Slow-cooked goose with cranberry salsa
The salsa’s fruity heat is a good contrast to the richness of the meat. Serves 6- 8 Prep 35 mins, plus resting Cook 4 hrs
1 whole goose (about 6kg), giblets removed, trimmed of excess fat FOR THE SPICE MIX 8 whole cloves 3 star anise 2 chicken stock cubes 2 oranges, zested 2 tsp ground cinnamon
FOR THE SALSA 2 onions, finely chopped 2 tbsp olive oil 200g cranberries 1 orange, zested and juiced 2 limes, zested 1 tbsp cranberry sauce 2 green chillies, chopped 1 tsp picked thyme leaves
1 Remove the goose from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Grind until you have a fine powder. Mix in the stock cubes, orange zest, 1 tsp salt and cinnamon.
2 Lay the goose in a roasting tin, score the skin with a sharp knife and rub in the spice mix. Loosely cover with foil and roast for 2 hrs. Remove the foil and roast for another 2 hrs. Once cooked, rest for at least 20 mins, loosely covered. Goose fat keeps in the fridge for 6 weeks.
3 While the goose cooks, make the salsa. Fry the onions in the oil over medium heat for 10-15 mins. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients. Carve the goose and serve with the salsa.
PER SERVING (8) 638 kcals, fat 44g, saturates 13g, carbs 5g, sugars 4g, fibre 2g, protein 54g, salt 1.7g