up in a large roasting pan and put the pan into a cold oven. Set the oven to 300°F (150°C) and let it heat up with the bird inside.

   Time: PT5M

   Temperature: 300°F

3. Gentle Roast – First Phase

   Roast the goose for about 45 minutes, or until the breast reaches roughly 140°F (60°C). During this time, begin parboiling the potatoes.

   Time: PT45M

   Temperature: 300°F

4. Parboil the Potatoes

   In a large pot of salted water, boil the small potatoes for 20 minutes, just until fork‑tender.

   Time: PT20M

5. Prepare Potatoes for Roasting

   Drain the potatoes, return them to the pot, and toss them with a generous ladle of rendered goose fat, salt, and pepper. Spread them in a single layer on a sheet pan.

   Time: PT10M

6. Increase Oven Heat – Second Phase

   Raise the oven temperature to 400°F (200°C). Return the goose (still in its roasting pan) and the potatoes (on the sheet pan) to the oven and roast for another 45 minutes, or until the skin is deeply caramelized and the thigh meat reaches 175°F (80°C).

   Time: PT45M

   Temperature: 400°F

7. Rest the Goose

   Remove the goose from the oven, transfer it to a cutting board, and let it rest covered loosely with foil for 15 minutes.

   Time: PT15M

8. Make the Black Cherry Gravy

   Skim most of the rendered fat from the roasting pan, reserving about 2 tbsp for the roux. Add the flour and stir over medium heat until the mixture turns a light brown, about 3 minutes. Deglaze with the black cherry juice, stirring constantly, then add the chicken stock. Simmer 10 minutes, seasoning with salt, pepper, and a pinch of dried chili flakes.

   Time: PT15M

9. Strain the Gravy

   Pass the gravy through a fine mesh strainer into a clean bowl, using the back of a wooden spoon to push solids through. Set the strained gravy aside and keep warm.

   Time: PT5M

10. Crisp the Carved Meat

    Slice the rested goose into breast, thigh, and leg portions. In a wide skillet, heat a ladle of the remaining goose fat over medium‑high heat. Quickly sear the breast pieces skin‑side down for 2 minutes, then flip for another minute. Repeat with the thigh and leg pieces.

    Time: PT5M

11. Sauté the Mustard Greens

    Using the same skillet, add the chopped mustard greens, a splash of water, and a pinch of salt. Cook, stirring, until wilted, about 3 minutes.

    Time: PT5M

12. Finish with Sage

    Add the torn sage leaves to the greens and let them sizzle for 30 seconds, then remove from heat.

    Time: PT1M

13. Plate and Serve

    Arrange sliced goose, roasted potatoes, and sautéed greens on a serving platter. Drizzle generously with black cherry gravy and garnish with extra sage leaves if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

30 g

Fat

45 g

Fiber

5 g