Our Chef Jonatan Melki's secrets for a perfect whole roast goose!

Ingredients :

- A whole goose of 4 to 5 kg (Reserve yours now via info@augitedesoies.ca )
Choice of Stuffing: Mediterranean or Epicurean

Mediterranean Stuffing: Rice, goose broth, minced meat
Almonds, roasted pine nuts, 7 spices, cinnamon

Epicurean Stuffing: Onions, cranberries, pistachios
Minced meat, rice or macédoine potatoes, eggs
Beer or white wine, rosemary, thyme.

Cooking :

1. Preheat your oven to 450-475°F.
2. Prepare the stuffing and stuff the goose carefully.
3. Place it on a rack, with a container underneath to collect the fat.
4. Start on high (30-45 min), then 350°F for ~3h.
5. Prick the skin regularly, baste the goose with its juice.
6. After 2.5 hours, check the internal temperature of the thigh which should be 82°C (180°F). If there is no thermometer, the juice should be clear, without blood.

So are you ready for a memorable feast?

To your stoves!