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Goose gravy

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Nov 23
Updated: 13 Nov 24

When there’s a roast goose in the mix, it’s easy to make a great gravy. The day before you’ll be eating your roast, use all the veg trimmings from preparing your side dishes with odds and ends from the goose to make stock, then add the post-roasting juices for a gloriously rich gravy. This recipe also produces lots of lovely goose fat, to reserve for making roast potatoes and other sides.

Make this gravy as part of our zero-waste Christmas dinner.

Easy
November 2023

Test kitchen approved

Serves 6 with leftovers
Hands-on time 15 min, plus overnight chilling. Simmering time 2 hours 45 min. Oven time 15-20 min

Make this gravy as part of our zero-waste Christmas dinner.

Dairy-free recipes

Nutrition: per serving

Calories: 106kcals
Fat: 0.8g (0.2g saturated)
Protein: 3g
Carbohydrates: 7.9g (0.5g sugars)
Fibre: 0.5g
Salt: 0.3g

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Ingredients

Wings, excess skin and fat, neck and giblets from the goose (not the liver)
Vegetable trimmings: the tops and tails from the carrots and parsnips; tops, tails and skins from the onions and shallots; red cabbage core; and sprout trimmings from our zero-waste Christmas dinner
Thyme, tarragon and rosemary stalks, reserved from the braised red cabbage and roast goose in our zero-waste Christmas dinner
1 bay leaf
8 black peppercorns
1 tsp fine sea salt
3 tbsp plain flour
450ml dry white wine
200ml dried porcini mushroom soaking liquid, reserved from the sprout and anchovy gratin in our zero-waste Christmas dinner

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Method

Heat the oven to 200°C fan/gas 7. Put the excess skin and fat from the goose in one roasting tin and the goose wings, neck and giblets in another. Roast both for 15-20 minutes until browned and a large amount of fat has rendered out. Tip out all the fat into a heatproof bowl or container and set aside.
Put all the goose bits in a large stockpot along with all the veg trimmings, reserved herb stalks, bay leaf, peppercorns and salt. Cover with 2 litres water. Bring to the boil, then reduce to a low simmer and leave to bubble, uncovered, for 2 hours, skimming off any foam that rises to the top. Strain the goose stock through a fine sieve into a container, then leave to cool. Cover and chill overnight.
The next day, when you’ve roasted the goose and it’s resting (and you’ve poured out the rendered fat), put the tin it was roasted in over a medium heat and sprinkle in the flour. Stir it in, scraping up any stuck bits, and cook for a few minutes, then stir in the wine and simmer until reduced by two thirds.

Add the stock and porcini liquid, then simmer for 30 minutes or until the gravy has reduced to the consistency you like. Taste for seasoning, then keep warm until ready to serve.