Gordon's Christmas roast goose

Name: Gordon's Christmas roast goose
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 4 kgs fresh goose; 4 lemons; 3 limes; 1 teaspoon Chinese five-spice powder; 1 small handful each of parsley sprigs, thyme and sage, plus extra for garnishing; 1 serving a little olive oil, for browning, optional; 3 Tbsps clear honey; 1 Tbsp thyme leaves

Gordon's Christmas roast goose might be just the main course you are searching for. One serving contains 2494 calories, 107g of protein, and 227g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for Christmas. This recipe from BBC Good Food requires thyme leaves, lemons, limes, and parsley sprigs. From preparation to the plate, this recipe takes roughly 4 hours and 5 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

Instructions

Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little this helps the bird cook better.

Ingredients you will need

Whole Goose

Chicken Wings

Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Equipment you will use

Knife

Grate the zest from 4 lemons and 3 limes.

Ingredients you will need

Lemon

Lime

Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.

Ingredients you will need

Fine Sea Salt

Pepper

Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Ingredients you will need

Whole Goose

Salt

Dry Seasoning Rub

Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

Ingredients you will need

Parsley

Fruit

Thyme

Sage

Heat oven to 240C/fan 220C/gas

Equipment you will use

Oven

If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Oven Mitt

Once browned, place the bird in the roasting tin.

Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.

Ingredients you will need

Thyme

Clear Honey

Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas

Cover the goose with foil if it is starting to brown too much.

Ingredients you will need

Whole Goose

Equipment you will use

Aluminum Foil

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat save this for the potatoes and other veg.

Ingredients you will need

Potato

Equipment you will use

Sieve

Bowl

Frying Pan

At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Equipment you will use

Aluminum Foil