Slow-cooked goose with cranberry salsa

Slow-cooked goose with cranberry salsa

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Prep: 35 mins Cook: 4 hrs plus resting

More effort

6-8

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

Nutrition and extra info

Nutrition: per serving (8)

  • kcal638
  • fat44g
  • saturates13g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein54g
  • salt1.7g
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Ingredients

  • 1 whole goose (about 6kg), giblets removed, trimmed or excess fat
    Goose

    Goose

    goo-ss

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

For the spice mix

  • 8 whole cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 chicken stock cubes
  • 2 oranges, zested
    Orange

    Orange

    or-ange

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

  • 2 tsp ground cinnamon

For the salsa

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g cranberries, defrosted if frozen
  • 1 orange, zested and juiced
    Orange

    Orange

    or-ange

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

  • 2 limes, zested
  • 1 tbsp cranberry sauce
  • 2 green chillies, finely chopped
  • 1 tsp picked thyme leaves

Method

  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.

  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).

  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.

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