# Slow-Roasted Goose

Recipe by [Giulia Bellandi](https://fridge.menu/en/u/giuliabella)

A slowly roasted goose with a prune and apple stuffing, cured in brine for a day before cooking.

Servings: 6 · Prep 30 min · Cook 120 min · Meat

![AI photo: Slow-Roasted Goose](https://image.fridge.menu/adaptations/bq8r1fud/e2e3e7e38cde7d9c004ba1ee72dcd247428c41f8b96688bf2b4d249b6dba8443.jpg)

## Ingredients

- 4 kg Goose — whole
- 5 l Water
- 500 g Salt
- 250 g Caster sugar
- 200 g Prunes — stoned
- 200 ml Port wine
- 4 pcs Apple — diced
- 3 pcs Red onion — quartered
- Salt
- Black pepper — freshly ground
- 500 g Goose giblets
- 2 pcs Red onion — quartered
- 4 pcs Carrot — cut into large chunks
- 4 pcs Celery — cut into large chunks
- 1 pcs Leek — cut into large slices
- 4 pcs Bay leaf
- 2 pcs Thyme — fresh sprigs
- 10 pcs Black pepper — peppercorns
- 2 l Water

## Steps

1. Defrost the goose slowly in the fridge over 3-4 days, starting 4 days before roasting, keeping the fridge at 5-7°C.
2. The day before roasting, remove the giblets from the goose, place them in a covered bowl and keep in the fridge.
3. Bring 5 litres of water with the salt and sugar to the boil, cool completely and pour over the goose in a large tub, cover and leave in a cold place for 24 hours.
4. Soak the prunes in the port wine 1 day before roasting.
5. Before roasting, pat the goose dry inside and out with paper towels and rub generously with salt and pepper, inside and out. (5 min)
6. Put the port-soaked prunes, diced apples, red onion, salt and pepper into a large bowl and mix well. Stuff the goose with this mixture and close the opening with cooking skewers so the stuffing doesn't fall out. (10 min)
7. Place the goose giblets on the bottom of the roasting tin together with the onion, carrot, celery, leek, bay leaf, thyme and peppercorns to form a snug bed for the goose. (5 min)
8. Place the goose breast-side down in the tin and roast at 125°C, conventional setting, for 2.5 hours. (150 min)
9. Remove the goose and pluck out any remaining pin feathers with kitchen tweezers, taking off small bits while the skin is still warm. (15 min)
10. Set the oven to 150°C, place the goose on a rack over the tin breast-side up, pour water into the tin and insert a thermometer into the thickest part. Roast for 1 hour, basting with the pan juices every 30 minutes, until the temperature reaches 65°C. (60 min)
11. Remove the goose, strain the juices and stuffing from the tin through a fine sieve into a bowl. Discard the stuffing, and place the bowl of stock in the fridge for a few minutes for the sauce. (5 min)
12. Pour 200ml of water into the tin and place the goose back in. Raise the temperature to 230°C and roast until the temperature reaches 72°C, optionally giving it a few more minutes for crispy skin up to 73-74°C. (30 min)
13. Let the goose rest uncovered for 10-15 minutes on the counter, until the temperature rises to 75°C.

## What was changed

In the 150°C step, the duration (1 hour) was added, which was missing from the original text.

Published 2026-10-09

https://fridge.menu/en/r/roast-goose-bq8r1fud

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