Richard Corrigan’s roasted goose with marmalade

Serves 6-8 Starters and mains

Advertisement

Method

Preheat the oven to 200C/180C Fan/Gas 6. Use a pair of scissors to remove the goose wings and reserve for the gravy. Tie the legs together with a piece of string.

Lightly pierce the goose all over with a fork (this will allow the fat to run out when cooking).

Pour boiling water all over the goose skin. Sit the goose on a trivet set in a roasting tray and brush all over with the warmed marmalade. Season generously and cover with foil.

Roast the goose for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 2.5 hours.

Baste the goose with its own fat during cooking and ladle out any excess fat from the tray to use for roasting stuffing balls and potatoes. Remove the foil for the last half hour of cooking.

Remove the goose from the tray and leave to rest in a warm place for an hour before carving.

To make the gravy, prepare a stock by putting the goose giblets, neck and wings in a large pan. Add the onion, celery, carrot, thyme, bay leaf, peppercorns and 1.2 litres water. Bring to the boil and skim away any scum that rises to the surface. Loosely cover with a lid, reduce the heat and leave to simmer for 1.5 hours.

While the goose is resting, pour away any excess fat from its roasting tray (again, reserve for stuffing balls and potatoes). Place the tray over a high heat and strain the stock through a fine sieve.

Add the Calvados, marmalade and seasoning and bring to the boil, scraping any sediment from the tray. Reduce to a simmer for 3-4 minutes before straining through a fine sieve into a serving jug or gravy boat. Serve.