Raymond Blanc’s Roast Goose Recipe - The Oxford Magazine

Name: Raymond Blanc’s Roast Goose Recipe - The Oxford Magazine
Ingredients: 1 x 4.5 to 5kg free-range organic Goose, excess fat trimmed and discarded, legs removed, excess carcass removed and chopped; 1 Bay leaf, chopped; 2 sprigs thyme, chopped; 1 garlic clove, sliced; 3 pinch Coarse sea salt; 2 pinch Black pepper; 80g butter, unsalted; A pinch Sea salt & freshly ground black pepper; 2 tbsp goose fat; 100g onion, cut in to 3cm (1¼in) pieces; 60g carrot, peeled, cut in to 3cm (1¼in) pieces; 20g celery, cut in to 3cm (1¼in) pieces; 300ml water, hot from the tap; 3 sprigs thyme; 200ml Port; 100ml Madeira (optional)

theoxfordmagazine.com

This Roast Goose recipe by Raymond Blanc yields perfectly tender breast meat and crisp, golden skin that's just perfect for Christmas.

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Ingredients

1 x 4.5 to 5kg free-range organic Goose, excess fat trimmed and discarded, legs removed, excess carcass removed and chopped
1 Bay leaf, chopped
2 sprigs thyme, chopped
1 garlic clove, sliced
3 pinch Coarse sea salt
2 pinch Black pepper
80g butter, unsalted
A pinch Sea salt & freshly ground black pepper
2 tbsp goose fat
100g onion, cut in to 3cm (1¼in) pieces
60g carrot, peeled, cut in to 3cm (1¼in) pieces
20g celery, cut in to 3cm (1¼in) pieces
300ml water, hot from the tap
3 sprigs thyme
200ml Port
100ml Madeira (optional)