Slow-cooked goose with cranberry salsa
- Tom Kerridge
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6-8
More effort
Prep: 35 mins
Cook: 4 hrs
plus resting
A star rating of 5 out of 5.1 ratingRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
1 whole goose
(about 6kg), giblets removed, trimmed or excess fat
For the spice mix
-
8 whole cloves
-
3 star anise
-
2 chicken stock cubes
-
2 oranges
zested
-
2 tsp ground cinnamon
For the salsa
-
2 onions
finely chopped
-
2 tbsp olive oil
-
200g cranberries
defrosted if frozen
-
1 orange
zested and juiced
-
2 limes
zested
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1 tbsp cranberry sauce
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2 green chillies
finely chopped
-
1 tsp picked thyme leaves
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Nutrition: per serving (8)
- kcal638
- fat44g
- saturates13g
- carbs5g
- sugars4g
- fibre2g
- protein54g
- salt1.7g
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Method
-
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.
Recipe from Good Food magazine, December 2016
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