The day before, make the stock. In a frying pan, melt the goose fat, then colour the vegetables, garlic and herbs.
Using a slotted spoon, transfer them to a large, deep saucepan, then fry the rinsed gizzard, neck bone and heart in the remaining goose fat residue until coloured. Add them to the pan with the vegetables.
Pour the red wine vinegar into the frying pan, sprinkle over the sugar and scrape the pan; add the red wine to deglaze. Bring to the boil and simmer until reduced by half. Add this to the vegetables and giblets.
Pour in the chicken stock, bring to the boil and simmer very gently for at least 1 hour. Cool overnight. Next day skim any fat from the surface, return to a large saucepan and bring to a rapid boil. Reduce by at least half to intensify the flavour. Set aside
Pre-heat the oven to 220C/425F/Gas 7
Remove all the fat from the cavity of the goose and keep it for rendering down and freezing (it’s perfect for roasting potatoes). Wash the goose thoroughly inside and out and dry completely.
Rub plenty of salt and pepper on to the breast and place the goose on a trivet in a roasting tin so that the fat will run into the pan during cooking. Place the onion, carrot and sage inside the cavity, if liked.
Place the goose in the pre-heated oven. Roast for 20 minutes, then turn the temperature down to 180C/350F/Gas 4 and continue to roast for a further 2 hrs and 20 minutes, pouring off any fat from the roasting tin from time to time. (If the goose starts to brown too early, cover it very loosely with foil, removing this for the last 20 minutes so the skin browns well.)
Leave the goose to rest for 15-20 minutes before carving.
Just before serving, chop the liver and quickly fry in a pan with a little goose fat. Reheat the gravy and add the redcurrant jelly and liver to serve.
For the mash; 1 kilo of large Maris piper potatoes, cleaned and laid on a roasting tray dusted with sea salt and make a cross on them.
Bake in a 180c oven till soft.
Scoop out the flesh into a large sieve and push the potato through. Season the potato and add a large knob of butter and a good splash of cream. Beat well and put into a piping bag. Pipe the mash into the neck cavity of the goose pushing the mash in as far as possible.
Any remaining mash, place in a pan and when ready warm adding some goose fat as needed. Serve with the roasted goose, maybe aniseed carrots , Cabbage and roasted parsnips.
the giblets from the goose (gizzard, neck bone,chopped, heart and liver)
2 tbsp red wine vinegar
1 tbsp soft brown sugar
150ml (½ pint) red wine
900ml (2 pints) chicken stock
1 tsp redcurrant jelly
salt and pepper
Mash
1kg large maris pipers
To serve
Carrots, cooked with aniseed
Parsnips, roasted
Cabbage
Method
The day before, make the stock. In a frying pan, melt the goose fat, then colour the vegetables, garlic and herbs.
Using a slotted spoon, transfer them to a large, deep saucepan, then fry the rinsed gizzard, neck bone and heart in the remaining goose fat residue until coloured. Add them to the pan with the vegetables.
Pour the red wine vinegar into the frying pan, sprinkle over the sugar and scrape the pan; add the red wine to deglaze. Bring to the boil and simmer until reduced by half. Add this to the vegetables and giblets.
Pour in the chicken stock, bring to the boil and simmer very gently for at least 1 hour. Cool overnight. Next day skim any fat from the surface, return to a large saucepan and bring to a rapid boil. Reduce by at least half to intensify the flavour. Set aside
Pre-heat the oven to 220C/425F/Gas 7
Remove all the fat from the cavity of the goose and keep it for rendering down and freezing (it’s perfect for roasting potatoes). Wash the goose thoroughly inside and out and dry completely.
Rub plenty of salt and pepper on to the breast and place the goose on a trivet in a roasting tin so that the fat will run into the pan during cooking. Place the onion, carrot and sage inside the cavity, if liked.
Place the goose in the pre-heated oven. Roast for 20 minutes, then turn the temperature down to 180C/350F/Gas 4 and continue to roast for a further 2 hrs and 20 minutes, pouring off any fat from the roasting tin from time to time. (If the goose starts to brown too early, cover it very loosely with foil, removing this for the last 20 minutes so the skin browns well.)
Leave the goose to rest for 15-20 minutes before carving.
Just before serving, chop the liver and quickly fry in a pan with a little goose fat. Reheat the gravy and add the redcurrant jelly and liver to serve.
For the mash; 1 kilo of large Maris piper potatoes, cleaned and laid on a roasting tray dusted with sea salt and make a cross on them.
Bake in a 180c oven till soft.
Scoop out the flesh into a large sieve and push the potato through. Season the potato and add a large knob of butter and a good splash of cream. Beat well and put into a piping bag. Pipe the mash into the neck cavity of the goose pushing the mash in as far as possible.
Any remaining mash, place in a pan and when ready warm adding some goose fat as needed. Serve with the roasted goose, maybe aniseed carrots , Cabbage and roasted parsnips.