Christmas Goose with Vegetables

Main Dishes | British cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Christmas Goose with Vegetables

Ingredients

Goose fat - 10 lbs
Salad Potatoes - 12 pieces
Spanish onions - 6 pieces
Garlic - 2 heads
Turnips - 3 pieces
Red Grape Juice - 10 fl oz
Corn Starch - 1 tablespoon
Honey - 5 tablespoons
Mustard Greens - 1 tablespoon
Muscovado Sugar - 5 tablespoons
Ground Black Pepper - 1 tablespoon
Flaky sea salt - 1 tablespoon

Step by Step guide

Step 1

Mix honey with sugar and mustard.

Step 2

Wash the goose, dry it, and singe if necessary. Trim excess fat from the tail and neck area and make frequent punctures all over the carcass with a toothpick. Rub the goose with salt and pepper.

Step 3

Preheat the oven to 428°F. Place a rack on a baking tray, put the goose on it, and drizzle with the honey and mustard mixture. Place in the oven and immediately reduce the temperature to 320°F. Roast for 2 hours, basting the bird with fat from the tray every 20 minutes.

Step 4

Peel the carrots and onions. Cut the carrots lengthwise into 4 pieces. Halve the onions. Peel the outer layer of the garlic heads and cut them in half crosswise without separating the cloves. Peel and roughly chop the potatoes.

Step 5

Remove the goose from the oven and leave it on the rack. Drain most of the fat from the tray, leaving 2–3 tablespoons. Add the vegetables to the tray and mix. Return the rack with the goose to the oven for another hour. Remove the goose, wrap it in foil, and keep it warm until serving. Increase the oven temperature to 392°F and brown the vegetables for 15 minutes, then transfer to a serving dish.

Step 6

Place the baking tray on the stove, pour in the wine, and bring to a boil over medium heat, scraping up the browned juices from the goose and vegetables with a spatula. Pour the resulting sauce into a saucepan, add 1 tablespoon of cornstarch dissolved in a small amount of cold water, and stir. Season with salt to taste.