Merlin Labron-Johnson’s roast goose, sourdough bread sauce and baked apple ketchup

Serves 6 Starters and mains

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Method

Preheat the oven to 180C/160C F/Gas 4. Remove the giblets from the cavity of the goose and stuff with the peeled onion and the orange. Rub the bird all over with a generous amount of salt and a little black pepper. Place on a wire rack in a roasting tray. This will allow the rendered fat to drip down and be collected in the tray below. Roast for 11⁄2 hours and then remove from the oven. Cover with tinfoil and leave to rest in a warm place while you prepare the apples.

While the goose is roasting, bake the apples. Place them in an ovenproof dish, cover with foil or a lid and bake them at 180C/160C F/Gas 4 for around 1 hour 15 minutes, until they are soft. Place the cider vinegar and sugar in a saucepan and cook over a medium heat until reduced and syrupy. When the apples are cooked, blend them with the vinegar reduction until smooth and pass the mixture through a sieve to remove any of the core or pips. Season with a pinch of salt.

To make the bread sauce, place the milk in a saucepan. Peel the onion, chop it in half and stud each half with 6 cloves. Add the onion and bay leaves to the milk and bring to a boil. Turn the heat down to low and simmer for 1 hour.

After 1 hour, remove the onion and bay leaf. Add the bread slices and transfer the mixture to a blender. Blend on full speed until very smooth, adding the butter, little by little. Season with salt, pepper and grated nutmeg to taste. Adjust the consistency with a little milk if necessary. It should be smooth and velvety.

Flash the whole duck through the oven for 10 minutes to warm it and then carve it, placing it in the centre of the table with the apple ketchup and sourdough bread sauce. Serve with fat roast potatoes and Brussels sprouts.