Hairy Bikers Roast Goose Food

ROAST GOOSE WITH GINGER AND ORANGE STUFFING

Steps:

• Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180°C/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20-30 minutes if you like your goose well done. A 6kg goose will need about 3 hours. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets - it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put the rest of the giblets in a big pan with the neck cut into 3 or 4 pieces and make stock in the same way as the turkey stock (see page 108). To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1-2 minutes until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill until ready to bake. To make the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes. To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don't leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200°C/Gas 6. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20-30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20-25 minutes, turning once, until golden brown and cooked throughout. While the stuffing balls are baking, make the gravy with the giblet stock and ginger wine (see page 109). Remove the tea towel and foil. Place the stuffing balls around the goose, adding a few bay leaves. Pour the gravy into a warmed jug and serve with the goose. Tip: Roast potatoes are fantastic cooked in the goose fat that is released from the bird as it cooks, but creamy mashed potatoes work just as well with goose and are the perfect accompaniment if you only have one oven.

GORDON'S CHRISTMAS ROAST GOOSE

Steps:

• Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
• 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.
• 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.
• Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
• Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
• Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
• Heat oven to 240C/fan 220C/gas 9.
• 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 tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
• Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
• Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
• Every 30 mins 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 litre of luscious fat - save this for the potatoes and other veg.
• 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.