Chris Galvin’s Roast Goose with Briased Chicory, Poached Grapes & Walnuts - Fosse Meadows

Name: Chris Galvin’s Roast Goose with Briased Chicory, Poached Grapes & Walnuts - Fosse Meadows
Ingredients: 18lb/8kg free-range goose. (Ask the butcher to take off the legs but leave the breasts on the crown.); 8 tbsp goose fat (use the fat from inside the goose, melted down); 1 sprig of thyme; 1 bay leaf; 1 clove of garlic; 3 tbsp rock salt; 4floz/110ml white wine; 1 peeled carrot; 1 tbsp olive oil; 2 heads of chicory, cut in half lengthways; 4 tbsp icing sugar; Juice of 1 orange and 1 lemon; 3 tbsp salted butter; 1 tbsp grape seed oil or other mild-flavoured oil; 12 small shallots, peeled; 12 peeled grapes, warmed in 2 tbsp brandy; 12 lightly toasted walnuts; 1 tbsp roughly chopped parsley; 2 tbsp port; 4floz/110ml good chicken stock

fossemeadows.com

Serves 4 (with cold goose left over for Boxing Day) This recipe looks complex, but is quite straightforward. Everything except roasting the goose and making the

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Ingredients

18lb/8kg free-range goose. (Ask the butcher to take off the legs but leave the breasts on the crown.)
8 tbsp goose fat (use the fat from inside the goose, melted down)
1 sprig of thyme
1 bay leaf
1 clove of garlic
3 tbsp rock salt
4floz/110ml white wine
1 peeled carrot
1 tbsp olive oil
2 heads of chicory, cut in half lengthways
4 tbsp icing sugar
Juice of 1 orange and 1 lemon
3 tbsp salted butter
1 tbsp grape seed oil or other mild-flavoured oil
12 small shallots, peeled
12 peeled grapes, warmed in 2 tbsp brandy
12 lightly toasted walnuts
1 tbsp roughly chopped parsley
2 tbsp port
4floz/110ml good chicken stock