Crispy roast goose

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 1
    oven-ready goose
  • 150
    ml
    sherry
  • 450
    ml
    water
  • 2
    fresh bay leaves
  • 1
    head garlic
  • salt and freshly ground black pepper
  • 30
    ml
    cornflour
  • 45
    ml
    water
  • fresh bay leaves to garnish
 

Method

 
1. The day before cooking, remove all excess fat from goose. Brown giblets in a little fat. Add sherry, water, bay leaves and the whole head of garlic. 2. Bring to the boil, cover and simmer for one hour or until the liquid has reduced by half. Strain and allow stock to cool. Skim off any fat, cover and chill. 3. On the day, rub a little salt on the goose's skin, stand it on a rack in a deep roasting tin. Roast for 15 minutes at 220 ºC then reduce temperature to 160 ºC and roast for 2 1/2 hours. 4. Allow goose to stand for 20 minutes before serving. Pour off excess fat from roasting tin and add meat juices to stock made the day before. 5. Blend cornflour with water to make a thin paste. Stir into stock and bring to the boil, stirring until thickened. Check seasoning. 6. Lift goose onto a platter and garnish with spiced pears and bay leaves. Serve with Potato and chestnuts dauphinois (see recipe).
 

Read more on: poultry  |  roast
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.