Roast goose with sour cherry and red wine sauce

Roast goose with sour cherry and red wine sauce

  • serves 6
  • A little effort

Roast goose makes a real change from turkey at Christmas. This recipe pairs it with sour cherries and a red wine sauce. The size of a raw goose can be deceptive, as it contains a lot of fat that will shrink in the oven. This size of goose will feed 6 people.



  • goose 1 oven ready, about 4.5 kg
  • Maldon sea salt
  • onion 1, quartered
  • rosemary a small bunch

sourcherry sauce

  • shallots 3, finely chopped
  • butter
  • dried sour cherries 50g
  • red wine ½ bottle
  • chicken stock 250ml
  • cinnamon stick 1
  • redcurrant jelly 3 tbsp


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Remove any excess fat from the goose cavity. Prick the goose all over with a fork (especially the really fatty bits) then rub with the sea salt flakes. Put the onion and rosemary in the cavity then sit the goose on a trivet in a large roasting tray. Cook for 30 minutes then turn the oven down to 180C/fan 160C/gas 4 and cook for another 1½-2 hours (drain off the excess fat a couple of times during cooking). to test if the goose is cooked, pierce the thick part of the thigh with a skewer – the juices should run clear. leave to rest for 30 minutes before carving.

  • Step 2

    While the goose is resting, make the sauce. Fry the shallots in a knob of butter until softened. Add the rest of the ingredients (apart from the redcurrant jelly) and simmer until reduced and syrupy. Stir in the redcurrant jelly and another knob of butter until melted and glossy. Serve with the goose.

Nutritional Information

  • Kcals 886
  • Fat 57.6g
  • Carbs 14.1g
  • Fibre 0.7g
  • Protein 73.6g
  • Salt 2.45g