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Twice Roasted Goose

Add a touch of Boudreaux's magic to your holiday table! My Twice-Roasted Goose, straight from the Boudreaux family table, is the perfect centerpiece for your festive feast. Crispy, golden, and infused with the warmth of home-cooked goodness, it's a recipe that brings families together. Celebrate the season with a taste of tradition.





  1. Preheat oven to 325 with convection on.
  2. Zest citrus and reserve rinds. Chop rosemary and thyme.
  3. Add zest and herbs to a mortar and pestle with a tsp of kosher salt and grind up. Add in 2 tbsp of prime beef and chop and mix well.
  4. Slice citrus, 1 shallot and garlic. Add sage and reserve to fill cavity of goose with.
  5. Wash and pat dry goose. Remove any extra skin. Score the skin in a cross pattern making sure not to cut into the meat.
  6. Stuff cavity with aromatics and tie together legs.
  7. Use seasoning and generously rub over the goose.
  8. Place on a wire rack on a sheet pan breast side down and cook for 30 minutes then rotate pan 180 degrees.
  9. Remove pan and flip goose breast side up. Cook until internal is 155.
  10. Reve from pan and save rendered fat.
  11. Cut potatoes in half with fine sliced shallots. Toss in some of the reserved goose fat and season. Place on sheet pan and roast at 400 until tender.
  12. Carve goose into quarters and place skin side on another pan. Place under broiler until skin is crispy.
  13. Carve and plate with potatoes.
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