Christmas goose with root veg, sticky pears & bramble gravy

Christmas goose with root veg, sticky pears & bramble gravy

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(4 ratings)

Prep: 30 mins Cook: 3 hrs, 30 mins

More effort

Serves 6 - 8
The classic alternative to turkey, Barney's recipe pairs succulent meat with tender, sweet veg

Nutrition and extra info

Nutrition:

  • kcal876
  • fat45g
  • saturates14g
  • carbs63g
  • sugars53g
  • fibre12g
  • protein59g
  • salt1.07g
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Ingredients

  • 4-5kg oven-ready goose, trussed for roasting

    Goose

    goo-ss

    A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich,…

  • 2 oranges

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 bay leaves
  • bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 8 medium carrots, peeled but left whole

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 8 medium parsnip, peeled but left whole

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 turnip, peeled and halved or quartered

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

For the bramble gravy

  • 1 tbsp golden caster sugar
  • 100ml good-quality red wine vinegar
  • ½ jar bramble jelly (Tiptree does a good one; if you can't find it, use blackberry jam)
  • 100ml strong chicken stock

For the pears

  • 6 pears

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 2 tbsp icing sugar
  • large bag watercress, to serve

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Remove all the fat from inside the bird and use a skewer to prick the goose skin all over, especially under the wings. If you have time to spare (although this isn’t essential), sit the goose in a sink, then slowly and carefully pour over 3 kettles of boiling water. Dry with kitchen paper, then leave for 1 hr or so to dry completely. This will help the skin to crisp.

  2. Heat oven to 200C/180C fan/gas 6. Season the goose cavity with salt and pepper and stuff with the oranges, bay leaves and the thyme. Rub the breast and legs with 2 tbsp oil and season generously with salt. Lay the carrots in the middle of a very large roasting tin. Sit the bird the right way up on top of the carrots. In a bowl, toss the parsnips and turnips with the rest of the oil and bay leaves, then scatter around the goose. Cover the tin with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven for 1½ hrs.

  3. Take the goose out of the oven. Remove the foil and carefully use a baster to suck out most of the fat from the tin into a bowl. Lightly baste the goose and turn the parsnips. Re-cover with foil and roast for another 1½ hrs. Suck the fat from the pan again and baste, then increase the heat to 220C/200C fan/gas 7. Return to the oven without any foil to brown for a final 30-40 mins until golden brown. Remove the goose from the oven and transfer to a large board or platter to rest in a warm-ish place for 30 mins. Scoop the vegetables out into another roasting tin and keep warm in a low oven. Keep the goose tin to finish making the gravy in.

  4. To make the gravy, remove the oranges from the goose using tongs. Pour off all the fat from the roasting tin into a bowl (it’s great used for roasting potatoes). Scatter the sugar into the tin and stir to scrape off any tasty brown bits. Splash in the vinegar, simmer down until practically dry, then stir in the jelly to dissolve, bubble and cook down. Finally, add the stock and squeeze in the juice from the oranges. Bring everything to the boil, then strain into a jug or small saucepan to reheat later.

  5. Peel and halve the pears. Use a teaspoon to scoop out the cores, then cut the pears into quarters. In a bowl, toss the pears in the icing sugar until completely coated. Heat a large frying pan over a high flame and add the pears to the pan. Cook for 1 min or so, tossing constantly, until the pears are really well caramelised and slightly burnt around the edges.

  6. Serve the goose on a platter surrounded by watercress and pear wedges. Serve the slow-roasted vegetables in a separate bowl and the gravy in a gravy boat.

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Comments (2)

maggziep's picture
5

I made this for my first Christmas living with my partner, last year and I'm doing it again this year. What can I say, it was amazing and we both LOVED the gravy, it really complemented the bird.

The only thing that disappointed us was that there wasn't much meat on our goose but that isn't the fault of the recipe so I have to give it full 5 stars! We'll be going somewhere else for the goose this year :D

chessyalden's picture
2

I didn't do the vegetables or pears, but cooked my goose and gravy as per this recipe. I really struggled to get the oranges out of the cavity, and found the gravy a bit too sweet for my taste. But as a first timer cooking a goose, I found the instructions for prepping and cooking the bird really helpful (esp as I was getting confused by every other recipe I read)!

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