Roast goose - Raymond Blanc OBE

Ingredients

• 1 (4.5- 5kg) Goose, free range/organic, excess fat trimmed, legs removed, excess carcass removed and chopped
• 1 Bay leaf, chopped
• 2 sprigs Thyme, chopped
• 1 clove Garlic, sliced
• 3 Pinch Coarse sea salt
• 2 Pinch Black pepper
• 80g Butter, unsalted
• A pinch Sea salt & freshly ground black pepper
• 600g Goose wings and neck, cut into 2cm pieces
• 2 tbsp Goose fat
• 100g Onion, cut in to 3cm pieces
• 60g Carrot, peeled, cut in to 3cm pieces
• 20g Celery, cut in to 3cm pieces
• 300ml Water, hot from the tap
• 3 sprigs Thyme
• 200ml Port
• 100ml Madeira (optional)