Christmas Goose with Vegetables
Main Dishes • British
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 430°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 390°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.
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