Simon Rogan’s goose roasted with festive spices, braised red cabbage and creamed potatoes

Serves 4-6 Starters and mains

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Method

For the sauce, chop the goose trimmings as small as you can/ Cook in a pan with a little oil until dark golden brown, then drain and set aside.

In the same pan, cook the onions and garlic with the thyme and star anise until soft and caramelised. Add the wine and cook until reduced by three-quarters. Add the roasted goose trim back to the pan, then add the stock. Simmer for 3 hours, then strain.

Reduce the sauce, skimming off any impurities as you do so, until you have reached a nice sauce consistency. Finish the sauce at the last minute with the orange and lime zest.

Allow the goose to cometo room temperature at least 1 hour before cooking. Preheat the oven to 240C/ 220C F/Gas 9. Gently toast the spices in a dry pan for 1 minute, then transfer to a blender with the salt and blend to a fine powder. Zest the orange and lemon, reserving the fruit, then mix the zest into the spice mix. Score the skin of the goose with a sharp knife, then rub the spice mix over the skin and in the cavity. Cut the zested lemon and orange and the garlic head in half and stuff into the cavity.

Put the goose on a trivet in a roasting tin and cook, uncovered, in the oven for 10-15 minutes until it starts to brown and the fat begins to render.

Turn down the oven to 200C/180C F/Gas 6 and continue to cook until the core temperature reaches 52C on a meat thermometer – it will take 20 mins per kg. Cover the bird during cooking if the breast starts to overbrown.

When cooked, remove from the oven, cover, and leave to rest for at least 30 minutes before serving with the sauce, braised red cabbage, creamed potatoes and honey-glazed vegetables.

This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.