Spiced Roast Goose | Hari Ghotra
5.0/5 rating (3 votes)

Spiced Roast Goose

  • Heat Mild
  • Serves 6
  • Prep 20 mins
  • Cook 3 hrs
Spiced Roast Goose

One of my favourite roast dinners ever!

Hari says

We have a roast every Sunday and at Christmas I will indulge in a lovely fat goose. I know it's not everyone's choice but because I prefer dark meat and I love duck, goose is always my preferred choice. The wonderful dark meat means that goose can really take on some gorgeous seasonal flavours and it works perfectly with all those delicious Christmassy fragrances from cloves to star anise.

This recipe is all about creating something really special so I have used my favourite spices to make a rub and cooked the bird with lots of vegetables and fruit for the gravy. Prick the skin of the bird so all the fat melts away. Make sure you keep that lovely fat (there will be a lot) by pouring it into jars for your weekly roasties. 

  • Ingredients
  • Method

Spice mix

  • 3 tsp whole black peppercorns
  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp cloves
  • 8g cassia bark
  • 10 star anise
  • 2 tbsp fennel seeds
  • 3 tbsp soft brown sugar
  • 2 tbsp sea salt

Goose and gravy

  • 4kg whole goose  
  • vegetable oil
  • 1 orange
  • 2 red onions
  • 2 carrots
  • 2 sticks of celery
  • 1 apple, diced
  • 6 bay leaves
  • 2 tbsp plain flour
  • 1 litre chicken stock
  • glass of wine
  • 1 pomegranate

Spice Mix

  1. Blitz all of the spices in a spice grinder until fine. Add the salt and sugar and blitz again to powder.
  2. Pour through a sieve and get rid of any woody bits.  
  3. With the tip of a sharp knife prick the fatty areas so all the fat melts out.
  4. Rub the goose with a little oil and start to sprinkle over 2 heaped tablespoons of the spice mix and rub it into the bird.
  5. Prick the orange all over and place into the goose's cavity.
  6. Quarter the onions (you can leave the skin on, then chop the carrots and celery into large chunks.
  7. Place into a large roasting tray with the bay leaves and the giblets of the goose.
  8. Pour in about 150ml of cold water, then place the tray on the bottom shelf of the oven.
  9. Place the spiced goose directly on the bars above, so the juices drip into the tray.
  10. Cook for around 3 hours, or until cooked through and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear it's done.
  11. Remove from the oven and cover with foil and some tea towels and leave for at least 30 minutes. Once rested, carve the legs, I like to shred the meat otherwise it's a bit like serving caveman drumsticks. Slice the breasts and place on a platter with the shredded meat. 
  12. Halve the pomegranate and tap the back with a spoon so the seeds fall out all over the meat.
  13. Serve with hot gravy and all the trimmings.

Spiced gravy

  1. When the goose has been roasting for 2 hours, remove the vegetable tray from the oven and replace it with another tray. Remove the fat from the veg tray and keep in a jar.
  2. Place the tray on the hob over a high heat and pour in the wine. Cook so it reduces.
  3. Stir in the flour and cook for a couple of minutes before adding the stock. I also like to add a sprinkle of the spice blend too.
  4. Leave this to simmer for about 15 minutes until it has thickened to a gravy. Sieve into a saucepan and keep to one side until you serve the dinner.
  5. Once the goose is cooked and has been removed from the oven remember to add the juices from the second oven tray to the gravy (after skimming the fat away).

 

Nutritional information

Typical values* per Serving
Calories218
Fat (g)7
of which saturates (g)1
Carbohydrates (g)37
of which sugars (g)21
Fibre (g)7
Protein (g)7
Salt (mg)2033
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • SK

    SK

    25 December 2015 at 23:42 |
    The spice mix itself is amazing. It gives a nice blend of oriental and south asian flavours that I thought were necessary to add some life to a fairly stubborn meat.

    Some instructions on how to make the most of the meat (oven instructions, carving instructions) wouldn't go amiss!

    reply

    • Hari Ghotra

      Hari Ghotra

      02 January 2016 at 12:32 |
      Hi SK Thanks for the feedback always great to hear what you think - I will look at the recipe and add in some more details to help. Thanks

      reply

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Hari Ghotra