I first read this recipe in Simon Hopkinson book Gammon and Spinach and we immediately fell in love with it.
Sot his year if you are looking to ring in the changes here it is.
Start preparing the goose the day before because you need to dry out the skin.
INGREDIENTS
1 goose, weight about 4.5kg with giblets
salt and pepper
1.4 kg potatoes, peeled, chopped into large chunks and rinsed thoroughly.
50g butter, goose or duck fat
4 onions, peeled and coarsely chopped
2 cloves of garlic, crushed
1 heaped tablespoon chopped sage
grated rind of 2 lemons
plenty of freshly ground black pepper
salt
For The gravy
25g goose fat
4 rashers of streaky bacon, chopped
1 goose neck bone, coarsely choppe coarsely
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 sticks of celery, chopped
2 tablespoon Calvados
150ml Maderia
300ml chicken stock
1 scant tablespoon of redcurrant jelly
1 heaped teaspoon cornflour, mixed with a little water
METHOD
First prepare the goose and render some lovely goose fat. Remove the great gobbets of fat that lie just inside the cavity, attached to the skin. Put them in a pot with 2 tbsp oil and place on a very low light. Allow to melt.
Goose fat is precious and makes delicious roast potatoes.
Now for the skin, so that it crisps up like chinse duck. Put the goose on a wire rack, puncture the skin several times with the point of a skewer, then pour over boiling water
These little holes then open up on contact with the boiling water and allow the subcutaneous layer of fat beneath to flow out.
The bird should then be allowed to dry. Leave it over night.
Pre-heat the oven to 220C
Rub salt all over the goose and sprinkle inside the cavity with some pepper. Boil the potatoes in salted water until tender, drain well and coarsely mash.
Fry the onions in the butter, goose or duck fat until golden brown. Add the chopped garlic and stir into the mashed potato along with the sage, lemon rind and pepper.
Pack this mixture into the cavity of the goose. Put the goose in a roomy roasting tin, still on it’s wire rack, and place in the oven. Roast for 30 minutes and then turn the temperature down to 180C
Cook the goose for a further two-and- a-half hours or so. This is one of those rare instances when basting is not required. As the goose is roasting, tip off the fat that constantly drips into your pot. You will be amazed at the amount collected.
Make the gravy whilst the goose is cooking. Fry the bacon in the butter, goose or duck fat in a heavy bottomed saucepan, until crisp and brown.
Add the duck neck bone and cook until well coloured, do the same with the vegetables.
Pour off any excess fat and add the Calvados and Madeira. Bring to the boil and reduce until syrupy. Pour in the chicken stock, redcurrant jelly and simmer for 30 minutes.
Strain through a fine sieve into a clean pan. Allow to settle and lift off any fat that is floating on the surface with some kitchen paper. Whisk in the cornflour and bring the gravy back to a simmer until clear and slightly thickened. Keep warm.
When the goose is cooked, remove from the oven and allow to rest for 15 minutes or so before carving.
Sserve with some roast potatoes cooked in goose fat, as well as the potato stuffing, you will de surprised the contrast is really good. ….and a green vegetable.
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