Raymond’s roast goose - Good Food Middle East

Ingredients

• 4½ -5kg free-range organic goose, excess fat trimmed and discarded, legs removed; wings, neck and excess carcass removed and chopped into 2cm/¾ in pieces (about 600g/1lb 5oz)
• 2 bay leaves
• 5 thyme sprigs
• 1 garlic clove, sliced
• white pepper, for seasoning
• 2 tbsp goose fat
• 1 small onion, cut into 3cm/1¼in pieces
• 1 carrot, cut into 3cm/1¼in pieces
• 25g celery, cut into 3cm/1¼in pieces
• 85g unsalted butter, softened
• 200ml port
• 100ml Madeira
• ½ tsp arrowroot, if needed
• sprigs of fresh herbs such as bay, rosemary and thyme, to serve