Christmas Smoked Goose with Orange Spice
A festive Christmas goose is refined with an aromatic blend of oranges, juniper, and winter spices, then smoked over beech wood. The intense smoky flavor harmonizes beautifully with the Christmas notes of cinnamon, star anise, and orange zest. An unforgettable festive dish that combines tradition and the art of smoking.
Ingredients(for 1 kg)
Instructions
Make Spice Paste and Prepare Goose
30 minutes + 12 hours resting timeMix all spices with olive oil into a paste. Wash goose inside and out, pat dry, and pierce skin densely. Rub paste inside and out. Place orange quarters and juniper berries in the cavity. Let rest covered in the refrigerator for 12 hours.
Set Up Smoker
45 minutesSet smoker to 120 °C. Prepare beech and apple wood chunks. Place a deep drip pan with 200 ml poultry stock under the grate. Remove goose from refrigerator 1 hour before smoking and bring to room temperature.
First Half of Smoking
3 hoursPlace goose breast-side down on the grate. Smoke at 120-125 °C and add wood regularly. Check core temperature after 3 hours. Then turn the goose so the breast faces up.
Second Half of Smoking and Completion
3-4 hoursSmoke goose for another 3-4 hours until a core temperature of 82 °C is reached in the thickest part of the leg. In the last 20 minutes, increase temperature to 140 °C for crispy skin. Remove and let rest 20-30 minutes before carving.
Carving and Serving
15 minutesCarve the goose on a large cutting board: first remove the legs, then slice the breast along the breastbone. Use the collected goose fat from the drip pan for the side dishes.
Pro Tip
A goose has a lot of subcutaneous fat – be sure to pierce the skin well. Place a deep drip pan with some stock underneath and save the goose fat for roasted potatoes. Turn the goose once after 3 hours.
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