Marinated in pomegranate molasses, garlic, juniper berries and herbs and roasted to perfection.
Course Meat
Cuisine Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Calories 300kcal
Ingredients
Goose - 6-7 lbs
A bundle of fresh herbs – rosemary, oregano, and thyme
Juniper berries - 1 tsp, whole berries
Garlic – 2 cloves
Lemon juice – 1 whole lemon
Olive oil – ¼ cup
– ¼ cup
Coarse salt – 2 tablespoons
Coarse pepper – 1 tablespoon
Instructions
Puree the herbs, garlic, lemon juice, olive oil, juniper berries, pomegranate molasses, salt and pepper in a blender or food processor.
Score the skin of the goose, making cuts in the skin. (See video) Rub the marinade into the skin and cavity of the goose. Cover and marinate in the fridge over-night.
Remove the goose from the fridge for an hour to get room temperature.
Preheat oven to 450.
Place the goose uncovered in a 450 degree oven for 10 minutes.
Turn the oven down to 325, cover the goose, or tent with foil and roast until the internal temperature is at lease 165. About an hour and half for a 6-7 pound bird.