Braised goose in red wine with quince

Serves 4-6

By braising the goose you can avoid any tough or dry cuts. Another advantage, unlike a roast, is that you can cook it up to three days in advance and reheat on the day, just adding the quince when you serve.

  • 1 good quality goose, weighing 3-3.5kg
  • Salt and freshly ground black pepper
  • 4 quince, peeled and cored and cooked as below
  • 1/2 stick of cinnamon
  • 4 cloves
  • 400g caster sugar

for the sauce

  • 8 large shallots, peeled and finely chopped
  • 1 clove of garlic, peeled and crushed
  • 100g butter
  • 5tbsp flour
  • 1tbsp tomato purée
  • 75cl bottle of red wine
  • 2 litre hot chicken stock, or a good quality cube will do
  • Few sprigs of thyme
  • 1 bay leaf
  1. Put the quince in a pan with the cinnamon, cloves and sugar, bring to the boil and simmer for 45 minutes-1 hour or until they are tender.
  2. Leave them in the liquid to cool.
  3. Meanwhile preheat the oven to 220ºC/430°F.
  4. With a heavy chopping knife, cut the goose in half (or get your butcher to do it).
  5. Cut off the parson’s nose and trim away any excess fat and the backbone where there is no meat.
  6. Remove the legs and cut them in half.
  7. Cut each breast into 4 pieces.
  8. Season the birds with salt and freshly ground black pepper
  9. Roast them in a roasting tray for 30-40 minutes, until they are nicely browned, turning them every so often and draining off any fat into a bowl.

Meanwhile make the sauce.

  1. Gently cook the shallots and garlic in the butter for 2-3 minutes until soft and lightly coloured.
  2. Add the flour and stir well over a low heat for a minute.
  3. Then add the tomato purée, and gradually the red wine, stirring well to avoid lumps forming, then slowly stir in the hot stock.
  4. Bring to the boil, add the thyme and bay leaf and simmer for 15 minutes.
  5. Remove the goose from the oven and drain in a colander over a bowl to reserve the fat. (Keep this in the fridge for cooking roast potatoes or confit.)


  1. Turn the oven down to 170ºC/330°F
  2. Put the pieces of goose into a casserole dish with the sauce, cover with a lid and braise for 2 hours or until the pieces are tender.
  3. You will need to remove a piece and check it with a knife and return it to the oven if it’s not tender.
  4. Remove the pieces of goose from the liquid, put them on a plate and cover with foil.
  5. Transfer the cooking liquid to a large saucepan, skim off any fat with a ladle and simmer until the sauce has thickened.
  6. Return the pieces of goose to the sauce and season with salt and pepper if necessary. At this point you can keep the dish in the fridge for a few days.

To serve

  1. Remove the quince from the liquor, cut into 6 wedges and add to the goose and sauce.
  2. Bring back to the boil and simmer for 4-5 minutes.
  3. Arrange the goose and quince on plates or a serving dish and spoon over the sauce.


This entry was posted in Goose / Geś. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *