Roast goose with black pudding apple and sage
- December 2018
- Serves 6
- Hands-on time 1 hour, oven time 3 hours, plus resting
River Cottage chef Gill Meller shares his recipe for roast goose, which makes a great alternative centrepiece for Christmas Day but can be enjoyed at anytime during the winter when the bird is in season.
- 34.9g (9.6g saturated)
- 18.2g (9.5g sugars)
If you have time, it’s worth using the goose giblets to make a well flavoured stock that can simmer away while the bird is cooking. Watch how, here:
Goose releases a lot of fat as it cooks, so you need to carefully drain away the hot fat into a heatproof container during roasting. Leave it to cool, then cover and keep chilled. Use it to roast vegetables in place of other fats. Properly rendered and free from impurities, the fat will last for months in the fridge.
A premium pinot noir, brightly fruity and smooth. Ideally pick a New Zealand or Chilean one.
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