Roast goose
Roast goose isn't as popular as turkey for the Christmas feast - supermarkets sell just a few thousand geese per one million turkeys - but it's really worth considering if you fancy a change. It is truly delicious! The flesh is rich and juicy, the skin is the crispiest gold, and the goose fat is like liquid nectar for the ultimate roast potatoes. Plus, goose meat is surprisingly lean, with 'heart healthy' monounsaturated fats. Ask the butcher to prepare it for you: They need just to remove the l
- Time: 180 min
- Servings: 8
Source: Raymond Blanc OBE
Ingredients
- Goose, free range/organic, excess fat trimmed, legs removed, excess carcass remo
- Bay leaf, chopped
- sprigs Thyme, chopped
- Garlic, sliced
- Coarse sea salt
- Black pepper
- Butter, unsalted
- A pinch Sea salt & freshly ground black pepper
- Goose wings and neck, cut into 2cm pieces
- Goose fat
- Onion, cut in to 3cm pieces
- Carrot, peeled, cut in to 3cm pieces
- Celery, cut in to 3cm pieces
- Water, hot from the tap
- sprigs Thyme
- Port
- Madeira