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Glazed Christmas Goose Recipe

You can't go wrong with this marinated goose recipe this holiday season – it's absolutely delicious!

Glazed Christmas Goose Recipe

To make your Christmas goose extra festive, garnish it with orange slices, cranberries, and fresh sprigs of rosemary. (Liliya Kandrashevich / Shutterstock photo)

Print Recipe

Goose has a stronger taste than duck and I'm going to give you a tip that works with the flavor. Always marinate the goose in buttermilk in the refrigerator the entire day before cooking. It cleans up the taste and tenderizes the meat. Rinse and re-marinate with your favorite flavor (if any).

Homemade applesauce is often served with goose and makes a great side for this recipe.

Serves: 6
Prep time: 30 minutes + 4 hours marinating
Cook time: 2 to 2.5 hours


  • 1 (10-12) pound goose
  • 4 cups water, divided
  • 2/3 cup soy sauce
  • Celery stalk, chopped
  • Small onion, chopped
  • 1 tablespoon white sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons cinnamon
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon anise seed (optional)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water


  1. Start by making the marinade: In a large saucepan, combine 2 cups water the 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, reduce heat and simmer until celery is tender (stirring frequently).
  2. Cool marinade mixture to room temperature and then add the marinade to large a resealable bag.
  3. Add goose to the marinade. Reseal the bag and turn to coat the entire bird.
  4. Allow goose to marinate in the refrigerator for 4 hours; turning frequently. (This is in addition to soaking the goose in buttermilk overnight.)
  5. After marinating for 4 hours, remove the goose from the bag and discard the marinade.
  6. Sprinkle just the goose cavity with salt and pepper (you will also salt the bird during the last 1 1/2 hours of baking).
  7. Preheat oven to 325 degrees.
  8. Rub the skin of the goose with vegetable oil, and place on a shallow roasting pan.
  9. In a small cup or bowl, combine the cinnamon with garlic powder and anise (if you are using it). Rub spice mixture all over the outside of the goose.
  10. Bake goose uncovered for 30 minutes.
  11. While the goose is in the oven, create a basting sauce: In a small saucepan, combine the vinegar with 1 tablespoon of soy sauce, honey and the remaining 2 cups of water. Bring to a boil, reduce heat and simmer uncovered until reduced by half.
  12. After 30 minutes, bring the goose out of the oven and baste the goose heavily with the honey mixture. Lightly sprinkle the outside with salt. Return back to the oven and bake another 30 minutes uncovered.
  13. Remove from oven and cover with foil and return to oven to bake for another 1 1/2 to 2 more hours depending on the size of the goose, or until a meat thermometer reads 180 degrees. You may baste occasionally with the honey mixture during baking.
  14. Let stand covered with foil for at least 20 minutes before carving. Do not prick with a fork or slice during this time because you will lose all the juice from the meat.
  15. To make the gravy, strain pan juice and skim off the fat. In a small saucepan, combine cornstarch with cold water and mix until smooth. Whisk into the pan juice and bring to a boil, cooking and stirring for 2 minutes or until thickened. Serve the gravy with the sliced goose.

Wine Suggestions

  • Cono Sur Vision 2005 ($12)
  • Bridgeview 2001 Merlot ($10)
  • Red Truck 2006 Merlot ($8)

For more holiday recipes from Raschell Rule, visit:

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