Roast Goose with Apple–Lemon–Ginger Kombucha Reduction

Featuring Monty Booch Lady Sourmouth Kombucha

This dish combines the rich depth of traditional roast goose with a bright, modern twist: a reduction made from Monty Booch’s apple–lemon–ginger “Lady Sourmouth” kombucha. The natural acidity and subtle sweetness of the kombucha pair perfectly with the goose’s luxurious fat, creating a balanced, aromatic glaze that elevates the entire dish. Whether served carved at the table or shredded into soft bao buns for a party-friendly presentation, this recipe offers a distinctive blend of classic technique and contemporary flavour.

Optional Party Serving: Shredded Goose Bao Buns

Ingredients

For the Goose

• 1 whole goose (4.5–5.5 kg), giblets removed
• 30 g kosher salt
• 15 g black pepper
• 2.5 g ground ginger (optional)
• 2.5–5 g Chinese five-spice (optional)
• 1 lemon, quartered
• 1 apple, quartered
• 4 cloves garlic, smashed
• 3–4 sprigs fresh thyme
• 2–3 sprigs fresh rosemary

For the Apple–Lemon–Ginger Kombucha Reduction

• 1 bottle Monty Booch "Lady Sourmouth" kombucha (330 ml)
• 60 ml honey (or 45 ml for a sharper glaze)
• 30 ml goose drippings
• 1 small shallot, minced
• 1–2 thin slices fresh ginger (optional)
• 5 ml Dijon mustard
• 15 g unsalted butter (optional)
• Pinch of salt

Optional: Party Serving with Bao Buns

• 18–24 mini bao buns
• Thinly sliced cucumber
• Shredded spring onions
• Pickled carrot or daikon (optional)
• Extra kombucha reduction for drizzling

Instructions

1. Prepare the Goose

1. Pat the goose dry thoroughly.
2. Prick the skin all over without piercing the meat.
3. Mix salt, pepper, ground ginger, and five-spice if using. Rub over the goose.
4. Stuff the cavity with lemon, apple, garlic, thyme, and rosemary.
5. Truss the legs loosely if desired.

2. Roast the Goose

1. Preheat oven to 165°C.
2. Place the goose breast-side up on a rack in a roasting pan.
3. Roast for 1 hour, then drain the rendered fat.
4. Increase oven to 175°C and roast for a further 60–90 minutes, draining fat every 30 minutes.
5. Goose is done when the thigh reaches 74°C.
6. Let rest 20–30 minutes before carving.

3. Make the Kombucha Reduction

1. In a saucepan, heat the goose drippings and soften the minced shallot.
2. Add ginger slices if using and cook briefly.
3. Add the kombucha and honey; simmer until reduced by half.
4. Whisk in Dijon mustard.
5. Add butter for gloss if desired.
6. Season with a pinch of salt.
7. Remove ginger slices before serving.

Serving Options

Traditional Plated Goose

Carve the goose and drizzle with the kombucha reduction. Serve with roasted vegetables, potatoes cooked in goose fat, braised red cabbage, or a citrus-forward salad.

Party Style: Shredded Goose Bao Buns

1. After resting, shred the goose meat instead of slicing.
2. Steam the bao buns.
3. Fill with shredded goose, cucumber, spring onion, and optional pickled vegetables.
4. Drizzle with extra kombucha reduction.