Goose recipe in the oven so that the meat is soft and juicy. Juicy goose in the oven How to pickle a goose and bake

One of our favorite holiday dishes is baked goose. This dish is very tasty, and quite original, and noble. The goose on the table symbolizes prosperity in the family and comfort in the house. Goose meat is quite tough, but baked for a long time. Therefore, to give the meat a tender texture, the whole bird is first marinated. There are a lot of goose marinade recipes from a variety of ingredients: wine, mustard, kefir, apple or wine vinegar. Our grandmothers prepared lingonberry or cranberry marinade. Another old recipe involves the use of sauerkraut with apples.

Classic marinade

This recipe was widely used in the old days in Russia for marinating goose. It can be used if we have a lot of time to prepare the bird for roasting. The result is very tender and flavorful meat. We will need the following ingredients:

wine vinegar - 1 l;

medium carrot;

bulb;

ginger root;

Bay leaf;

dried herbs;

Dill seeds;

peppercorns;

boiled water - 3-4 cups;

salt - 100 g

Marinade preparation

Thoroughly wash and clean vegetables. Finely grind the carrots, chop the onion. Put into a bowl. Grind the greens, fall asleep on top. We also send grated ginger, bay leaf, pepper, salt there. Mix well, add vinegar and water. We put on fire. Bring to a boil, simmer for about 10-15 minutes on the lowest heat. Turn off, let it brew. Marinate the goose after the liquid has cooled to room temperature.

There are also ways to pickle a goose with a lack of time for long preparations.

Quick marinade

This marinade is well suited if we have about 5-6 hours to marinate the goose. You will need the following ingredients:

mayonnaise - 270 g;

1 large lemon;

black pepper;

white pepper;

spices to taste;

salt

Pour mayonnaise with oil into a suitable container. Squeeze lemon juice into it. We beat with a whisk. Add spices with salt. Mix thoroughly. Coat the goose and leave for 5-6 hours.

In recent years, the method of baking products through a confectionery sleeve has become widespread. The meat cooks very quickly, but it turns out very juicy and tender. The method is very convenient and does not require cleaning dishes and oven from grease. To cook a goose in a sleeve, you can use almost any type of marinade. If you need to cook everything during the day, and the family loves spicy, a recipe with ketchup will be very appropriate.

Marinade with ketchup

This recipe has a distinctive feature - the goose will be cooked in tomato sauce, and the meat will turn out to be very fragrant with a spicy taste. Ingredients:

Mix ketchup and vegetable oil, gradually add lemon juice, then spices and seasonings. Everything is mixed again, and you can rub the goose with this marinade. In order for the meat to be better soaked, it must be wrapped with polyethylene and put in a cool place for 5 or 6 hours. Then we start baking.

spicy ketchup (barbecue type) - 200 g;

vegetable oil - 4 tbsp. l.;

large lemon;

dried herbs;

black and white pepper;

salt

Mix ketchup with oil, squeeze lemon juice. While stirring, add spices with seasonings. We mix everything thoroughly. We rub the goose with the composition. Wrap in foil and remove5-6 hours in the cold. Then we bake.

Everywhere there are national recipes for marinades from products typical for local conditions. For Russia, honey has always been such a product. Therefore, on the basis of honey, marinades for cooking poultry were also made.

Spicy honey marinade

To prepare a spicy honey marinade, we take the following ingredients:

liquid honey - 2 cups;

mustard (such as Dijon) - 3 tbsp. l.;

ginger root - a piece of 3 cm;

pepper;

dried herbs;

salt

Mix honey with mustard. Add a glass of water. We mix. Add grated ginger, then spices. Mix again. Coat the goose with the resulting composition on all sides. Wrap in clingfilm and refrigerate for 3 hours. Then we bake.

The recipes described above are good for pickling a goose that will be baked whole. But you can cook the bird in separate pieces. This will be faster and easier. Adherents of a healthy diet will suit marinade on kefir.

Kefir marinade

For the preparation of sliced \u200b\u200bgoose, you can take a different marinade. Let's describe a recipe based on kefir. We will need:

kefir - 1 l;

grated ginger;

mustard - Art. l.;

bulbs - 2 pcs;

dried herbs;

white pepper;

salt

Pour kefir into a container, add spices. Onion cut into half rings, add. Mix kefir with other ingredients. Then coat the goose pieces with the mixture. You can pickle directly in a container with kefir, if all the meat fits in it. If it does not fit, we coat each piece separately. Then we wrap it with a film and put it in the cold for 5-6 hours. Before frying, we clean the pieces of goose meat from the marinade.

Another recipe that has been preserved from old times is a marinade on sauerkraut with cranberries.

Marinade on sauerkraut with cranberries

Any sour foods are great for marinade. In the past, they often just took what was at hand. And sauerkraut with berries in the old days was in any hut. Therefore, such a marinade came out inexpensive and effective. You will need the following ingredients:

sauerkraut brine - 1 l;

cranberries - 1/2 cup;

large onion;

vegetable oil - 2 tbsp. l.;

Dill seeds;

Bay leaf;

peppercorns;

salt

We take a capacious container. We pour the brine. We sort through the cranberries, wash, crush. Add to brine. We add oil. We add spices. We mix. Cut onion, add. Well knead everything. We put the whole goose directly into a bowl of brine overnight. Then take out and bake.

In many countries, a goose is baked for the festive table. A goose baked in the oven whole or in pieces looks very appetizing, while it is healthy and has an excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.

cooking secrets

Goose is not the cheapest of products, so spoiling it due to a violation of cooking technology would be a shame. You can insure against unpleasant surprises by studying tips on preparing it for baking and on baking itself.

The meat of a young goose will be more tender and will cook faster. Its paws will help to distinguish a young bird from an old one. In young geese they are light yellow, and in old ones they are red.
More tender and juicier are dishes prepared from fresh or chilled products. However, a frozen goose can also be baked. True, you need to start defrosting it at least a day before cooking, even better - 36 hours before. After all, the carcass should be completely thawed in the refrigerator. Otherwise, the meat will be dry and tasteless.
When preparing the carcass for baking, it should not only be washed and dried, but also checked for excess feathers. If they are found, they must be removed with tweezers.
Many cooks believe that the goose will become more tender and soft if it is scalded beforehand. To do this, the carcass is lowered into boiling water, holding by the legs, for a couple of minutes. Then repeat the procedure, switching sides.
The goose is considered a fat bird, so fat accumulations on the neck and in the abdomen are usually cut off. They also pierce the skin with toothpicks without touching the meat. This allows you to quickly melt excess fat. Thanks to this, the dish turns out to be more tender and less high-calorie.
Another proven way to make goose meat tender, tasty and fragrant is to marinate it. It is advisable to marinate the carcass for a long time, at least 8 hours.
Baking time largely depends on the recipe chosen. Usually it is 1 hour per 1 kg. The readiness of the bird can be checked by piercing it with a knife: if the juice pours out transparent, then it has already been baked enough.
Before placing the carcass in the oven, it is necessary to tie the legs, cut off or wrap the end phalanxes of the wings in foil, otherwise they will burn.
To prevent goose meat from browning too much, it is better to bake it under foil. However, 40 minutes before the dish is ready, the foil should be removed so that the goose does not look too pale.
If the goose is cooked with a filling, then it is necessary to leave a little free space inside in case the filling increases in volume.
Water will help to avoid the unpleasant smell of burnt goose fat - it must be poured into the bottom of the mold in which the goose is baked. It is enough that its level is 1 cm, but you need to make sure that it does not have time to evaporate completely.

It is advisable to purchase a goose a few days before the expected celebration, since the process of its preparation and preparation is lengthy.

Knowing all the subtleties of roasting a goose, you will surely cook it tender and juicy - all that remains is to find the right recipe.

Recipe for the occasion::

Whole roasted goose

goose - 3 kg;
garlic - 5 cloves;
lemon - 0.5 pcs.;
bay leaf - 2 pcs.;
sage - 10 g;
ground black pepper, salt - to taste.

Cooking method:

Prepare the carcass for baking by removing excess feathers, cutting off excess fat, washing and drying with a towel.
Rub the inside and outside of the carcass with a mixture of salt and black pepper. Put in a cool place overnight.
Slice half a lemon into thin rounds.
Cut the garlic into small plates.
Make slits in the skin of the goose and slide slices of lemon and garlic under it, leaving a little to put inside.
Place the reserved garlic and lemon in the belly. Place sage and laurel leaves there as well.
Place a glass jar inside the goose. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
Preheat the oven to 220 degrees.
Pour a little water into the mold, put the goose in it, cover with foil, put the mold in the middle of the oven.
Bake for two hours, basting the carcass with melted fat. Remove foil an hour before cooking.

Before serving, do not forget to remove the jar. As a side dish, baked vegetables, stewed cabbage, rice are suitable.

Goose baked in the oven

goose - 3 kg;
garlic - 5 cloves;
salt, pepper - to taste.

Cooking method:

Wash the goose carcass, blot it with paper towels, divide into portions.
Sprinkle each piece with salt and pepper. Leave to marinate for 6 hours.
Lay foil in a baking dish, lay out goose pieces. Pour in some water or beer.
Cover the form with foil and place in an oven preheated to 220 degrees.
Bake for an hour under the foil, then remove it, and pour the pieces with rendered fat. Pour some fat into a bowl.
Peel the garlic and pass through a press. Mix minced garlic with goose fat.
Lubricate the pieces with the resulting mixture. Bake the goose for another hour.

As can be seen from the above recipe, it is easier to bake goose with pieces, and it reaches readiness sooner. However, baked whole, it looks whiter impressive.

Goose with apples and potatoes

goose - 3 kg;
apples (preferably green) - 0.5 kg;
potatoes - 1 kg;
butter - 50 g;
lemon juice - 40 ml;
honey - 70 g;
onions - 150 g;
goose giblets - 150 g;
salt, cumin, black pepper - to taste.

Cooking method:

Rinse the carcass in running water, dry. Cut off the fat in the area of the neck and abdomen, cut it into small pieces and spread it on the bottom of the dish in which you plan to bake the goose.
Rub the goose carcass with salt, pepper, cumin. Leave to marinate in a cool place for at least 3 hours.
Wash goose giblets and cut into small pieces. Fry them in butter, using approximately 20 g.
Peel the onion, cut it into half rings.
Melt the rest of the butter in another pan. Fry onion rings in it.
Cut the apples into 8 pieces, cut out the core.
Mix apples, giblets and onions.
Stuff the belly of the goose with this mixture, carefully tamping it down. Bring the edges together and secure with toothpicks or sew.
Place the goose in the prepared dish. Cover it with foil and place in the oven preheated to 220 degrees. You can sprinkle some water on the bottom of the mold.
Peel the potatoes and cut them into large slices.
Melt honey and mix it with lemon juice.
An hour and a half after putting the goose in the oven, remove the foil from it. Lubricate the carcass with honey-lemon sauce, pour with melted fat. Spread the potatoes around.
Return the pan to the oven and bake for another hour and a half. Do not forget to add water if it evaporates, and grease the goose with fat mixed with honey-lemon sauce.
After the specified time, turn off the oven, but leave the goose in it for another half hour.

Goose baked with apples and potatoes is a complete dish with a unique taste that looks very appetizing. Such a goose will decorate the festive table and delight the guests.

Goose with prunes

goose - 3 kg;
pitted prunes - 0.3 kg;
cognac - 100 ml;
salt, spices - to taste.

Cooking method:

Having prepared the goose carcass for baking, rub it with salt and seasonings, put it in a cool place for several hours.
Slightly heat the cognac and pour it over the prunes. Leave for 20 minutes to swell.
Stuff the goose with prunes, fasten the edges of the abdomen with toothpicks.
Place the goose carcass in a sleeve or a large bag intended for roasting. Tie off, leaving a small opening for steam to escape.
Put the goose on a baking sheet and place in an oven preheated to 250 degrees.
After half an hour, reduce the temperature to 180 degrees and continue to bake the goose for another 2 hours.

According to this recipe, the goose turns out to be very tender and juicy, because it is baked, one might say, in its own juice.

A goose baked in the oven is a truly festive dish that is unlikely to leave any of the guests indifferent.

Baked goose is a festive dish that must correspond to its status! How to cook a bird so that the meat turns out soft, and its taste is bright and memorable? It all depends on the marinade in which the goose carcass is aged before cooking.

Ingredients

Garlic 4 cloves ground ginger 1 tsp Mustard 3 tbsp White dry wine 200 milliliters liquid honey 50 milliliters Orange 1 piece(s) Olive oil 2 tsp

Servings: 1
Cooking time: 20 minutes

Marinade for roast goose

To prepare the goose marinade before baking, you will need the following products:

Garlic 3-4 cloves.
Ground ginger 1 teaspoon.
Mustard 3 tbsp. spoons.
Dry white wine 200 ml.
Liquid honey 50 ml.
Orange 1 piece.
Olive oil 2 teaspoons.
Salt.

The peculiarity of this goose marinade is that it contains such different ingredients that it may seem incompatible. But it is this combination that gives a surprisingly rich and unusual taste that will easily conquer all your guests and households.

Cooking:

Peel and crush the garlic with a press, squeeze the juice from the orange. Pour wine into a deep container, add garlic, orange juice and all other ingredients listed. Mix the resulting mixture well, and then treat the goose carcass with it from the outside, from the inside, in the middle, including under the wings.

After that, wrap the carcass of the goose with foil and place in the refrigerator. The goose’s holding time in the marinade is 8-10 hours, so it’s better to leave it overnight, and start the main cooking stage in the morning.

How to bake a goose in a marinade

Before starting cooking, the goose must be taken out of the refrigerator and kept at room temperature for about 1 hour. It is better to stuff a goose in a marinade into 2/3, for example, with apples or pancakes with filling, rolled up and cut into small pieces.

You can bake a goose in the same foil in which it was marinated. Pour a little water into a deep baking sheet (height 1 cm), and then place the bird carcass there.

The temperature regime is as follows. First, the oven must be heated to the maximum level, the baking sheet with the bird is placed in the middle. After 15-20 minutes after that, the temperature drops to 160 degrees, and the goose is cooked under such conditions for 1.5 hours. After that, you need to remove the foil and bake the bird for about an hour.

Checking the readiness of the goose is very simple - just make a deep incision with a knife and evaluate the color of the liquid flowing from it. If there are no blood impurities, then the bird is considered cooked.

The finished dish is best served whole and cut directly in front of the guests. This special ritual lifts the mood and creates a solemn atmosphere! Bon Appetit!

Roast goose dishes are perfect for the main hot dish on the New Year's table or any other family holiday. So, let's get acquainted with the goose recipe together and find out all the nuances and tricks that the hostess needs to know.

The goose is a special bird. And the approach to its preparation requires a special one.

First, it is a rather large bird. Second, it's very oily. It takes a long time to prepare, since the meat of a goose is much tougher than that of a chicken or duck. So, either marinate or stew for a long time. And better than both.

goose roast recipe

Ingredients for making juicy and soft goose:

goose carcass;
5-6 apples of any sour variety (for example, Antonovka, Simirenko);
2 onions;
1 carrot;
vegetable oil for frying.

For marinade:

1 egg;
2 tablespoons of vegetable oil;
a tablespoon of mustard;
half a glass of mayonnaise;
half a glass of apple cider vinegar;
spices, salt, pepper.

First of all, the goose needs to be washed and cleaned of the remnants of feathers. Inspect the carcass carefully and use a knife or tweezers to remove all the "stumps" from the feathers. Remove the fat. Do not cut fat - it will not be superfluous. When cooking a goose in the oven, the fat will melt and irrigate the meat, preventing it from drying out. Yes, and goose fat itself should not be called high-calorie, it is easily digested and is considered easy for the human body. Then it will be better if you grind the carcass. Rinse again.

When cutting the carcass, use only a sharp knife. Otherwise, the pieces of meat will not be even or the knife will slip off.

Another trick when cutting a carcass (and not just a goose) is to put a couple of layers of paper towel under the cutting board. So the board will not slip, and it will be much more convenient to cut.

A very important point when cutting and cleaning a goose carcass is to cut off the tail-butt. In this part, the bird has special glands that can spoil the taste and aroma of the baked dish.

Then you can cook the goose in two ways - whole and in pieces. The latter method takes much less time. With a whole carcass, you will have to “sweat” a little so that the meat is completely cooked and appetizing and soft. Bake, in any case, should be in the oven, you can use an electric grill, if you have one. It is possible to use a culinary sleeve or food foil folded in several layers.

But before baking, the carcass or pieces of the goose should be well marinated - this will take from 4 to 10 hours, depending on the size of the pieces or the weight of the carcass itself.

How to marinate goose pieces?

You can use one of the following marinades. The first marinade is listed in the main recipe of the article.

apple cider vinegar marinade recipe

Rub the goose meat with salt and spices. If you like garlic, add to the rub. Put the meat in a glass or enamel bowl.

Beat the egg, adding mayonnaise and apple cider vinegar. Pour sauce over goose pieces. Press down with a plate or lid so that the pieces are evenly immersed in the marinade. And put in the refrigerator for 6-10 hours.

mustard marinade recipe

You will need regular table mustard. If you prefer spicier dishes, choose mustard with horseradish. Also take any available salt, mayonnaise sauce, some vegetable oil and soy sauce. Mix the ingredients in a bowl and thoroughly rub the cleaned and washed, as well as dried goose carcass with this mixture from all internal and external sides.

Marinate on the table (can be removed in a cool place) for about 4 hours. If you have chopped pieces of carcass, 3 hours is enough.

Recipe for a spicy marinade of spices and seasonings

For a mixture of seasonings and spices, the usual ready-made mixes "For meat", "For poultry" are excellent. They usually contain spicy herbs. Or you can make your own mix. Take in equal proportions the following ingredients:

ground red pepper;
ground black pepper;
rosemary;
sage;
thyme;
coriander.

Preparing Ingredients Before Baking

When the goose is marinated, take it out of the refrigerator. Turn on the oven at 180˚C. While it's heating up, prepare the other ingredients for baking.

Onions and carrots, pre-washed and peeled, finely chop. Onions can be in half rings. Carrots - thin straws or grate.

Pour some vegetable oil into a deep frying pan. You can add small pieces of fresh, salted or smoked lard here. When the butter warms up, and the lard melts a little from the pieces, place the goose in a frying pan. Fry it on all sides until half cooked and carefully remove. Now it is important to give the surface of the carcass a beautiful ruddy hue.

Advice! If you boil a goose in water with the marinade in which it was before frying, the meat will definitely be completely fried and stewed in subsequent cooking.

Pour the onions and carrots into the remaining oil from the goose. Stirring occasionally, make sure that the onion does not burn, fry until tender.

Another refueling option

It is not necessary to use vegetables for cooking goose. You can use the following products to fill the carcass or cook cuts of meat:

sour apples;
to the taste of natural flower honey;
a handful of cranberries or lingonberries, you can currants.

You can add other fruits or dried fruits to your liking:

pears, plums, seedless grapes;
dried apricots, prunes, dogwood pitted.

Goose languishing for tenderness and juiciness

Place the roasted goose pieces in a goose dish. Divide the sliced apples evenly. Top with fried onions and carrots. Just don't spill the oil. Fat from the goose will be heated enough, excess oil is absolutely not needed there. And fill it all with the marinade, in which the pieces of meat lay.

Cover with a lid and place in the oven. After 30 minutes, reduce the heat to 150˚С and leave to languish for a couple of hours.

You can pack a goose with marinade in a baking sleeve. And then into the goose. The main thing is that the dishes are closed and deep. Since the fat from the pieces will still be heated a lot.

If cooking a whole goose, put all the vegetables and apples in the carcass along with the remaining marinade. And when baking, be sure to periodically water the carcass with the secreted fat and meat juice.

Another cooking recipe

Rinse the goose carcass well and clean of the remaining feathers, cut off the ass.
Boil the carcass until half cooked in a large saucepan, it is possible with acidic foods (tomato paste or juice, lemon or lime juice).
Then put food foil or baking paper into a deep mold or a special goose dish.
Place the goose carcass rubbed with salt on paper. Spread rosemary sprigs - do not chop them.
Close the lid and put in the oven for one and a half or two hours to bake at 180 ° C.

And what's for the garnish?

While the bird is cooking, boil the mashed potatoes or porridge for a side dish. Fresh sliced vegetables are also suitable.

After the goose is stewed, remove it from the marinade and melted fat into a separate bowl.

It is customary to serve goose dishes with aged tart or light rich red wines. An example of such drinks would be:

Cabernet;
Shiraz;
Pinot Noir.

White wines are also suitable, as well as wines with subtle fruity tones.

A few tricks to note so that goose meat is tender and soft:

Cooking a goose entails several successive processes. The first of these is thawing if you have a frozen carcass. It should be gradual, for example, leave the carcass for a day in the refrigerator or on the balcony. When thawing in water, a lot of the nutrients of the meat are lost - this is the worst way.
Another important fact is not to overcook in the oven, otherwise the meat will turn out dry. Watch the carcass while baking. If the meat is on fire, but the inside is still raw, turn down the heat of the stove and add a little hot water to a baking sheet or goose stew (depending on what you are cooking the dish in).
There are a lot of marinades for poultry. Use sour and slightly bitter marinades. Do not be afraid, the meat will not be bitter. Take mustard, horseradish, garlic and onions. Just don't overdo it. Do not use too salty marinades, otherwise the meat will not be tender. Meat softens well only in an acidic environment - it is lemon juice (or other citrus), table vinegar, balsamic or apple, apple juice from acidic fruit varieties.
The marinade should thoroughly soak the bird; for this, small cuts are made with a sharp knife throughout the carcass. If roasting a whole goose, make cuts without damaging the skin - this will spoil the serving of dishes a little. In this case, the impregnation will be of high quality and the appearance of the goose will be appetizing.
Store goose is much faster to cook than homemade. With the second, additional manipulations should be carried out. Dip the bird for a minute in boiling water or dip in the marinade (a tablespoon of vinegar per liter of water). After that, you can proceed to the usual marinade, as for the store.
Goose cooked in pots will be very tasty and tender.
Some housewives advise that goose meat be juicy, it should be watered every 20 minutes while frying and in the oven.

Knowing all the subtleties and tricks of cooking, the goose will turn out incomparably tasty.

How to marinate a goose for roasting in beer?

Fragrant dark beer in this recipe will complement apple cider vinegar and honey, and ketchup will soften the flavor boundaries and cover the goose with a light glazed crust.

Ingredients:

goose carcass;
dark beer - 500 ml;
apple cider vinegar - 15 ml;
ketchup - 115 ml;
honey - 45 ml.

Cooking

After processing the goose carcass, and then rinsing and drying it very thoroughly, proceed to prepare the marinating mixture. Dissolve liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution into the ketchup, stirring constantly. Rub the carcass inside and out with the prepared marinade. A goose marinated in beer should be marinated for at least an hour before cooking, but it is better to leave it to marinate for a whole day.

Goose marinated in mustard

Ingredients:

goose carcass - 1 pc.;
Chinese mixture of five spices - 2 teaspoons;
liquid honey - 190 ml;
soy sauce - 45 ml;
wine vinegar - 15 ml;
mustard - 35 g.

Cooking

Rub the dried goose with Chinese five-spice mixture and salt before cooking, then let the bird come to room temperature. We will pickle the goose right during baking, so that the mixture of all components is gradually glazed under the influence of temperature. Put the rack with the bird in the oven and after an hour, start applying a marinade of honey, vinegar, soy and mustard to the skin. Add to the marinade and some of the fat rendered from the poultry. When the goose is ready, pour out the rest of the marinade and serve it to the table.

How to marinate goose in apple cider vinegar?

Ingredients:

olive oil - 115 ml;
- 65 ml;
garlic - 2 cloves;
rosemary - 4 branches.

Cooking

In a mortar, grind garlic cloves with rosemary leaves and a good pinch of coarse sea salt. Dilute the resulting fragrant mixture with olive oil and apple cider vinegar. Wipe the goose carcass with napkins, and only then grease with marinade outside and inside. How long to marinate a goose can be calculated based on the size of the bird itself, but as a rule, 6 to 12 hours is enough for perfect marination.

Goose marinated in mayonnaise

Ingredients:

- 30 g;
mayonnaise - 30 g;
fennel seeds - 1 teaspoon;
a pinch of chili pepper flakes;
lemon juice - 25 ml.

Cooking

Instead of using a bouquet of fresh herbs, you can buy ready-made pesto and mix it with mayonnaise. In a mortar, grind salt with fennel seeds and chili pepper flakes. Add the fragrant spice mixture to the mayonnaise-based mixture and dilute everything with lemon juice. Distribute the finished marinade over the carcass and leave it in the refrigerator for 6 hours.

Ingredients:

Cooking

Squeeze the juice from an orange and mix it with wine, Worcestershire, soy and hot chili oil (can be replaced with a pinch of hot pepper with vegetable oil). Rub the whole carcass or just the breasts / legs with the resulting mixture. Leave the goose to marinate for 4-6 hours, and then start cooking, after drying the bird.