Slow-cooked goose with cranberry salsa
- Preparation and cooking time
- plus resting
- More effort
The salsa’s fruity, delicate heat is a good contrast to the richness of the goose, and makes a fresh alternative to the traditional cranberry sauce
- 1 whole goose (about 6kg), giblets removed, trimmed or excess fat
For the spice mix
For the salsa
- STEP 1
Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.
- STEP 2
Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).
- STEP 3
While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.