Dane's Roasted Goose Recipe with Apple Chutney

Prep time: 30 minutes Cook time: 2.5 hours Serves: 4-6 people

Before he started slinging steaks at our Smokehouse & Grill, Dane was a chef at Rosetta Restaurant. His senior sous chef at the time passed on this roasted goose recipe to him – something he still looks back on fondly. The perfect centrepiece for your Christmas table, this roast goose has a delicious apple chutney to accompany.

  • 4-5.5kg goose

  • zest from 5 lemons

  • zest from 3 limes

  • 20g Chinese five-spice

  • 1 bunch parsley

  • 1 bunch sage

  • 2 bunches thyme

  • 20g honey

  • 250g Apple cider vinegar for the apple chutney

  • 250g sugar for the chutney

  • 1kg Granny smith apples, peeled, cored and chopped into chunks for the chutney

  • 300g brown onions small diced for the chutney

  • 50g garlic ginger paste for the chutney

  • 50g turmeric for the chutney

  • 2 ceylon cinnamon sticks for the chutney

  • 500g sultanas for the chutney

  • 30g yellow mustard seeds for the chutney

  • 10g crushed red pepper for the chutney

  • salt to taste

  • Step 1.

    Score the goose in the breast and thighs. Remove giblets and excess fat.

  • Step 2.

    Mix five-spice with lemon and lime zest with a touch of salt and pepper. Generously salt the cavity of the goose and rub the citrus mix onto the skin.

  • Step 3.

    Place one bunch of parsley, thyme, and sage into the cavity.

  • Step 4.

    Cover goose in tin foil and roast for 1.5 hours at 180c (strain goose fat when needed).

  • Step 5.

    Remove foil and pour honey chopped thyme onto the goose. Roast for 30 minutes more to crisp and brown skin.

  • Step 6.

    Cover loosely and rest for 15 minutes.

  • Step 7.

    For the apple chutney, sweat onions until translucent.

  • Step 8.

    Add garlic ginger paste, turmeric, chili peppers, and cinnamon until fragrant.

  • Step 9.

    Add sugar and vinegar until sugar is dissolved. Simmer for 10 minutes.

  • Step 10.

    Add remaining ingredients and simmer until chutney thickens. Cool and cover. Serve with roast goose.