Mother Earth Living

Herbal Recipes for a Holiday Feast: Roast Goose with Fresh Sage, Winter Savory and Black Walnuts

Make this herb-roasted goose for a holiday dinner.
By David Daggett
December/January 1994
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Serves 8 to 10 

Two assertive herbs combined with wonderfully aromatic black walnuts will fill the kitchen with an irresistible fragrance as they cook together. If you don’t live in black walnut country, you can order them, neatly shelled, from Missouri Dandy Pantry, 800-872-6879. English walnuts are a reasonable substitute.

• 1 goose, about 12 pounds
• 3 tart cooking apples such as Granny Smith
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh winter savory
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4–1/2 cup coarsely chopped black walnuts

1. Wash the goose inside and out.

2. Pare, core, and slice the apples. Toss them with the herbs, salt and pepper, and walnuts. Fill the cavity of the goose with the apple mixture.

3. Truss the goose and prick the skin of the legs, thighs, and breast. Place it, breast down, on a rack in a roasting pan. Place a pan of water on the bottom shelf of the oven to keep the goose from drying out.

4. Roast the goose, uncovered, at 400 degrees for 15 to 20 minutes. Turn it over, reduce the heat to 350 degrees, and roast 1 hour longer.

5. Turn the goose again and roast 1 1/4 to 1 1/2 hours longer, or until the juices run clear when a knife is inserted between the leg and thigh.

6. Let the goose rest 10 to 15 minutes before carving.

David Daggett is executive chef at Fox Acres, a secluded golf and country club at Red Feather Lakes, high in the Colorado Rockies. He received his training at the California Culinary Academy in San Francisco. 

Click here for the original article, Herbal Recipes for a Holiday Feast.

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