Honey-glazed spiced roast goose & con­fit po­ta­toes

Miche­lin-starred chef and BBC Two’s Big Fam­ily Cook­ing Show­down judge Tommy Banks brings a glazed goose to the Christ­mas ta­ble

BBC Good Food - - Instant Recipe Finder - Pho­to­graph TOM REGESTER

Honey-glazed spiced roast goose & con­fit po­ta­toes

The beauty of goose is that it’s ba­si­cally self-bast­ing – and if you stick to my tim­ings, the meat will stay suc­cu­lent. Pour­ing boil­ing wa­ter over the meat be­fore roast­ing helps to tighten the skin and en­sures it goes crispy be­fore you glaze it.

SERVES 6-8 PREP 30 mins COOK 3 hrs 30 mins plus rest­ing MORE EF­FORT

5kg oven-ready goose, trussed for roast­ing

3 small onions, halved

1 gar­lic bulb, halved, plus 2 cloves, finely chopped large rose­mary sprig

1 or­ange, halved

2 tbsp sun­flower oil

1.5kg Maris Piper po­ta­toes, peeled and thickly sliced small bunch pars­ley, finely chopped

For the glaze

3 tbsp good-qual­ity honey (laven­der honey works well) 1/4 tsp cin­na­mon

1/4 tsp ground cloves

1 Heat oven to 200C/180C fan/gas 6. For the glaze, mix the honey with the spices and lots of cracked pep­per, then set aside. Re­move all the fat from in­side the bird and, us­ing the point of a small knife or skewer, prick the skin all over, pay­ing par­tic­u­lar at­ten­tion to the ar­eas un­der the wings and around the legs. Sit the goose in an empty sink and slowly pour over a ket­tle­ful of boil­ing wa­ter. Repeat the process a few more times (the more the bet­ter) un­til the skin is tight and glossy. Leave the goose to cool, then pat dry with kitchen pa­per. Sea­son the in­side of the goose and stuff with the onions, halved gar­lic bulb, rose­mary and or­ange. Rub the goose all over with the oil and sea­son gen­er­ously with salt. Sit the goose on a wire rack in a large roast­ing tin and tightly cover with a large piece of foil. Cook in the oven for 1 hr 30 mins.

2 Re­move from the oven, dis­card the foil and use oven gloves to lift the rack (and the goose) out of the roast­ing tin. Pour all the fat from the tin into a bowl and set aside. Scat­ter the po­tato slices in the roast­ing tin, sea­son with salt and mix with a small driz­zle of the fat. Sit the goose back in the tin – on top of the po­ta­toes – and cover with foil, then roast for 1 hr. Re­move the foil, then brush the goose all over with the honey mix­ture and re­turn to the oven for 15 mins. Trans­fer the goose to a large board or plat­ter to rest, un­cov­ered, in a warmish place for 30 mins.

3 Care­fully pour away most of the fat from the po­ta­toes. If your roast­ing tin is flame­proof, fin­ish brown­ing the po­ta­toes on top of the stove; if not, place the po­ta­toes back in the oven un­til crisp and golden brown. Stir the pars­ley and the chopped gar­lic through the po­ta­toes just be­fore serv­ing. Carve the goose at the ta­ble and serve with the po­ta­toes. Use up any left­over goose in our spicy noo­dles dish (p91).

GOOD TO KNOW iron • gluten free

PER SERV­ING (8) 818 kcals • fat 49g • sat­u­rates 15g • carbs 38g • sug­ars 7g • fi­bre 4g • pro­tein 54g • salt 0.5g

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