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Spiced roast goose
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Total Time:
3 hours 45 minutes
Indulge in a festive twist with a succulent roast goose for Christmas - a luxurious and flavorful alternative to the traditional turkey.
Ingredients:
  • 1 x 4 kg whole goose (ask your butcher for the giblets, too)
  • olive oil
  • 1 clementine
  • ½ a bunch of fresh rosemary (15g)
  • 2 onions
  • 3 carrots
  • 3 sticks of celery
  • 1 handful of fresh bay leaves
  • 1 lug of port
  • 2 heaped tablespoons plain flour
  • 1 litre organic chicken stock
  • 1 pomegranate
  • 90 g star anise
  • 90 g fennel seeds
  • 75 g coriander seeds
  • 30 g Sichuan pepper
  • 15 g cloves
  • 60 g cinnamon sticks
  • 1 large pinch of saffron
  • 90 g soft brown sugar
  • 60 g sea salt
  • 30 g whole black peppercorns
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Blend all spice mix ingredients in a food processor until fine. Strain through a sieve into a jar, discarding any fibrous bits. Prick the fatty lump under the goose's wing. Rub olive oil and 2 tablespoons of spice mix all over the goose. Save the extra spice mix for later use. Prick clementine, place in goose's cavity with rosemary. Quarter onions and chop carrots and celery. Place in roasting tray with rosemary, bay leaves, and giblets. Add water to tray and place in oven. Place goose on bars above tray. Roast for 3 hours. Check doneness by skewering thigh - clear juices mean it's done. After 2 hours, replace veg tray with another, skim fat, cook port, add flour and stock to make gravy. Strain into pan. Rest goose for 20-25 minutes. Crisp skin separately. Carve legs, shred meat, slice breasts. Top with pomegranate seeds and crispy skin. Serve with gravy.

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