Recipe Shed: The Ultimate Christmas Goose with Jamie Oliver’s Get-Ahead Gravy

Christmas lunch yesterday was a triumph, mainly for the fact that I only had four of us to cook for – my wife and our two sons, as my stepdaughter was spending Christmas with her dad this year.

Some people have six, eight, ten people around for the Big Event and a I sincerely take my hat off to those noble kitchen warriors who have the skill and patience to serve so many.

 

Having said that, this recipe for Christmas Goose would easily feed six to eight. We had loads leftover, and hadn’t even touched the legs, which I’m going to use, confited, next week.

Goose, weighing 4.5-5kg. I bought mine from Allens of Mayfair, London’s oldest butcher.
Olive oil
Sea salt
1 leek, roughly chopped
2 apples, halved

1.  Trim the goose of excess fat and put the leek and apples in the cavity. Rub the skin with olive oil and salt.

2. The goose produces A LOT of fat so arrange the shelves in the oven by putting the goose on a rack with a tray underneath. Preheat the oven to 200C/Gas 6.

3. Cook the goose for half an hour at 200C/Gas 6, then lower the heat to 170C /Gas 3 and cook for a further 2.5 hours. Drain the fat into a saucepan every half an hour. My goose produced a whole saucepan – enough to roast the potatoes and carrots, AND fill four jars, which I’ve put in the freezer for later use.

 

4. Remove the goose from the oven, cover with tin foil and leave to rest for at least 30 mins.

5. Carve. There were only four of us for dinner, so I removed the legs and saved them to make confit goose legs later. Then I removed each breast whole by using a very sharp knife and following the breast bone. Then cut into thick slices, carving across the grain of the meat for extra tenderness.

6. Serve with goose-fat roasted potatoes and carrots, buttered sprouts, stuffing balls and Jamie Oliver’s Get-Ahead Gravy, which I’d made the week before.

 

 

 

10 Comments

Filed under Poultry, Recipe Shed

10 Responses to Recipe Shed: The Ultimate Christmas Goose with Jamie Oliver’s Get-Ahead Gravy

  1. Perfection on a plate. And I love the hats too :).

  2. Oooh la la Keith! I would love to check out that butcher. Bet they don’t waste a thing and it’s all for sale. It makes me laugh to see how much some of those things are. My mum’s aunt used to have a farm when we were young and every time we went we’d get half a pig, chickens, ducks and a couple geese, my Dad’s favourite. He’d be rolling in his grave if he saw those prices. Looks absolutely gorgeous though and worth every penny. My mouth’s watering. Looks like you guys had a lovely time! xx

  3. This looks so delicious! A bit jealous!

  4. Rob

    This looks amazing. How did you confit the legs afterwards? All the recipes I can find are for uncooked goose, not already cooked…

    • keithkendrick

      Hi Rob,

      This is a great recipe for confit goose, turkey or chicken legs. Many thanks for getting in touch.

      • Rob

        Hi Keith, did you mean to include a link in your last post?

        I saw the confit recipe you just put up on your site, but am wondering how things need to be tweaked if the legs have already been cooked – do I bother with the curing?

        Cheers

      • keithkendrick

        Hi Rob,
        Apologies. I left off the link I meant to send, which is…

        http://reluctanthousedad.com/2013/12/02/phil-truin-super-chicken-confit-chicken-legs/

        However, the link recipe is for pre-cooked chicken/turkey/goose legs. ‘Confit’ means to cook or preserve anything in fat – ideally its own fat – so if you’ve already cooked your goose (pardon the expression) then technically, I supposed, it can’t be confited.

        However, as goose is such a fatty bird, you could get similar effects to cooking from raw by putting the cooked legs in a shallow baking dish, pouring over goose fat, add a couple of branches of thyme, some salt and pepper, then gently cook in a low oven (about 130C) until the meat is very tender and is almost falling off the bone (at least an hour). Next, remove the legs from the fat and shake off any excess, then transfer to a roasting tin.

        Increase the oven temperature to 200C/Gas and pout the legs back into the oven for 15-20 mins to crisp up the skin.

        Increase

  5. Rob

    Thanks Keith, that’s really helpful.

  6. Lynne McMahon

    I made this and a friend gave me the most fab accompaniment for this:

    150ml stock/gravy
    150ml port
    half jar redcurrant jelly

    Just add all of the above to a pot, bring to the boil, whisking and stirring out any lumps, allow to reduce and thicken slightly and voila. The most fruity, boozy sauce imaginable. Great with all game.

    Ho, ho ho all.