Slow roast goose with roasted vegetables and potatoes
In this simple yet sumptuous Christmas recipe, the goose is slow roasted for 6 hours at low temperature. The bird slowly confits in its juices, yielding a sweetened, gratifyingly moist and tender meat. The vegetables and potatoes, roasted with a bit of goose fat and seasoned with fresh herbs and garlic, exude a marvelous scent and deliver powerfully earthy flavours. An ultimate Christmas treat.

Slow roast goose with roasted vegetables and potatoes

Posted on November 26, 2009
Categories: Main Courses, No-stress: make ahead, Special qualities, meat and chicken
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Recipe by: Anthony Boyd, the Glasshouse Restaurant, Kew
Busy:1 hr 20 min, Total prep time: 7 hours
Serves: 8 
7 hours before the meal or night before

Place the goose on an oven tray. Place rosemary sprigs on the inside of its thighs  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 won’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 Anthony’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 (don’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)  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.

7 hours before the meal or night before

Place the goose on an oven tray. Place rosemary sprigs on the inside of its thighs  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 won’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 Anthony’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 (don’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)  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.

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Rating: 2.2/5 (49 votes cast)
Slow roast goose with roasted vegetables and potatoes, 2.2 out of 5 based on 49 ratings
I find that the vegetables and meat are moist enough to be enjoyed without additional gravy. If you want to make one however, mix 3 tablespoons goose fat (the fat can be scooped out while the goose is cooking) with 1 heaped tablespoon corn flour (dilute the fat slowly into the flour to avoid lumps forming), 1 piece each of the chopped vegetables (except for the potatoes), 2 crushed cloves of garlic and 1 tablespoon of fresh thyme leaves. Sauté for 5 minutes on medium-high heat in a small frying pan then add 200 ml apple cider. Reduce for 10 minutes and add 500 ml chicken stock (cube will work) Bubble for 20-30 minutes or so, or until the sauce thickens. Remove the vegetables and whizz into a smooth gravy.
Ingredients

Goose:
A good sized goose
A couple of rosemary sprigs
2 large bacon strips

Potatoes:
1.8 kg roasting potatoes (Maris piper or Desirée)
3 rosemary sprigs

Vegetables:
500 g small or Chanternay carrots
400 g Jerusalem artichokes
1 lemon
400g parsnips
2 fennel bulbs
4 garlic cloves
Thyme

Salt and pepper

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