Roast Goose or Capon with Truffles Recipe

Name: Roast Goose or Capon with Truffles Recipe
Prep time: 20 min
Cook time: 105 min
Total time: 140 min
Yield: 1 serving
Cuisine: Europe
Ingredients: 1500 g whole goose or capon; 20 g black truffle fresh; 30 g unsalted butter softened; 2 piece garlic clove minced; 2 piece fresh thyme sprig; 1 teaspoon salt fine; 0.5 teaspoon black pepper ground; 100 ml chicken broth low sodium

Juicy roast goose or capon infused with fresh black truffles for a gourmet meal perfect for special occasions.

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Roast Goose or Capon with Truffles Recipe

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Learn how to roast goose or capon with fresh black truffles for a rich, gourmet meal. Step-by-step guide for juicy meat and aromatic truffle flavor.

Recipe Details

Prep time

20m

Cook time

1h 45m

Rest time

15m

Total time

2h 20m

Ingredients

Servings:

1500 g whole goose or capon
20 g black truffle fresh
30 g unsalted butter softened
2 piece garlic clove minced
2 piece fresh thyme sprig
1 teaspoon salt fine
0.5 teaspoon black pepper ground
100 ml chicken broth low sodium

Origins

Europe

Instructions

Preheat oven to 180 degrees Celsius (350 Fahrenheit).
Clean the goose or capon and pat dry with paper towels.
Rub the softened unsalted butter all over the skin of the bird.
Season the bird inside and out with fine salt and ground black pepper.
Stuff the cavity with minced garlic cloves, fresh thyme sprigs, and half of the fresh black truffle slices.
Place the bird breast side up on a rack in a roasting pan.
For chicken broth into the bottom of the roasting pan to keep the meat moist.
Roast the bird in the preheated oven for about 1 hour 45 minutes, basting occasionally with pan juices.
About 20 minutes before the end of cooking, add the remaining truffle slices on top of the bird to infuse aroma.
Check the internal temperature reaches 75 degrees Celsius (165 Fahrenheit) to ensure it is fully cooked.
Remove the bird from the oven and let it rest covered loosely with foil for 15 minutes before carving.
Serve slices of roast goose or capon garnished with the roasted truffle slices and pan juices.

Tips

Let the bird rest after roasting to keep it juicy.
Use fresh black truffles for best aroma.
Baste regularly to keep skin crispy and meat moist.

Serving Suggestions

roasted potatoes
steamed green beans
cranberry sauce

This roast goose or capon with truffles recipe delivers a rich, aromatic dish perfect for special dinners. Enjoy the tender meat and luxurious truffle flavor.