Roast Christmas Goose with all the trimmings
Goodman’s Goose 5.5 kg (for 2 but we’re very greedy and we got 4 other meals out of it: soon to come What We Did with Our Goose).
Stuffing wrapped in bacon
and a simple gravy………
A wonderful dilemma with goose: keep it queen like and whole, or take off the breast to ensure a soft and giving leg while preserving a rare and bloody breast.
We opted for the later, but more of a medium rare and pink breast. And what a grand goose it was….
Dissecting the Goose
Take off the breasts and set aside.
Smear legs with goose fat, season, add herbs ( we had rosemary & sage) then roast in a low oven (120/130 c) for 5 or 6 hours. Turn up the heat at end until the goose skin is brown, crispy and lovely..
Drain off the goose fat and cool. Keep in an airtight container for future use, put some aside for the potatoes. Keep the roasting juices after draining fat. Retain the carcass and any gnawed bones for stock (essential for the goose risotto from left overs).
Score skin at half centimetre intervals. Fry skin side down until the skin is brown and the fat has rendered. Flip over and cook until the flesh side is brown. Then roast until the internal temperature has reached 57 or 58c. Remove from oven and rest.
Good quality pork sausage meat
Fresh sage, rosemary, parsley
Finely diced dried apricot
Egg to bind
Mix all the ingredients and form into balls and then wrap each one in streaky bacon. Roast until done.
Simmer in milk with a few whole cloves of garlic and bay leaf until celeriac soft.
Strain but keep the milk for the purée.
Purée the celeriac adding back as much milk as you need (probably not all of it). Add cream, nutmeg and butter, the seasoning to taste.