Whole Roast Goose

Every cook has a different idea of how to treat a Christmas bird: Simon Hopkinson suggests placing the bird in the sink, boiling the kettle, pouring the contents over it, then stuffing it with mashed potato before cooking; it is delicious. This is my way!

First published in House and Garden. Photography by Helen Cathcart.

Serves 6
Prep time: 30mins (+8 hours to dry overnight)
OVEN TIME: 3 hours


INGREDIENTS 

1 whole 4-5kg goose 

1 large orange 

200g prunes  

4 shallots, skin on, halved and roasted at 180°C for 20 mins 

20-30 sage leaves  

300g ricotta  

Vegetable oil for frying  

Heat the oven to 180°C/160°C fan oven/mark 4

1. The night before you intend to cook the goose, remove the packaging and prick the skin all over to allow the fat to render during cooking. Let the goose dry overnight, ensuring it’s up to room temperature before cooking. 

2. Slice the orange into quarters, and stuff it into the cavity of the goose along with the prunes. Place the goose on a rack within a tray, which will allow all of the fat to render during cooking. Roast for 3 hours, basting the bird with the rendered fat every hour. 

3. Pull the bird out of the oven and allow it to rest for at least 30 minutes. It will easily retain its heat during this time, while allowing the meat to relax and stay lovely and moist. If you carve it too early, the juices will run out and it will be dry. Cut the legs away from the bird and pull the meat from the bones.

4. Pull the prunes out of the bird and roughly chop them, discard the orange. Mix the prunes with the leg meat and roasted shallots. 

5. Gently cut down each side of the breastbone and cut away the breasts. Slice the breast across their width and arrange them on a plate, with the pulled leg meat and prunes. Pour over any resting juices and drippings from the roasted bird and serve.  

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