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Goose Dish that will upgrade your Christmas Dinner

grilled goose, cooked to perfection
By Our Arteflame Chef @Big Swede BBQ
Indulge in a luxurious feast with a Grilled Goose on the Arteflame Rotisserie, accompanied by roasted root vegetables and a rich foie gras sauce, perfect for an elegant, special occasion meal.
Grilled Goose on the Arteflame Rotisserie with Roasted Root Vegetables and Foie Gras Sauce

Serves: 6-8

Ingredients:

For the Goose:

  • 1 whole goose (about 10-12 lbs)
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 lemon, halved
  • Fresh herbs (thyme, rosemary)

For the Roasted Root Vegetables:

  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 1 turnip, peeled and chopped
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the Foie Gras Sauce:

  • 4 oz foie gras
  • 1 shallot, finely chopped
  • 1/4 cup brandy
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
Instructions:
  1. Prepare the Goose:

    • Remove giblets from the goose and pat it dry with paper towels.
    • Rub the goose inside and out with olive oil, salt, pepper, and minced garlic.
    • Stuff the cavity with lemon halves and fresh herbs.
    • Truss the goose and attach it to the rotisserie rod.
  2. Grill the Goose:

    • Preheat the Arteflame grill with the rotisserie set up.
    • Place the goose on the rotisserie and cook at a medium heat for about 2 to 2.5 hours, or until the internal temperature reaches 165°F.
  3. Roast the Vegetables:

    • In a large bowl, toss the root vegetables with olive oil, salt, and pepper.
    • Spread the vegetables around the goose on the grill, stirring occasionally, until they are tender and caramelized, about 1 to 1.5 hours.
  4. Make the Foie Gras Sauce:

    • In a saucepan, sauté the shallot and foie gras over medium heat until the shallot is translucent.
    • Deglaze the pan with brandy, then add chicken stock.
    • Bring to a simmer and reduce by half.
    • Stir in the heavy cream and cook until the sauce thickens. Season with salt and pepper.
  5. Serve:

    • Once the goose is cooked, remove it from the rotisserie and let it rest for 15 minutes before carving.
    • Serve the sliced goose with the roasted root vegetables and drizzle with the foie gras sauce.

Enjoy your festive meal of Grilled Goose on the Arteflame Rotisserie, complemented by hearty roasted root vegetables and a luxurious foie gras sauce, perfect for a special occasion. 


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