Roast Goose with Cider Gravy

Delicious Roast  Goose

Roast Goose with Cider Gravy

For the Roast Goose

• 4-5 kg oven-ready goose


• 6 small onions, halved


• 3 bay leaves


• A bunch of thyme


• 2 tbsp sunflower oil

For the cider gravy

• 1 tbsp sunflower oil


• goose neck, chopped into a few pieces


• 2 carrots, cut into small chunks


• 2 onions, chopped


• 2 bay leaves


• small bunch of thyme


• 500 ml Apple cider


• 1 lt. chicken stock


• 4 tbsp plain flour

• Heat oven to 200 C/fan 180 C/gas 6.


• Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings.


• Season the inside and stuff  with the onions and herbs


• Rub the breast and legs with the oil; season generously with salt.


• Sit the bird, the right way up, in a large roasting tin and cover with a large piece of foil, scrunching it up at the sides so it's a tight fit.


• Place  in the oven for 1 hr 30 mins.


• Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins.


• Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown.


• Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.


• To make the gravy, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelized.


• Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly.


• Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top.


• Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.


• Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy.


• Season to taste, then strain again into a gravy jug.


• Goose is packed with flavor, with rich, densely-textured meat, serve on a platter with the herb and onions from the cavity scattered around.