- 1 x 4 kg goose giblets removed
- 2 x cloves
- 1 x star anise
- 1 x tsp Szechuan peppercorns
- 1 x tbs juniper berries
- 2 x tbs Maldon sea salt
- 200mls honey
- 50 mls soy
- 1.5kg of potatoes
- Goose fat
- Sea salt and pepper
- 3 x onions finely chopped
- 12 x sage leaves
- 200g butter
- 250g bread crumbs
- 100g apricots
- 100g chestnuts
- 1 x zest of orange
- Sea salt and pepper
- 300g fresh cherries pitted
- 100g brown sugar
- 100mls brandy
- 50mls red wine vinegar
- 200mls dark chicken stock
- 50g butter
- Pre heat the oven to 200/gas mark 6.
- With a small, sharp knife, lightly prick the goose all over on the fat.
- In a pan toast the spices and salt and leave to cool, then crush in a spice grinder to a fine powder.
- Rub the mix all over the goose.
- Put the goose on a rack in the oven with a deep roasting dish underneath to catch the fat, roast for 25 minutes.
- You can carefully empty the fat from tray and can be stored in airtight in the fridge, delicious for roasting potatoes.
- After this time, reduce the temp of the oven to 140gas mark for and slow roast the goose for a further 2 hours, try to baste with the fat every 20 minutes to maximize flavor.
- When the 2 hours have passed drain off 90% of fat from the roasting tray and pour honey over the bird and turn the oven back to 180 to glaze and caramelize.
- Keep a close eye on the bird and baste every five minutes until golden. On the last baste add the soy and finish glaze the goose.
- Take the goose from the oven and allow to rest for 45 minutes with a piece of tin foil on top to keep warm.
- Peel and cut into even size pieces.
- Place in a pot of boiling water and bring it the boil, let simmer for 3 minutes and strain in a colander.
- Place on a cooling rack to allow to cool completely. Put a heavy roasting tray with some vegetable oil into a hot oven for 15 minutes.
- Carefully place the cooled potatoes into the hot tray, season with plenty of salt and pepper and roast for 30 to 49 minutes until crispy
- Place the sugar in heavy based pot with a little water and place on a medium heat. Bring to a caramel - add the cherries and brandy and flambé.
- When the flame goes out add the vinegar and chicken stock and boil for 10 minutes.
- When ready to serve stir in the cold butter into the boiling sauce, this will give the sauce more body and shine.
- Sauté the onions and sage in the butter until soft, add the chopped apricots and chopped chestnut’s, Allow to cool, add of the bread crumbs and zest of orange.
- I like to put the stuffing on a casserole dish and roast for 30-40 minutes at 170/gas mark 5 so you get some crispy bits around the edge and nice and soft in the centre.
- It takes a lot of effort to baste the goose through the cooking process but is well worth it when you and your guests see the final result.
- Be careful when you flambé and if you are worried the flames get to big place a lid on the pot and flames will die.