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Roast Goose

Roast goose seasoned with salt, ginger, garlic, onion, celery, and water, then cooked in oven until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. 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. Rub the goose with coarse sea salt, ginger, and a little garlic a day or two before cooking.

  2. Line a pan with slices of onion and celery.

  3. Place the goose breast side down in the pan.

  4. Fill the pan halfway with water.

  5. Cover it tightly.

Stew and roast

  1. Stew in a 350°F (175°C) oven until half done.

  2. Turn the goose on its back.

  3. When tender, remove the cover.

  4. Increase the heat to brown the goose quickly.

  5. Baste frequently.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Ginger + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Ginger + celerytop 8% of all pairs
    Smell alikestrong
    Cooked together988 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Goose
Is the main cooked meat; stewing first makes it tender before browning.
Coarse sea salt
Seasons the goose and helps draw moisture to the surface for seasoning.
Onion
Aromatic base in the pan that flavors the cooking liquid and drippings.
Celery
Aromatic base in the pan that adds savory flavor to the cooking liquid.

The step that matters

Increase the heat to brown the goose quickly. Goose skin holds a lot of fat, and after stewing it is soft and pale. A hot oven crisps the skin and renders more fat, but high heat can scorch the skin if left unattended, so baste often.

Swap the celery

How well each one fits the dish's main ingredients (ginger, garlic, onion):

  1. Cuminfits better
  2. Turmericfits better
  3. Corianderfits better
  4. Celerythe original

Fit is the average pairing score against ginger, garlic, onion. 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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