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

Easy Cook - - 12 GREAT MAINS -

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

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