Cook a perfect goose

Goose is a great alternative to turkey at Christmas. Packed with flavour, it’s a rich, densely-textured meat. Jamie Desogus, head chef at Edgbaston Priory, has the perfect recipe for serving up a fantastic festive roast.

Roast Whole Goose, with Quince Puree, Cobnut, Sprout Leaves, roast Salsify and Creamy Mash, great with a Cider Gravy

Ingredients – Serves 4 – 6

  • 1.5Kg Prepared whole Goose
  • 200g Shelled Cobnuts
  • 200g Sprouts
  • 100g Salsify
  • 2 Quince
  • 4 Large peeled all round Potatoes (My favourite are Yukon Gold – Waxy and Moist, yet sweet in flavour)
  • 1 Onion
  • 4 Bay Leaves
  • 50ml Apple Juice
  • 50g Diced Pancetta

For the stock

  • Goose giblets
  • 1 onion, chopped
  • 2 carrots, chopped into 2cm pieces
  • 1 celery stick, chopped into roughly 2cm pieces
  • 2 bay leaves
  • small bunch fresh thyme

For the cider gravy

  • 2 heaped tbsp plain flour
  • 300ml/10fl oz giblet stock (see above)
  • 250ml/9fl oz dry cider

Firstly make your stock by removing the giblets from the goose. Dry on kitchen paper and seal in a saucepan, adding the onion, carrots, celery, bay leaves, thyme and seasoning. Pour over 1 litre of water and bring to the boil. Reduce the heat and simmer gently for 2 hours skimming any fat with a ladle. This can be done up to three days before.

Preheat the oven to 200C/Gas 6. Place the goose on a wire rack over a roasting tin and season well with salt, black pepper and fresh thyme, placing a quartered onion and the bay leaves into the cavity.

Roast for 30 minutes then remove any excess fat from the roasting tray (keep this for future cooking) reduce the oven to 180C/Gas 4 and cook for a further 60 minutes, then remove and leave to rest on a chopping board for 30 Minutes – cover with foil to retain the heat.

While your Goose is roasting you can prepare your garnishes…

Prepare you Cobnuts by roasting slightly in the oven for about 10 minutes, once done leave aside until ready to serve.

Wash and peel your Salsify and bring to the boil in lightly seasoned water, then strain and sear in a hot pan until golden brown, reduce the heat and add butter until it foams and encapsulates the Salsify, then add some water to create an emulsion. Once tender leave the Salsify aside until ready to serve.

Peel the Quince then quarter and remove the core, dice into 1cm cubes and bring to the boil in a little of the cider and apple juice, once soft strain and blend in a food processor adding a little of the liquor if needed.

Remove the outer leaves of your sprouts and set aside, then quarter the hearts and blanch in boiling salted water for 2 minutes, once cooked remove from the water and chill in ice-water until ready to serve

Meanwhile once your goose is resting you can make your gravy, remove as much of the goose fat as possible and place the roasting tin over a medium heat add your cider and reduce until syrupy, then add your stock and again reduce by about a half or until your desired consistency. Finally pass through a fine sieve into a warmed jug.

Then when your goose is removed from the oven and resting you can peel your Yukon Gold Potatoes and cut to an even size so they cook evenly, then bring to the boil in salted water simmer until tender. Drain them in a colander and whilst still warm mash and add milk, butter and season.

Finally with 10 minutes remaining heat a pre heat fry pan for your sprouts, reheat your gravy and your quince, run the cobnuts through the oven once more to warm, and return the Salsify to the heat. Add the Pancetta to the fry pan and render down until crispy (4-5 minutes) then add the half sprouts to the pan, stir occasionally until hot.

To Serve remove the Goose legs and tear apart the succulent meat, then remove the 2 breasts with a sharp knife and calve into ½ cm slices. I prefer to let my guests help themselves at the table to help with that Christmas feeling!

Edgbaston Priory Club, Sir Harrys Road, Edgbaston B15 2UZ. Tel: 0121 440 2492 www.edgbastonpriory.com