Roasted Goose with Coconut Glaze

Ingredients

In this adaptation, the traditional Danish Stegt gås is transformed into a Marshallese-inspired dish by incorporating coconut flavors and spices. The original dish is typically roasted with traditional Danish seasonings, while this recipe introduces a coconut glaze that adds a tropical twist. The use of coconut brings a unique flavor profile to the dish, infusing it with the essence of Marshallese cuisine. We alse have the original recipe for Stegt gås, so you can check it out.

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground turmeric 1 tablespoon ground turmeric
• 1 tablespoon paprika 1 tablespoon paprika
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1/2 cup (120 ml) honey 1/2 cup (120 ml) honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the sea salt, black pepper, coriander, cumin, turmeric, and paprika to create a spice rub.
4. 4.
   Rub the spice mixture all over the goose, ensuring it is evenly coated.
5. 5.
   Place the goose on a roasting rack in a large roasting pan.
6. 6.
   In a saucepan, combine the coconut milk, honey, soy sauce, lime juice, minced garlic, and grated ginger. Heat the mixture over medium heat until it comes to a simmer, stirring occasionally.
7. 7.
   Pour half of the coconut glaze over the goose, reserving the remaining glaze for basting.
8. 8.
   Roast the goose in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 75°C (165°F), basting with the remaining coconut glaze every 30 minutes.
9. 9.
   Once cooked, remove the goose from the oven and let it rest for 15 minutes before carving.
10. 10.
    Serve the Coconut-Glazed Roasted Goose with the remaining coconut glaze on the side for dipping.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy glaze.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.
• Ginger — Peel the ginger before grating to remove any tough skin.

Tips & Tricks

• To achieve a crispy skin, increase the oven temperature to 220°C (425°F) for the last 15 minutes of roasting.
• Serve the roasted goose with a side of roasted vegetables for a complete meal.
• If goose is not available, you can substitute it with duck for a similar flavor profile.
• For an extra burst of flavor, add a pinch of chili flakes to the coconut glaze.
• Make sure to baste the goose regularly to keep it moist and flavorful.

Serving advice

Carve the roasted goose into slices and arrange them on a platter. Drizzle some of the reserved coconut glaze over the slices for added flavor. Serve with steamed rice or mashed sweet potatoes for a satisfying meal.

Presentation advice

Garnish the platter with fresh herbs, such as cilantro or mint, to add a pop of color. Place lime wedges around the platter for guests to squeeze over their servings. Serve the dish on a bed of banana leaves for an authentic Marshallese touch.