In this article, I present the sauce recipe for goose. Here I show you both the classic goose sauce and some quick variations as orange sauce.
Maybe the roast goose is already in your oven and now you need some ideas for the sauce? Then you’ve come to the right place.
I wish you good luck and look forward to comments and cooking questions at the bottom of the page! Please feel free to share this post with your friends 🙂 Thank you!
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1. Preparing the sauce for the goose, Chef’s tips
The typical goose sauce is totally easy and I would really like to invite you to cook it yourself in star chef quality:
- Remove the goose and the meat from the carcasses (bones).
- Allow the goose bones to cool and chop them…
- Remove the roast residue from the baking tray and the cooked giblets and neck…
- Place in a large pot with the goose bones.
- Add the apple and onion stuffing.
- Fill up with veal stock homemade or from a jar or chicken stock cold.
- Slowly bring the gravy to the boil…
- Now simmer gently for 3-4 hours.
- Strain the sauce through a fine hair sieve and reduce.
- Thicken with potato or cornflour.
- Mix with butter and serve.
Cooking goose sauce from goose bones and giblets is what the star chefs do. Hans Haas from the Tantris tastes the sauce with apple juice and binds it with freshly grated potato.
Preparation tip from chef Thomas Sixt
2. Recipe classic sauce for goose
This goose sauce is sure to succeed and tastes great, below are the step by step instructions.
- Stuffing the goose Apple and onions from the roasted goose
- chopped, cooked goose bones from the carved goose
- giblets and neck of the goose
- gravy from the baking tray and dark goose fat
- 500 ml veal stock jar or home cooked
- 500-1000 ml chicken stock or vegetable stock
- 1-2 pc potatoes raw for finely grating and binding the goose sauce
- salt
- pepper
- 60 g cold butter
- Put the stuffing from the cooked roast goose, the removed goose bones and the drippings and roast residue from the tray into a saucepan.
- Cover the bones and roast residue with cold veal stock and broth when cold. Slowly bring the stock to the boil, then leave to simmer gently for 3-4 hours.
- Strain the sauce through a fine hair sieve or a hair tip sieve and bring to the boil again.
- You can degrease (deglaze) the sauce in two ways: Either let the sauce get cold and remove the fat or remove the fat from the warm, no longer boiling sauce with a ladle. Then boil down (reduce) the sauce to the desired flavour strength.
- Thicken the sauce with cornflour: To do this, mix cornflour in cold water, bring the sauce to the boil, slowly add the starch water, continue to boil and keep adding starch water until the desired binding of the sauce is achieved.
- Bind the sauce with potato: Finely grate a potato, bring the sauce to the boil, add grated potato and bring to the boil, continue adding potato until the desired binding of the sauce appears.
- Mix the sauce with cold butter shortly before serving and serve with the roast goose.
3. Calories (kcal) and nutritional values
4. Tip for a quick goose sauce with oranges
Your schedule doesn’t allow for long sauce cooking? Then I have a second variation for you: Goose sauce with oranges… It’s quick and a classic of French cuisine.
- Put the dark roast residue from the baking tray and some goose fat into a pot.
- Prepare orange fillets and squeeze the juice from the oranges.
- Add the orange juice to the pot, supplement with chicken stock if necessary.
- Season with salt, pepper, cayenne pepper.
- Bring to the boil, thicken with cornflour dissolved in cold water.
- Bring to the boil and leave to infuse, strain through a fine hair sieve.
- Season to taste with thyme.
- Allow the sauce to boil further and blend with butter.
- Add the orange fillets to the sauce shortly before serving.
Orange sauce is quick to make and tastes delicious!
Tip from Chef Thomas Sixt
5. Further suitable recommendations
