Roasted Goose with Warm Apple, Fennel & Onion Salad

By Andrew Zimmern

Roasting a whole goose is one of those projects that feels intimidating, but couldn’t be easier or more satisfying. This version uses an aromatic dry cure of juniper, allspice, orange zest and garlic, then roasts the bird upright so the skin crisps while the meat stays juicy. A warm salad of grilled apples, fennel and onions, plus a sweet-tart apple cider mustard sauce, makes the whole thing feel deeply autumnal and celebratory.

Andrew Zimmern's Roasted Goose with Apple Salad

Whole Roasted Goose with Apple, Fennel & Onion Salad

Ingredients

For the Goose

1 whole goose (10 to 12 pounds), giblets removed and patted dry
3 tablespoons kosher salt
2 teaspoons brown sugar
1 teaspoon black peppercorns, cracked
1 teaspoon allspice
1 teaspoon juniper berries, crushed
1 teaspoon dried thyme
4 cloves garlic, grated
Zest of 1 orange
1/4 cup apple cider
1/4 cup apple cider vinegar

For the Sauce

1 1/2 cups apple cider
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon paprika
Salt, to taste
Black pepper, to taste

For the Warm Apple Salad

2 fennel bulbs, trimmed and thinly sliced
2 firm apples, thinly sliced
1 large white onion, sliced
1/2 small red onion, thinly sliced
Neutral oil, as needed
Salt, to taste
Black pepper, to taste
1/2 cup oil-cured olives, pitted and halved
1/4 cup chives, thinly sliced

For the Dressing

1 teaspoon honey
1 tablespoon Dijon mustard
2 1/2 tablespoons apple cider vinegar
4 tablespoons extra-virgin olive oil
2 tablespoons hazelnut oil

Instructions

Cure the goose

Trim away any excess fat around the neck and cavity of the goose. Using a fork, skewer or trussing needle, prick the skin all over, being careful not to pierce the meat underneath. You want to puncture the fat layer, so it renders more easily as the goose cooks.

In a mortar and pestle or spice grinder, combine the salt, brown sugar, cracked pepper, allspice, juniper, thyme, garlic and orange zest. Crush into a coarse paste. Rub the cure all over the goose, making sure to get some inside the cavity as well. Place the goose on a rack set over a sheet pan and refrigerate uncovered for 24 hours. This helps season the bird and dry the skin for better crisping.

Roast the goose

Prepare a grill or live-fire setup for indirect roasting at 350 to 375 degrees F. I like to create a ring fire in my grill, with the goose sitting inside of a circle of hot coals. Mount the goose on a vertical roaster set inside a large skillet or drip pan. Place a partially filled beer can beneath the bird in the roaster to create steam and help gently cook the interior while the exterior crisps.

Andrew Zimmern roasts goose on wild game kitchen

Mix together the apple cider and apple cider vinegar for the baste and brush it all over the cured goose. Roast for 75 to 90 minutes, maintaining a steady cooking temperature and brushing occasionally with the cider-vinegar mixture. The skin will darken from the sugars in the cure and baste, which is expected. The goal is deeply browned, crisp skin without excessive blackening.

When done, remove the goose from the heat and let it rest for 20 to 30 minutes. The breast should range from medium-rare to medium in the thickest part, while the legs and thighs should be fully cooked.

Make the sauce

While the goose roasts, combine the apple cider, apple cider vinegar, honey, Dijon, paprika, a pinch of salt and a few grinds of black pepper in a small saucepan. Simmer until reduced to a glossy, lightly syrupy sauce that coats a spoon. Keep warm for serving.

Prep the salad

Place the shaved fennel, apples and white onion in a large bowl, lightly coat with oil and season with salt and pepper. Hold the red onion aside for later.

Grill the fennel, apples and white onion over high heat just until lightly charred in spots and beginning to soften. Some pieces should stay a little raw, some lightly cooked, and some nicely caramelized. Transfer back to the bowl and toss with the sliced red onion, olives and chives.

Andrew Zimmern Recipe Apple Fennel Onion Salad

Make the dressing

In a jar or small bowl, whisk together the honey, Dijon, apple cider vinegar, olive oil and hazelnut oil. Season with salt and pepper. Toss the warm salad with enough dressing to coat lightly.

Serve

Arrange the warm apple salad on a platter or in a serving bowl. Carve the goose and serve alongside the salad with the warm apple cider mustard sauce spooned over the top or passed at the table.

Notes:

Save the rendered goose fat. It is excellent for roasting potatoes or root vegetables.