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Roast Port Glazed Goose with Tawny Port Gravy Recipe

Roast Port Glazed Goose with Tawny Port Gravy

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on November 18, 2010

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    I have made this style goose three count it three times and have yet to taste it! it goes so fast with my family that this year I am making two of them just so that I can get some of it... a very big hit and easy to make

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  • on January 20, 2007

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    This is a great dish for people that have never tried goose. All of my guests enjoyed it...even the ones that had never enjoyed goose before.It took more time to prepare than indicated but was well worth the wait. The gravey was a big success also.

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  • on December 26, 2006

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    This is the first time I have had goose. It was very good. I will be fixing it again.

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  • on January 07, 2006

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    This recipe turned out so amazingly delicious! Yes, the goose and port wine are costly, but when you want to bring out the best for a special celebration, this one is just the ticket. Even my children liked the goose and everyone went wild over the goose fat roasted potatoes! I was able to render 3 cups of goose fat for future roast potatoes. We will definitiely repeat this one.

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  • on January 18, 2005

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    This recipe was fun and easy to follow. I loved the TV presentation and virtually drooled but goose doesn't provide much meat for the money. I served this meal for Christmas Eve to my family; we were all looking forward to it but were all in agreement that it was not a repeater. Thanks anyway. We had fun in the kitchen preparing it and the smell was divine.

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  • on December 27, 2004

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    This was so delicious and easy to prepare. We will have it again for Easter.

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  • on December 26, 2004

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    The is a wonderful recipe. The ingredients are straight-forward and not difficult. But you use a lot of port! Thanks.

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  • on December 04, 2004

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    Its so easy and it tastes fantastic!

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