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).
Roast Potatoes
Stuffing wrapped in bacon
Creamed Celeriac
Swiss Chard
Apple Sauce
Orangey Carrots
and a simple gravy………

The Goosey
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.

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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).

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Now the breast.

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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.

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The Gravy
Chicken stock
Water from the boiled potatoes
Roasting juices from the birdy
No booze….a revelation from Rick Stein (more an English gravy than a French jus)

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The Stuffing
Good quality pork sausage meat
Breadcrumbs
Lemon zest
Softened shallot
Fresh sage, rosemary, parsley
Crushed pistachio
Finely diced dried apricot
Egg to bind
Streaky bacon
Mix all the ingredients and form into balls and then wrap each one in streaky bacon. Roast until done.

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Creamed Celeriac
Celeriac cubed
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.

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Then eat!

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Now, once you are able to waddle off to the kitchen, start your stock

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About thegreedyrat

A very lucky rat whose partner cooks up a delicious storm

One response »

  1. […] Following our roast goose on Christmas day we made a stock from the carcass which formed the base of a fantastic risotto dish…. See the method for Goose Breast in the Goosey Christmas post. […]

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