Take a gan­der

Christ­mas Day is all about the big roast din­ner with all the trim­mings – but if you fancy a change from tur­key, how about try­ing goose?

EDP Norfolk - - Food & Drink -



Marcin Pomierny, chef at The WinePress at the Maids Head Ho­tel in Nor­wich, was winner of the Chef of the Year award, spon­sored by City Col­lege Nor­wich. Here, he shares his favourite Christ­mas dish - roast goose breast and braised leg, roasted goose fat pota­toes, sauté Brus­sels sprouts, pick­led car­rots and a red wine sauce.


Mar­i­nate four goose breasts for 48 hours with rose­mary, a head of gar­lic and rape­seed oil. Nee­dle-prick the skin to make it crispier. Cook for eight to 12 min­utes in the oven at around 180C.

Sear the goose legs in the pan, place into a deep roast­ing tray with a stick of cel­ery, six car­rots, two shal­lots, two cloves of gar­lic, two bay leaves, rose­mary, 300ml red wine and two litres of wa­ter. Cover with foil and cook at 160C for two to three hours. When cooked, pull the meat off the bones. Take the liq­uid from the tray and re­duce. Mix the meat with a small amount of the re­duc­tion, add salt and pep­per, roll into balls and wrap in blanched Savoy cab­bage leaves. Use the re­main­ing re­duc­tion as a red wine sauce to serve.

Al­ways cook the pota­toes the day be­fore and keep them in the fridge ready to roast as they will be crunchier. Heat 300g of goose fat and 300g rape­seed oil in a roast­ing tin, when hot add the pota­toes, along with rose­mary, gar­lic cloves and a sprin­kling of salt. Mix ev­ery 10 min­utes.

For the Brus­sels sprouts, dice up a shal­lot and a car­rot, and sauté in a pan with but­ter, add the Brus­sels sprouts finely sliced. Fin­ish with 2g truf­fle oil and 1tsp whole­grain mus­tard. To make the pick­led car­rots, add the smalled peeled, whole car­rots to a pan with all the pick­ling liq­uid in it – 150 ml white wine vine­gar, 100g sugar, 200ml wa­ter, one car­damom pod, one star anise, one gar­lic clove, half a cin­na­mon stick, half a tea­spoon each of mus­tard seeds, gin­ger and chilli. Cook un­til the car­rots are soft.”

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