Raymond’s roast goose recipe | Good Food

Name: Raymond’s roast goose recipe | Good Food
Ingredients: 4.5-5kg free-range organic goose excess fat trimmed and discarded, legs removed; wings, neck and excess carcass removed and chopped into 2cm/3/4in 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/11/4in pieces; 1 carrot cut into 3cm/11/4in pieces; 25g celery cut into 3cm/11/4in 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

www.bbcgoodfood.com

Raymond Blanc's recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin

View Original

Share this recipe:

Ingredients

4.5-5kg free-range organic goose excess fat trimmed and discarded, legs removed; wings, neck and excess carcass removed and chopped into 2cm/3/4in 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/11/4in pieces
1 carrot cut into 3cm/11/4in pieces
25g celery cut into 3cm/11/4in 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