Chef's Recipes

Goose gravy

Australian Gourmet Traveller recipe for goose gravy by Jeremy Strode.

By Jeremy Strode
  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
Goose gravy


  • Goose necks, wings and backbones, trimmed of excess fat, coarsely chopped
  • 30 ml vegetable oil
  • ½ onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • ½ head garlic, broken up into cloves
  • 150 ml dry white wine
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 1 tsp black peppercorns
  • 350 ml each chicken and veal stock


  • 1
    Fry goose trimmings in oil in a large saucepan over high heat, turning occasionally, until golden brown (15-20 minutes). Remove from pan and set aside. Add vegetables to pan and sauté until caramelised (10-15 minutes). Drain off excess fat, and add wine, herbs and peppercorns to pan and reduce by half (3-5 minutes). Add stocks and return bones to pan with a pinch of salt, bring to the boil, skim impurities from surface, then reduce heat to low and simmer until reduced to 300ml (45 minutes to 1 hour) Strain into a jug, spoon excess fat from surface (see note) and serve with <a href="">roast goose breast</a>.