Roast goose

QServes 8-10

QPrep 25 mins plus resting

QCook 2 hrs 30 mins

4.5-5kg free-range organic goose, excess fat trimmed, legs removed; wings, neck and excess carcass removed and chopped into 2cm pieces (about 600g) 2 bay leaves

5 thyme sprigs

1 garlic clove, sliced white pepper, to season (see tip, below) 2 tbsp goose fat

1 small onion, cut into 3cm pieces 1 carrot, cut into 3cm pieces

25g celery, cut into 3cm pieces

85g unsalted butter, softened

200ml port

100ml madeira

½ tsp arrowroot (optional) mixed herb sprigs, such as bay,

rosemary and thyme, to serve

1 Leave the goose to come to room temperature 2 hrs before roasting. Heat the oven to 150C/130C fan/gas 2. Chop 1 bay leaf and the leaves from 2 thyme sprigs. Mix with the garlic, ½ tsp coarse sea salt and 2 pinches of white pepper, then rub into the flesh of the goose legs.

2 Heat the goose fat in a large flameproof roasting tin over a medium heat, and cook the wings, neck and excess carcass for

5 mins until lightly golden. Do not colour the bones too much, or the resulting jus will taste bitter. Add the veg and brown for 3 mins.

3 Place the goose legs, skin-side up, in the tin with the bones and vegetables. Cover tightly with foil and roast for 1 hr.

4 Rub the goose crown with the butter and season with salt and white pepper. Remove the tin from the oven and turn up the oven to 230C/210C fan/gas 8. Uncover the tin and sit the goose crown on top of the legs and bones – this will help the heat circulate the crown, cooking it more evenly. Roast for 30 mins until the crown is golden.

5 Reduce the oven to 150C/130C fan/gas 2, then add the remaining bay leaf and thyme sprigs and 300ml hot water to the tin – this will lift the caramelised juices from the pan

and bones, and keep the goose moist. Roast for 30-35 mins more, basting every 10 mins with the juices until a probe thermometer inserted into the breast reads 55C.

6 Remove the crown from the oven and wrap tightly in foil. Rest for 30 mins while the legs continue to roast. Meanwhile, simmer the port and madeira in a small pan until reduced by half. Remove the legs from the oven, then place on a baking tray, wrap in foil and leave to rest in a warm place.

7 Pour off the excess fat from the tin and reserve (see tip, below). Remove the bones and veg from the tin, then place the tin over a medium heat. Bring to the boil and stir.

Add the reduced alcohol. Taste and adjust the seasoning if required, then pour any resting juices from the crown into the jus. If the sauce is a little thin, mix the arrowroot with 1 tsp cold water, then add a little at a time to ensure that it does not become too thick. Sieve into a warmed gravy boat. Scatter herbs over a serving platter, loosely reassemble the goose on top, and serve.

PER SERVING (10) 697 kcals, fat 49g, saturates 17g,

carbs 3g, sugars none, fibre none, protein 52g, salt 0.8g

Ask your butcher to prepare the goose for you and remove the wishbone – this makes it easier to carve.

Pour the reserved goose fat through

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