Roast Goose Recipe with Honey Orange Glaze

If you’re looking for a show-stopping holiday main that makes people actually stop talking mid-bite, this Roast Goose with Honey Orange Glaze is it. Goose is rich, juicy, and incredibly flavorful, and when you pair it with a sticky honey-orange glaze and crispy rendered skin? Absolute magic.

Don’t let roasting a goose intimidate you. It’s honestly easier than it sounds, and I’m walking you through it step by step so you end up with golden, crackly skin and tender meat that practically melts. This is the kind of meal that feels fancy, smells amazing, and earns you serious dinner hero points.

Why This Recipe Works

Dry brining + air drying gives you that beautifully crisp skin
Poking the skin allows the fat to render (goose has a lot of it — and that’s a good thing)
Flipping during roasting keeps the breast meat juicy
Honey orange glaze adds sweetness, citrus, and that glossy, irresistible finish
Low-and-slow first, hot at the end = crispy outside, tender inside

Jump to:

Why This Recipe Works
What Is My Take on Roast Goose Recipe with Honey Orange Glaze?
Make It a Meal
Easy Side Dishes
The Ingredients
Step By Step Instructions
Expert Tips
Common Questions
Storing Instructions
Recipe
💬 Comments

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What Is My Take on Roast Goose Recipe with Honey Orange Glaze?

I love goose because it’s richer than chicken and turkey but still incredibly tender when cooked properly. The meat has a slightly deeper flavor that pairs perfectly with sweet citrus — which is why honey and orange are such a natural match here.

This recipe keeps things classic with a Chinese five spice–inspired marinade and Shaoxing wine for depth, while the honey glaze gives it that holiday-worthy shine. Plus, you get a bonus gift: a ton of rendered goose fat that you’ll want to save and use on everything from potatoes to vegetables (trust me).

orange roasted duck on a platter garnished with oranges

**Don't forget to check out this recipe for Crispy Roasted Duck with Orange Sauce - it is also incredibly rich and delicious!**

Make It a Meal

Turn this roast goose into an unforgettable feast with these easy pairings:

Easy Side Dishes

Start with this warm and gooey Baked Brie
Serve it with Creamy Garlic Mashed Potatoes and/or Mashed Sweet Potatoes
Make sure you have a veggie side like Cheesy Cauliflower Bake, Oven Fried Squash, or Roasted Parmesan Asparagus
Soft and fluffy Easy Dinner Rolls from I Am Baker
Every dinner needs a sweet treat like this Pistachio Baklava, Milk Chocolate Buttercrunch or Homemade Apple Crisp

The Ingredients

You're going to want to get a 8-10 pound goose for this recipe. The younger the goose, the better it tastes, so if you can try and get a young one.

It may be difficult to find at the grocery store, but you should be able to get one at a butcher shop. I bought mine at the Asian grocery store.

They usually have them, BUT it may come with the head still attached and all it's innards. Like mine. Let's just say I got a quick lesson on how to gut a goose....

If you do buy one that still need to be gutted, check out this video.

The marinade and glaze for the cooked goose calls for Shaoxing cooking wine, which is a Chinese style dry rice wine commonly used for Chinese cooking.

It adds a great flavor to Chinese dishes, and is highly recommended if you plan on cooking Chinese food (I have a number of Chinese recipes coming soon guys). You can also substitute a dry sherry in place of the Shaoxing wine.

You can buy the ingredients through the below Amazon links if you don't feel like searching up and down the grocery store aisles (affiliate links):

Step By Step Instructions

goose rubbed with seasoning for roasted goose recipe

Step1: Combine all the marinade ingredients in bowl. Place the goose in a large roasting pan and stuff with the orange quarters.

Step2: Rub the marinade all over the goose massaging into the skin on both sides. Cover with the coarse sea salt and place in the fridge for 12-24 hours, uncovered.

Step3: Preheat oven to 325 degrees. With a sharp knife or skewer, poke holes in the skin of the goose all over, being careful not to pierce the skin. This helps the fat to render.

Step4: Place the goose on a roasting rack, breast side down, and roast for 1 hour. Drain excess fat from the pan and reserve. Flip the goose over and roast another hour. Drain excess fat from the pan and reserve.

brushing honey mixture for roasted goose recipe

Step5: Turn the heat up to 400 degrees and brush the goose with half of the honey glaze. Cook for 15 minutes. Baste again with remaining honey mixture and cook another 15-20 minutes, or until the temperature of the goose reads 160 degrees.

Step6: Remove and let rest for 15 minutes. Temperature will rise to 165 degrees while the goose is resting.

To get the most accurate temperature reading I use a Thermapen thermometer. This thing is awesome and I totally recommend it to anyone that cooks meat, makes candy or bakes bread on a regular basis.

**NOTE: reserve the carcass to make goose stock or bone broth**

Orange Honey Glaze

Combine all ingredients in a saucepan and heat until the honey is dissolved.

Expert Tips

Letting the goose sit salted and uncovered in the fridge for at least 12 hours (24 is better!) helps dry out the skin so it gets extra crispy.
If the goose starts browning too quickly, loosely tent it with foil.
Spoon off rendered fat regularly into a heat-proof container — you’ll want to keep every drop.
Don’t skip poking holes in the skin — this step is key for proper fat rendering.
Goose can be pink and still safe to eat as long as it reaches 165°F.
Dry sherry can be substituted for Shaoxing wine.
For extra orange flavor, add ½ teaspoon orange zest to the honey glaze.
Flipping the goose during roasting helps prevent dry breast meat.
Save the carcass to make goose stock or bone broth.

Roast Goose Recipe with Honey Orange Glaze

Common Questions

What temperature should goose be cooked to?

A whole goose should be cooked to an internal temperature of 165°F, according to the FDA.

Do you cover a goose when cooking?

Only if it starts browning too much — then tent loosely with foil.

Is it ok to eat pink goose meat?

Yes! Unlike chicken or turkey, goose can remain pink as long as it reaches 165°F.

Storing Instructions

Store leftover goose in an airtight container in the refrigerator for up to 4 days. Reheat gently to keep the meat from drying out, and don’t forget to drizzle a little of that glorious goose fat over the top for extra flavor.

To Freeze carve the meat and store it in a freezer-safe container or bag (I use my trusty FoodSaver). Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven, microwave, or skillet with a little reserved goose fat.

roasted goose recipe-goose on a pan stuffed with oranges

How to Use Goose Fat

It's worth making this cooked goose just to get the fat. This goose produced about 2 cups of the liquid gold. Use it wherever you would use other fats like duck fat, butter, bacon grease or coconut oil. Check out some of these ideas:

Use it in place of the duck fat in these Smashed Potatoes;
Use it in place of the duck fat in these Truffle Fries;
Use it to make these Crispy Roast Potatoes - just substitute goose fat for butter;
Rub it on a turkey or chicken before roasting;
Use it in place of olive oil to saute vegetables and/or fish fillets;
Use goose fat in place of butter or shortening in biscuit recipes.

Did you make this roast goose recipe? Rate the recipe and leave me a comment to let me know how it turned out!