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Spiced goose with star anise, orange & honey
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Warming winter spices infuse this attention-grabbing bird. For extra-juicy meat and crisp skin, season the night before. Adorn the finished goose with charred oranges, roasted carrots, shallots and garlic, plus plenty of fresh herbs.
1 tbsp fine sea salt
½ tbsp caster sugar
1 medium whole goose (4-5kg)
3 star anise
2 tbsp pink peppercorns
1½ tbsp coriander seeds
2 tsp Chinese five spice
4 large oranges, 1 scrubbed, zested and halved, 3 to serve
20g pack thyme
2 bulbs garlic, halved widthways
500g shallots, peeled
3 carrots, thickly sliced
20g rosemary, plus extra to serve (optional)
30g clear honey
Fresh bay leaves, to serve (optional)
1. The evening before, mix the salt and sugar in a small bowl, then remove the giblets from the cavity of the goose. Carefully remove the wing tips by cutting between the joints. Cover and chill both to use in gravy, or to make pâté or stock. Remove any excess fat from inside the bird, then rub thoroughly inside and out with the salt and sugar mixture. Put on a large tray, cover loosely with foil and chill overnight.
2. The next day, remove the goose from the fridge 30 minutes before cooking to come to room temperature. Put the whole spices in a small frying pan; toast over a medium heat for 4-5 minutes, until fragrant. Use a pestle and mortar to coarsely crush the spices with the five spice and orange zest.
3. Preheat the oven to 220ºC, gas mark 7. Pat dry any excess moisture from the goose. Lightly score the skin all over in a diamond pattern and rub liberally with the spice mixture. Put the zested orange halves, thyme and 1 halved garlic bulb in the cavity. Put the shallots, carrots, rosemary and remaining garlic in a large roasting tin; set a rack over the top and sit the goose, breast-side up, on top.
4. Roast for 30 minutes, then lower the temperature to 180ºC,
gas mark 4, and cook for 1 hour 30 minutes more, until thoroughly cooked, the juices run clear and no pink meat remains. Every 30 minutes, carefully drain the excess fat from the tin and reserve for your roast potatoes. Ten minutes before the end of the cooking time, heat the honey in a small saucepan and brush it all over the bird, then return to the oven. Cover with foil and allow to rest for at least 1 hour before carving. Meanwhile, halve and char the remaining oranges in a hot frying pan. Serve the goose with the charred oranges, roasted veg and extra herbs for decoration.
Typical values per serving:
Per serving (for 6)
This recipe was first published in Mon Nov 08 22:05:00 GMT 2021.