Christmas Roast Goose

A Christmas goose is the epitome of a Christmas dinner and Gordon Ramsay’s Christmas roast goose is a fantastic choice! I didn’t change anything in the recipe, except for skipping step 8 (browning the skin in a frying pan, before putting the goose in the oven). The Chinese Five Spice Powder – a blend of cinnamon, cloves, star anise, ginger and Szechwan peppercorns – provides the aromatic, warm and spicy flavor. Limes and lemons add a fruity note.

Christmas Roast Goose

  • Servings: 6
  • Difficulty: it's a challenge
  • Print

Christmas Goose

Ingredients

  • 4-5½ kg fresh goose
  • 4 lemons
  • 3 limes
  • 1 tsp of Chinese five-spice powder
  • small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
  • a little olive oil, for browning (optional)
  • 3 tbsp of clear honey
  • 1 tbsp of thyme leaves
  • sea salt & pepper

Preparation

  1. Calculate the cooking time: cook for 10 minutes at 240°C/465°F, then reduce to 190°C/375°F and cook for 20 minutes per kg for medium-rare, 32 minutes per kg for more well done, plus 30 minutes resting.

  2. If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.

  3. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

  4. Grate the zest from 4 lemons and 3 limes. Mix with 2 teaspoons of fine sea salt, 1 teaspoon of Chinese five-spice powder and pepper, to taste.

  5. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

  6. Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 minutes. Can be done up to a day ahead and kept refrigerated.
  7. Heat oven to 240°C/465°F.
  8. This step is optional: If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tablespoons olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
  9. Once browned, place the bird in the roasting tin. Drizzle with 3 tablespoons of clear honey and sprinkle with 1 tablespoon of thyme leaves.
  10. Roast for the calculated time, turning the heat down after 10 minutes to 190°C/375°F. Cover the goose with foil if it is starting to brown too much.
  11. Every 30 minutes or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a liter of luscious fat – save this for the potatoes and other veggies.
  12. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold but will be moist and much easier to carve.

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