Seasoning goose means balancing the rich, fatty meat with tart, aromatic herbs. The classics are mugwort, marjoram, salt and pepper, with apples and onions in the stuffing. Mugwort and marjoram cook along with the goose, as their aroma is only released by heat.
Whether it's Martinigansl in November or Christmas goose on the 24th: Here you'll find out which spices really suit goose, how to use them step by step, and how to make the skin beautifully crispy. Since duck is very similar, it gets its own section at the end.
Which spices suit goose?
Goose meat is dark, aromatic and high in fat. Spices with tart, resinous or warm notes provide the perfect counterpoint. Many of their aromatic compounds dissolve well in fat, which is why they work particularly well when roasting.
| Spice | Taste | Best for | Tip |
|---|---|---|---|
| Mugwort | tart, slightly bitter, reminiscent of mint and juniper | Cavity, sauce | always cook along with the meat |
| Marjoram | warm and aromatic, almost sweet | Stuffing, rubbing, sauce | in the sauce only towards the end |
| Caraway | strong, distinctive | Rubbing, sauce | whole or coarsely ground |
| Thyme | herbal, warm | Stuffing, sauce | pairs well with marjoram |
| Sage | aromatic, slightly bitter | Stuffing | use sparingly |
| Juniper | resinous, woody | Sauce, rubbing | 3–4 berries, crushed |
| Black pepper | hot, aromatic | everywhere | freshly ground |
Mugwort: the "goose herb"
Mugwort is not called goose herb for nothing. It tastes tart and slightly bitter and smells like a mixture of mint and juniper. This bitter note makes it the ideal partner for fatty roasts such as goose, duck or pork.
Important: Mugwort belongs inside the goose and must cook along with it. Only heat releases its aromas. It is not suitable for sprinkling over the finished roast. It pairs well with pepper and garlic, but it is a bit of a loner: too much of it will overpower everything else. As a guideline for a 3–4 kg goose, one to two tablespoons of cut, dried mugwort in the cavity are enough.
Marjoram: the warm counterpart
Marjoram brings warm, aromatic, slightly sweet herbal notes. It is a classic in goose stuffing and pairs well with thyme, bay leaf and juniper. Add it to the stuffing from the beginning. For the sauce: add marjoram only in the last few minutes, then its aroma will be most intense.
Caraway, thyme and juniper
Caraway has enough distinctive flavour to season fatty meat such as goose or pork roast. Rub the skin with coarsely ground caraway, salt and pepper. Briefly press juniper berries with the back of the knife so they release their aroma better. Three to four berries in the sauce are enough, otherwise their resinous tone will dominate.
Step by step: how to season goose properly
- Preparation: Pat the kitchen-ready goose thoroughly dry inside and out. The drier the skin, the crispier it will be later.
- Seasoning the inside: Season the cavity generously with salt and pepper. Add the mugwort.
- Stuffing: Quarter two to four apples, roughly chop an onion, mix with marjoram and some thyme, and stuff the goose. Sew the opening shut with kitchen twine or seal it with skewers.
- Rubbing the outside: Rub the skin with salt, pepper and some ground caraway.
- Roasting: Using the classic method, place the goose first with the breast side down in the roasting pan, add some water, and roast in the oven at 200 °C. After one hour, turn it over, skim off the fat, add hot water, and baste the goose repeatedly with the roasting juices. A 3–4 kg goose may take up to three hours this way.
- Crispy skin: In the last quarter of an hour, brush the skin with cold salt water. This ensures a beautifully crispy surface.
- Sauce: Pour the roasting juices through a sieve, degrease, let them infuse briefly with two crushed juniper berries, and season to taste with marjoram, salt and pepper.
When to season? Before, during, after
- Before: Salt, pepper, mugwort and the stuffing. They need time and heat.
- During: Basting with the goose's own roasting juices distributes the aromas over the skin.
- After: Only season the sauce, with fresh marjoram or a pinch of pepper. Finely ground spices such as cinnamon should be used sparingly at most, otherwise the sauce will taste like gingerbread.
Ready-mixed: duck and goose seasoning
If you don't want to weigh out the ingredients individually: our duck and goose seasoning is a spice blend. Ingredients according to the product page: mugwort, marjoram, black pepper, onion, lovage, garlic, chilies, CELERY root, coriander, turmeric, sage leaves, CELERY seeds, sea salt, cinnamon.
This is best used to season the stuffing, which you then stuff firmly into the goose. You can do this the evening before. The seasoning is also perfect for the sauce (the roasting juices) and, of course, for hearty Barbarian breast if a whole goose is too much effort!
And the duck?
The same rules apply to duck: mugwort, marjoram, salt and pepper, apples and onions inside. It is smaller and needs correspondingly less time in the oven. For duck legs or duck breast, marjoram, thyme and a few crushed juniper berries work particularly well. You can find inspiration in our crispy duck from the Dutch oven and in Roland Trettl's duck breast with red cabbage & lingonberry ragout.
What suits goose?
In Austria, goose is served with red cabbage and dumplings. You can find out how to season red cabbage perfectly in our guide seasoning red cabbage.
Frequently asked questions about seasoning goose
Which spices belong with goose?
The base is salt, pepper, mugwort and marjoram. Thyme, caraway, sage and juniper also pair well. Apples and onions are classically added to the stuffing.
Does goose need mugwort?
No, but it is a classic. Without mugwort, the tart note that balances the fatty meat is missing. If you don't like it, use more marjoram and some thyme.
When should I season the goose with salt?
Before roasting, inside and out. If you use a spice blend with salt, e.g. our duck and goose seasoning, reduce the additional salt.
How do you make the goose skin crispy?
Pat the skin thoroughly dry before seasoning, skim off the fat while roasting, and brush with cold salt water in the last quarter of an hour.
Can I use the same spices for goose legs?
Yes. Season goose legs the same way with salt, pepper, mugwort and marjoram. They just need significantly less time in the oven than a whole goose.
