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Honey-glazed goose

by Christina Julia

Honey glazed goose

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 5.4kg/12lb goose
  • For the marinade
  • 3 tablespoons clear honey
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh coriander
  • 4 tablespoons light soy sauce
  • 3 garlic cloves, crushed
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon five-spice powder
  • 1 teaspoon ground coriander
  • pinch of ground cinnamon


  • Rinse the goose inside and out, and pat dry with kitchen paper.
    Remove the wing tips, neck and gizzard. Truss the goose, and place
    in a non-metallic dish.
  • Mix together all the marinade ingredients in a large jug, and pour over
    the goose. Cover and leave to marinate in the refrigerator overnight,
    turning and basting occasionally.
  • Preheat the oven to 220°C/425°F/Gas mark 7.
  • Remove the goose from the marinade, and pat dry with kitchen paper.
    Weigh the bird, transfer to a rack in a roasting tin and cover with foil.
    Roast for 20 minutes, then reduce the temperature to 200°C/400°F/
    Gas mark 6, and roast for 15 minutes per 450g/1lb.
  • Serve with roast potatoes and vegetables.

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