Honey-glazed goose







Cook Time

35-40 Min


  • 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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