Pomegranate Roast Goose
Marinated in pomegranate molasses, garlic, juniper berries and herbs and roasted to perfection.
Servings 8 servings
Equipment
- Roasting Pan
- Basting brush
- Meat thermometer
Ingredients
- 6-7 lb Goose
- Fresh herbs – rosemary, oregano, and thyme a bundle
- 1 tsp Juniper berries
- 4 Garlic cloves
- 1 Lemon juice juice and zest
- 1/4 cup Olive oil
- 1/2 cup Pomegranate molasses
- 2 tbsp Coarse salt
- 1 tbsp Coarse pepper
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 overnight.
- Remove the goose from the fridge and allow to sit out for an hour to bring it to room temperature.
- Preheat oven to 450.
- Place the goose uncovered in the 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 165, about one hour and a half for a 6-7 pound bird. Periodically baste the goose with the juices in the bottom of the pan and recover.
- Rest the goose tented for 15 minutes before carving.