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 pinches Coarse sea salt; 2 pinches 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 Raymond Blanc Roast Goose recipe yields perfectly tender leg and breast meat and crisp, golden skin that’s just perfect for Christmas.

View full recipe on theoxfordmagazine.com

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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 pinches Coarse sea salt
2 pinches 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)