Christmas goose with root veg, sticky pears & bramble gravy
- Barney Desmazery
Save recipe
Serves 6 - 8
More effort
Prep: 30 mins
Cook: 3 hrs and 30 mins
A star rating of 3.8 out of 5.4 ratingsRate
loading...
The classic alternative to turkey, Barney's recipe pairs succulent meat with tender, sweet veg
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Chocolate and clementine Christmas pudding
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4-5kg oven-ready goose
trussed for roasting
-
2 oranges
-
4 bay leaves
-
bunch thyme
-
3 tbsp sunflower oil
-
8 medium carrots
peeled but left whole
-
8 medium parsnips
peeled but left whole
-
4 turnips
peeled and halved or quartered
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
-
2 tbsp icing sugar
-
large bag watercress
to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal876
-
fat45g
-
saturates14g
-
carbs63g
-
sugars53g
-
fibre12g
-
protein59g
-
salt1.07g
low
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, December 2009
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.8 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...