Roast Port Glazed Goose with Tawny Port Gravy

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I cooked my goose on the rotisserie.Goose is a very greasy bird. The rotisserie was a great way to eliminate nearly all of the grease and yet it was moist and delicious. The port gravy was very nice too. Everyone enjoyed.

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A lot of work for good taste! I have used recipes with less work and better results. That said, it was fun to make the reduction and the smells from the port are amazing!

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I raise geese for the Christams food market and this is my favorite recipe to send to my customers to use. It is easy enough for a beginner to follow and the port wines go with the richness of goose beautifully. I am preparing my easter goose today with this recipe.

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Made this for Christmas dinner and the whole family loved it. The port gravy has an especially good flavor. I saved the diced veggies from making the glaze and the gravy and stirred them in with the stuffing. Yum!

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Used a double recipe of this for four straight years for Christmas dinner for the family. Takes a while to make but no really difficult parts, just a lot of sauce making/reducing. We actually used four ducks for a double recipe twice and it also worked out great. The gravy really turns out sublime and roasted potatoes in goose/duck fat can't be beat.

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...I've made this the last 3 years for Christmas, so it's time for me to add a rave.

The gravy is REALLY good with chestnut dressing we serve (in addition to the fingerling potatoes with the goose.

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This was my first time eating goose and it turned out wonderfully. The gravy is really the key. The goose by itself would be 4 stars, but the gravy adds that extra notch.

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I've made this recipe 3 years running now for Christmas, and it's spectacular. The gravy is refined, and the goose is flavorful and very festive.

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This was my first experience with goose...It is phenomenal. My entire family loved it.

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I made this entire dinner for Christmas. My family loved it! I think it's the start of a great family tradition.