It was a truly amazing meal and well worth the honk of goose fat that hung around the flat afterwards. The other one went straight in the freezer and I’ve decided to spread the festive love by giving it away to one of you lucky lot.

If you’d like to win a massive Ginger Pig free range, dry plucked, lovingly reared goose for your Christmas lunch, just leave a nice comment on the facebook page for my forthcoming book*

 roast goose

 

ingredients

2 tsp five spice powder

2 tsp Maldon sea salt

the zest of 2 clementines

zest of 1 lime

1 lemon

1 tsp. dried thyme

1 large onion, quartered

 small bunch sage, finely chopped

1/2 bulb garlic, finely chopped

 

method

• Wash the goose and pat dry. Prick the skin all over (taking care not to puncture the flesh) especially targeting those ultra fatty pockets around the wings.
• Combine the five spice, sea salt, citrus zests and thyme and rub all over the skin and in the cavity.
• Chop the zested fruit up and mix with the sage, garlic and onion and push into the cavity.
• Roast the bird at 200C for 10mins, then turn down to 190C for 30mins per kilo. Baste every 30 minutes and pour off excess fat (to roast vegetables in).
• Wrap in foil and a bath towel to rest for 45 minutes (while you roast your veggies) and serve with roast apples, potatoes, parsnips, carrots, turnips, peas, stuffing and gravy.

 
*winner to be picked on Thursday 19th, goose to be collected from E17 by Sunday 22nd