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Roast Goose with Caramelized Apples
This recipe is kosher for Passover.
Roast Goose with Caramelized Apples Eileen Goltz | Meat
4 hours 30 minutes
3 hours, 30 minutes
6 to 8 servings

  • 1 (10 to 13 lb.) goose, giblets and neck discarded
  • 3 garlic cloves
  • 8 Gala or Golden Delicious apples
  • ¼ cup fresh lemon juice
  • 6 Tablespoons sugar
  • ¼ cup apple liqueur
  • 1½ teaspoons ground cinnamon

  1. Position rack in bottom third of oven and preheat to 350°F.
  2. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; thinly slice garlic and place into slits. Place goose on rack, breast side down, in large roasting pan.
  3. Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 Tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
  4. Meanwhile, peel apples and cut each into 6 wedges. Toss apples and lemon juice in large bowl.
  5. Pour 6 Tablespoons goose fat into 15x10x2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, apple liqueur and cinnamon to apples; toss.
  6. Bake apples alongside goose until very tender and golden, about 1 hour.
  7. Serve goose with caramelized apples.