Goose gravy

Method

1. Heat the oven to 200°C fan/gas 7. Put the excess skin and fat from the goose in one roasting tin and the goose wings, neck and giblets in another. Roast both for 15-20 minutes until browned and a large amount of fat has rendered out. Tip out all the fat into a heatproof bowl or container and set aside.
2. Put all the goose bits in a large stockpot along with all the veg trimmings, reserved herb stalks, bay leaf, peppercorns and salt. Cover with 2 litres water. Bring to the boil, then reduce to a low simmer and leave to bubble, uncovered, for 2 hours, skimming off any foam that rises to the top. Strain the goose stock through a fine sieve into a container, then leave to cool. Cover and chill overnight.
3. The next day, when you’ve roasted the goose and it’s resting (and you’ve poured out the rendered fat), put the tin it was roasted in over a medium heat and sprinkle in the flour. Stir it in, scraping up any stuck bits, and cook for a few minutes, then stir in the wine and simmer until reduced by two thirds.
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4. Add the stock and porcini liquid, then simmer for 30 minutes or until the gravy has reduced to the consistency you like. Taste for seasoning, then keep warm until ready to serve.