Food & Drinks

Dreierlei’s Roast Goose

Every week in December, Dreierlei presents a new recipe. This week: delicious roast goose isn’t just a Christmas treat. Switzerland’s neighbouring countries have a long tradition of cooking roast goose to mark festive occasions. According to Flavia Flüeler and Niklas Haak of Dreierlei: ‘Goose is perhaps the most delicious poultry of all’. They also assure us that cooking a goose isn’t as difficult as you might think.

Recipe for roast goose

Serves 6
Preparation time: 45 minutes
Cooking time: 2.5 hours at 180°C in the centre of the oven


  • 300 grams white bread
  • 3 tart apples
  • 3 pears
  • 2 oranges, organic
  • 1 lemon, organic
  • 2 onions
  • 2 fresh chillies
  • 1 small sprig of fresh thyme
  • 1 small sprig of sage
  • Goose giblets (optional)
  • 4 tonka beans
  • 1 handful of sea buckthorn berries
  • 30 ml spiced rum (optional)
  • 50 grams pine nuts
  • Pinch of salt
  • Pinch of sugar
  • 1 organic, free-range goose (e.g. from Gallina Bio)
  • 30 grams butter Salt Pepper


Dreierlei is a Zurich-based catering and event planning company. Owners Flavia Flüeler and Niklas Haak pour their heart and soul into their work – because they love what they do and do what they love. From simple to extravagant, Dreierlei will spoil you and your guests with unique food creations. The team will also gladly look after your whole event with a service that is personal, professional, but uncomplicated.


  • To make the stuffing, cut the bread, apples and pears into small cubes. Grate the orange and lemon zest. Mix everything in a large bowl, add the tonka beans and knead the mixture by hand. Add the sea buckthorn berries.
  • Finely chop the chillies and sage, dice the onions, pluck off the thyme leaves and fry everything together in a little butter.
  • Prepare the giblets: remove the blood vessels from the heart and the silver skin from the gizzard. Chop finely, including the liver. Add to the onions and sauté in the pan.
  • Add the white bread and fruit mixture and cook gently for a few minutes. Deglaze with the rum and simmer until the liquid has evaporated. Season to taste with salt and sugar (the stuffing should have a balanced flavour). Place in a bowl and allow to cool.
  • Toast the pine nuts (without oil) until they are golden brown. Leave to cool, add to the stuffing and mix well.
  • Preheat the oven to 180°C, using both top and bottom heat. Remove any pads of fat from inside the bird. Rinse the goose inside and out and pat dry. Season the cavity of the goose with salt and pepper, then add the stuffing. Sew up the opening with a larding needle and kitchen string or use toothpicks. Brush the outside of the goose with melted butter and season well.
  • Place on the oven rack in the centre of a preheated oven. Slide a tray underneath to catch the fat and juices. Roast the goose for about 2.5 hours – it should reach a core temperature of 75°C. Baste regularly with the pan juices.
  • Take the goose out of the oven and let it stand for a few minutes. Carve the goose, put the stuffing in a bowl, and serve with a selection of side dishes.

It’s a good idea to use the giblets because they round out the flavour of the stuffing beautifully. But if you still prefer not to use them, try making our wonderful goose liver terrine with Noilly Prat.

The goose dripping can be warmed in a small pot, strained and used for baking potatoes or sealing a terrine.

Suggested side dishes:

  • Red chicory leaves with Tarocco orange fillets, toasted walnuts and pumpkin seed and apple dressing
  • Caramelised chestnuts
  • Brussels sprouts with honey, almonds and pomegranate seeds