Our Christmas Goose recipe is a delicious alternative to turkey. Be sure to try and use free range geese that have been allowed to mature on a natural diet. This yields the most succulent and flavoursome meat. This Christmas Goose recipe is for the centrepiece itself, I'd recommend serving with seasonal vegetables for a full spread.
Method
Remove your goose from the refrigerator, pat dry and bring to
room temperature.
Score the skin with a sharp knife being careful not to cut the
flesh. Season with sea salt just prior to cooking.
Pre-heat a griddle or heavy based frying pan to a low to medium
heat and place the breasts skin side down onto the pan to render
and crisp the skin, draining away any excess fat as it renders
before searing. Transfer to a preheated oven that's 180°C for fan
assisted or 200°C for ovens without a fan (gas 6) for approximately
15 minutes, reaching a core temperature of 54°C for pink goose meat
before resting. (Save the goose fat for amazing roast
potatoes).
Leave to rest in a warm place for 10 minutes before
carving.
TO SERVE:
Serve with potato and turnip gratin and a red wine sauce
finished with a few blackcurrants.