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Roast Goose

A goose parboiled, stuffed, coated in flour paste, roasted, and served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Wine and apple are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,207 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Roast Goose

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Parboil the goose until partially cooked.

  2. Prepare a stuffing of your choice and fill the goose.

  3. Mix flour and water to create a paste and cover the goose with it.

Roast and serve

  1. Roast the goose in a moderate oven at 350°F (175°C) until fully cooked.

  2. Remove the paste before serving and serve with apple sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wine + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together1,207 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + appletop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Wine + flourtop 28% of all pairs
    Smell alikelow
    Cooked together6,435 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Apple + saucetop 31% of all pairs
    Smell alikelow
    Cooked together965 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Goose
Provides the main meat and fat that cook down during roasting.
Strong wine
Adds acidity and aroma to the dish.
Flour
Forms a paste that shields the goose skin from drying and over-browning in the oven.

The step that matters

Parboil the goose until partially cooked. Parboiling renders some of the fat under the skin before roasting, which helps the skin crisp and keeps the final roast from becoming greasy. Stopping at partial cooking leaves the meat to finish in the oven.

Swap the apple

How well each one fits the dish's main ingredients (wine, flour, sauce):

  1. Raisinfits better
  2. Grapefits about as well
  3. Avocadofits about as well
  4. Applethe original

Fit is the average pairing score against wine, flour, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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