Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
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Buying a goose
For a tasty bird, find a supplier from the British Goose Producers Association (020 7202 4760; www.goose.cc) and order before the end of November.
How to carve
Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, carving from the neck end. Detach the legs, then slice off the thigh meat.
Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.
Save the fat
Prick the skin, pour over boiling water and cook covered in foil initially to allow the fat to be released into the roasting tray. Save the fat for roasting potatoes and cook the goose uncovered for the last 30 mins or so to crisp up.