Gänsebraten

Gänsebraten (Roast Goose) with Onion, Thyme & Almonds

A festive German roast goose with a fragrant stuffing of onions, thyme, and almonds, yielding crisp skin and tender, juicy meat. Perfect for a special Sunday dinner or holiday feast.

Prep

30 min

Cook

180 min

Total

210 min

Serves

6-8

Difficulty

Hard

Recipe ingredients

• •1 whole (1 whole (about 4 kg / 8.8 lb)) goose, cleaned and patted dry, ask butcher for a fresh or fully thawed goose
• •3 large onions, 2 finely chopped for stuffing, 1 quartered for roasting
• •20 g (¾ oz) fresh thyme leaves, stripped from stems, plus a few sprigs for the roasting pan
• •100 g (3½ oz) blanched almonds, coarsely chopped
• •2 tsp salt, plus more for the skin
• •1 tsp black pepper, freshly ground
• •2 tbsp butter or goose fat, softened, for basting

Steps

1. 1 Preheat the oven to 220°C (425°F). Prick the goose skin all over with a fork, especially around the thighs and breast, to help render the fat. Rub the skin generously with salt, inside and out.
2. 2 In a bowl, combine the chopped onions, thyme leaves, chopped almonds, 1 teaspoon salt, and ½ teaspoon pepper. Mix well. Stuff this mixture into the goose cavity. Do not overstuff; leave some room for air to circulate. Close the cavity with kitchen twine or skewers.
3. 3 Place the quartered onion in a large roasting pan (or use a rack if you have one). Put the goose on top of the onions, breast side up. Rub the skin with the softened butter or goose fat. Add a few thyme sprigs and a splash of water (about 200 ml / ¾ cup) to the pan.
4. 4 Roast at 220°C (425°F) for 20-30 minutes, until the skin starts to brown and sizzle. Reduce the oven temperature to 160°C (325°F). Continue roasting, basting every 30 minutes with the pan drippings, for about 2.5 to 3 hours. The goose is done when the internal temperature in the thickest part of the thigh reaches 74°C (165°F) and the juices run clear when pierced.
5. 5 Carefully transfer the goose to a cutting board, tent with foil, and let rest for 30 minutes before carving. This allows the juices to redistribute. Reserve the pan drippings for gravy if desired.
6. 6 Carve the goose, serving slices of breast and leg with some of the onion-thyme-almond stuffing on the side.