Skip to main content

Goose with Pomegranate Glaze

whole pomegranates
  • 12 ServingsServings


  • 1 7-8 pound goose or duck
  • 1 teaspoon ried marjoram, crushed
  • 1/4 to 1/2 teaspoon coarsely ground black pepepr
  • 1 medium unpeeled orange, cut into wedges
  • 1 stalk celery, cut
  • 1 pound parsnips, peeled and cut into 1-1/2 inch pieces
  • 2 large quince, quartered
  • 3 large pomegranates
  • 1 18 oz. jar plum jam (1 1/2 cups)
  • 1/3 cup apple cider or apple juice
  • 3 tablespoon soy sauce
  • 1 1/2 teaspoon shredded lemon peel
  • Fresh Herbs (sage, basil, or tarragon)
  • Sliced apples (optional)


Preheat oven to 350 degrees. Rinse goose and pat dry. Sprinkle the cavity and rub the outside of the skin with marjoram and pepper. Stuff the cavity with orange wedges and celery. Skewer neck skin to back and tie legs to tail using cotton string. Twist wings under back. Prick entire surface of skin with a fork.

Place goose, breast side up, on a rack in shallow roasting pan. Insert meat thermometer. Roast uncovered for 2 to 2-1/2 hours, to 180 degrees on thermometer. Drumsticks should move easily in sockets and clear juices. Discard juices as they accumulate during roasting. Place parsnips and quince next to goose on the rack. Roast together during last 45 minutes.

Preparing the Glaze
Halve pomegranates. Remove 2 tablespoons of whole pomegranate seeds and set aside. Juice remaining seeds. In a medium saucepan, combine jam, pome-granate juice, cider, soy sauce, and lemon peel. Bring to boil, reduce heat and simmer uncovered about 15 minutes until reduced to 1-1/2 cups, stirring frequently. Strain through a sieve. Baste goose with 1/2 cup glaze during last 15 minutes of roasting. Serve remaining glaze as sauce.

Let goose stand 15 minutes before carving, serve with parsnips, quince and sprinkle with fresh seeds.

Source: California Pomegranates

Publish date: