Recipe: Roast Goose 3 Ways by Mark Hix

Recipe: Roast Goose 3 Ways by Mark Hix

Serves 6 | 45 minutes | 60 minutes

There can be a fear over cooking goose as it is considered to be a fatty bird and roasting to cook the fat can lead to overcooking. This method removes the legs and backbone, which leaves just the goose breasts on the crown to cook reducing the cooking time to 45-60 minutes.

Preparation and cooking is important to make sure you don’t overcook this delicious meat.

Ingredients

For the roast goose

  • Goose weighing 3-4kg
  • Salt and freshly ground black pepper

For the confit

  • Half a bulb of garlic
  • A few sprigs of thyme
  • 1 tsp ground black pepper
  • 10 juniper berries, chopped
  • 2 tsp sea salt
  • 400g goose or duck fat

For the salad

  • A couple handfuls of small salad leaves and herbs
  • 1tbs red wine vinegar
  • 3tbs extra virgin rapeseed oil
  • 2 tsp Tewkesbury or Dijon mustard
  • 3 tangerines or mandarins, peeled, segmented and the segments halved
  • 10 chestnuts fresh or vacuum packed, peeled and halved

Method

4 Oct 2024

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