Roast Goose with Apples & Prunes | Christmas Recipe

This Christmas, enjoy a succulent Roast Goose with Apples & Prunes, accompanied by a zesty orange-thyme sauce and traditional Danish brunede kartofler.

Perfectly roasted to golden perfection, this goose recipe combines rich, savory meat with a subtle sweetness from apples and prunes, finished with crisp, caramelized potatoes. Ideal for Christmas or special occasions, this recipe serves 6–8 and highlights locally sourced Kilkenny Free Range goose.

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Serves: 6–8
Hands-on: 45 minutes | Roasting: ~2 hr 45–3 hr | Rest: 30 minutes
Oven: 220°C → 160°C (fan 200°C → 140–150°C)

Our Christmas Special

Turkey and ham are Irish classics but at Mara, we love gently nudging tradition. Goose offers richly festive flavors: succulent meat, crackling skin, and luscious fat that transforms your seasonal vegetables. Apples and prunes add a touch of sweetness, a clean orange–thyme sauce lifts the palate, and Danish brunede kartofler bring a glossy, bittersweet finish. We proudly source our goose from Kilkenny Free Range (Mary Walsh, Co. Kilkenny), supporting local, pasture-raised birds.

Ingredients

Goose & Stuffing

• 1 goose, 4–4.5 kg, Kilkenny Free Range (giblets reserved; no liver in stock)

• Fine sea salt, 18–20 g per kg (≈80–90 g total for a 4.5 kg goose); black pepper

• 4 tart apples (≈700–800 g), cored and chunky

• 200 g pitted prunes

• 1 small onion, quartered

• 8–10 sprigs thyme; 2 bay leaves

• 1 small orange, peel in wide strips + 125 ml juice

Orange-Thyme Sauce

• 2 shallots, finely chopped

• 150 ml dry white wine; 60 ml cider vinegar; 60 g caster sugar

• 500 ml light goose or chicken stock

• 250 ml fresh orange juice, plus roasting juices

• 6 sprigs thyme, 1 bay leaf

• Optional: 15–30 ml Grand Marnier or Cointreau

• 30–40 g cold unsalted butter, diced; salt & pepper

Brunede Kartofler (Caramelized Potatoes)

• 1.5 kg small waxy potatoes (baby Charlotte or similar)

• 200 g caster sugar; 50 ml water

• 75 g unsalted butter; 1–2 tbsp goose fat (optional)

• Fine salt

Equipment: roasting tin with rack, probe thermometer, small saucepan, fine sieve, wide sauté pan

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Method

1) Dry-brine & Prep (Night Before Recommended)

• Pat goose dry. Prick only skin over breasts and flanks. Rub with salt and pepper. Refrigerate uncovered overnight.

• Mix stuffing: apples, prunes, onion, thyme, bay, orange peel, 30 ml orange juice, pinch of salt. Loosely fill cavity; tie legs if needed.

2) Roast

• Preheat oven: 220°C (fan 200°C). Place goose breast-side up on rack; roast 20 minutes.

• Lower to 160°C (fan 140–150°C); roast ~2 hr 30–2 hr 50 for a 4–4.5 kg goose, basting fat every 30 minutes.

• Probe at 2 hr 20; doneness: 74°C at thickest thigh (avoid bone), clear juices. Optional: finish 10 min at 200°C for extra color.

• Rest 30 minutes. Spoon stuffing into warm bowl, discard bay leaves and orange peel.

3) Orange-Thyme Sauce

• Skim fat from roasting tin; deglaze with hot water, scrape fond.

• Cook sugar and vinegar to light amber. Off heat, add wine; reduce by half. Add shallots, stock, orange juice, thyme, bay; simmer to ~400–450 ml.

• Add deglaze; simmer 5 min. Strain. Whisk in Grand Marnier (optional) and cold butter. Adjust seasoning.

4) Brunede Kartofler

• Boil potatoes until tender, 12–18 min. Drain, peel, chill uncovered for best glaze.

• In wide pan, cook sugar with water to deep golden caramel. Off heat, whisk in butter (and goose fat, optional); return to low heat.

• Add potatoes, roll gently 8–12 min until evenly lacquered. Season lightly; keep warm.

5) Carving & Serving

• Separate drumsticks, thighs, and breast slices. Pile stuffing on platter. Serve with orange-thyme sauce and warm brunede kartofler. Pair with bitter greens like cavolo nero or chicory for balance.

Chef’s Notes & Tips

Quick Stock: Neck & giblets + onion, carrot, thyme, peppercorns, 1 L water; simmer 1–1½ hr, strain.

• Skin Pricking: Only prick skin, not meat, for optimal fat rendering.

• Split Finish: Rest breast at 68–70°C while legs reach 74°C for perfect doneness.

Where can I buy a goose?

Kilkenny Free Range - Mary Walsh raises pasture-fed, slow-grown geese in Co. Kilkenny. Birds are dry-plucked, traditionally hung, and seasonal (4–5 kg in late Nov–Dec). Pre-order at kilkennyfreerange.ie.