Recipe by: Anthony Boyd, the Glasshouse Restaurant, Kew
Busy:1 hr 20 min, Total prep time: 7 hours
7 hours before the meal or night before
Place the goose on an oven tray. Place rosemary sprigs on the inside of its thighsÂ and in its cavity. Lay each strip of bacon on either side of the goose breast, with a sprig of rosemary tucked under. Roast in oven at 110 degrees C for 6hrs (this can be done overnight). There is no need to cover it with foil at this low temperature. The goose will confit slowly and wonâ€™t become dry.
if you want to get really ahead, peel the potatoes and place them in a large container fully covered in water. Store in the fridge until ready to use.
Make the gravy if using.
Morning before the meal (a few hours before)
If you have not done so the day before, peel the potatoes and jerusalem artichokes. In not using right away, store the potatoes in the fridge covered with water until ready to use. Coat the artichokes with lemon juice to prevent them from browning and place in the fridge in an airtight container.
Wash the carrots thoroughly and scrub the parsnips. Cut them to the same size as the carrots. Trim the fennel bulbs and cut them into 6 segments each. If not using right away, store them in the fridge in an airtight bag.
One hour and 10 minutes before the meal
Chop the rosemary leaves finely.
Cut the potatoes into large wedges of roughly the same size. Toss them in boiling water and boil for 10 minutes, until the outer edges start to be fluffy. Drain the water out, cover the pan with a tight fitting lid, and holding firmly pan and lid together with both hands, shake them vigourously for a minute. This is a trick by Delia Smith to make the roast potatoes fluffier (my addition to Anthonyâ€™s recipe).
Take the goose out of the oven and place it on a carving board. Cover with foil.
Crank oven up to 200 degrees C
Scoop all the fat from the tray (donâ€™t throw it away!), leaving a very thin layer at the bottom (about 1 mm). Place the potatoes on the tray and baste each one so it is completely coated with fat.
Place the tray in the top part of the oven and roast for about 45-50 minutes, until nicely browned.
When ready, season with salt and pepper.
40 minutes before meal
Place all the vegetables (carrots, Jerusalem artichokes, parsnips, and fennel)Â in another oven tray or a large oven dish. Coat the vegetables with 1/2 cup of goose fat, mixing them well to make sure they are all coated. Space the vegetables so they are not stacked on top of each other otherwise they will not all roast properly.
Roast in the oven to a nice colour, for about 30 minutes. If you cooked the goose overnight, place the goose covered in tin foil on the vegetables tray spreading the vegetables around it to heat it up.
When the vegetables are cooked, add the peeled crushed garlic, thyme leaves, salt and pepper and mix. Leave to rest on the tray for 10 mins.
10 minutes before meal
Carve the goose.
Serve it with the roasted vegetables and a large platter of roast potatoes on the side.