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An easy to make, no-fuss and perfect recipe for roast goose breast and gravy with step by step photos just like how my husband’s grandmother used to make it.
It’s superbly juicy and flavorful and served with an amazing gravy out of the drippings. Made with a handful of ingredients and minimal effort. Just what you need on a Sunday or any special occasion such as birthday or Christmas.
Roasted goose breast with lots of gravy is one of our most loved roasts on Sundays or during Christmas. The goose breasts are crispy on the outside with a nice golden brown skin, juicy and flavorful inside and so versatile.
The meat is generously seasoned with salt, pepper and mugwort and cooked with celery, carrots and onions and apples in water and apple juice.
What you’ll need to make roast goose and gravy
- 250 ml (1 cup) apple juice
- 250 ml (1 cup) water
- 4 goose breasts (1 kg (2.2 lbs)/ breast)
- 200 g (7 oz) celery root, peeled and cut into small slices
- 3 medium onions, peeled and cut into bite – sized pieces
- 2 medium carrots, peeled and cut into bite – sized pieces
- 3 medium apples
- 1 tablespoon mugwort
- salt and freshly ground pepper to taste
Note: If you don’t have mugwort, don’t let that stop you, go ahead and make this meal. It won’t hurt the taste.
How to cook German roasted goose breast with gravy
Rub the meat with salt, freshly ground pepper and mugwort. We’ve used about 1 teaspoon salt per breast. Put the goose breasts on roasting pan with the skin side up.
Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts. Pour about 250 ml (1 cup) of water and 250 ml (1 cup) of apple juice into the pan.
Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°C (356 °F) with both up and low heat.
After 1 hour scoop a little bit of the sauce and spread it on every goose breast
and bake for 1 more hour. Next take a spoon and skim off most of the fat from the dripping/ juices from the goose.
Scoop a little bit of the sauce once again and spread it on every goose breast and cook for 30 minutes.
Now increase the temperature to 200 °C (392 °F) grill and roast the meat for about 15 minutes or until nicely golden brown. Keep a close eye on the goose breasts, so that they won’t burn.
Next transfer the goose breasts to a different roasting pan and make the gravy.
How to make gravy for roast goose
The drippings that came out of the goose while roasting are the foundation to a perfect gravy.
So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula.
Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Take a spoon and skim off most of the fat from the gravy and done.
To serve, remove the the goose breasts from the bone with a sharp knife and cut the meat into slices.
What to serve with roast goose
We’ve served with potato dumplings, sauteed brussels sprouts, red cabbage and sauerkraut but you could also serve it with bread dumpling and wirsing or any side of your choice.
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Roast Goose Breast With Gravy Recipe
Equipment
- Baking sheets or roasting pans
- Saucepan or pot
- Sharp knife
Ingredients
- 250 ml (8.6 fl oz/ 1 cup) apple juice
- 250 ml (8.6 fl.oz/ 1 cup) water
- 4 goose breasts (1 kg (2.2 lbs)/ breast)
- 200 g (7.1 oz) celery root peeled and cut into small slices
- 3 medium onions peeled and cut into bite – sized pieces
- 2 medium carrots peeled and cut into bite – sized pieces
- 3 medium apples
- 1 tablespoon mugwort
- salt and freshly ground pepper to taste
Instructions
- Rub the meat with salt, freshly ground pepper and mugwort. We've used about 1 teaspoon salt per breast.
- Put the goose breasts on roasting pan with the skin side facing up. Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts.
- Pour about 250 ml (1 cup) of water and 250 ml (1 cup) of apple juice into the pan. Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°C (356 °F) with both up and low heat (Convection bake function: 160 °C (320 °F)).
- After 1 hour scoop a little bit of the sauce and spread it on every goose breast and bake for 1 more hour.
- Next take a spoon and skim off most of the fat from the dripping/ juices from the goose. Scoop a little bit of the sauce once again and spread it on every goose breast and cook for 30 minutes.
- Increase the temperature to 200 °C (392 °F) grill (Convection bake function: 180 °C (356 °F)) and roast the meat for about 15 minutes or until nicely golden brown. Keep a close eye on the goose breasts, so that they won't burn. Next transfer the goose breasts to a different roasting pan and make the gravy.
- The drippings that came out of the goose while roasting are the foundation to a perfect gravy. So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula.
- Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Take a spoon and skim off most of the fat from the gravy and done.
- To serve, remove the the goose breasts from the bone with a sharp knife and cut the meat into slices. We've served with dumplings, sauteed brussels sprouts, red cabbage and sauerkraut but you could also serve it with bread dumpling or side of your choice.
Notes
- If you don’t have mugwort, don’t let that stop you, go ahead and make this meal. It won’t hurt the taste.
Did you make this goose breast roast? I’d love to hear from you! Simply write a comment and add rating to it.