Jamie Oliver

Roast goose

Slow-cooked with Christmas spices

Roast goose

Serves 8
Cooks In3H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    487
    24%
  • Fat
    34.4g
    49%
  • Saturates
    10.5g
    53%
  • Protein
    43.5g
    87%
  • Carbs
    1.8g
    1%
  • Sugars
    1.8g
    2%
  • Salt
    0.6g
    10%
  • Fibre
    0.5g
    -

Of an adult's reference intake

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 1 large goose (4-5kg) , halved lengthways by your butcher
  • 6 cm piece of ginger
  • 6 large sticks of cinnamon
  • 6 star anise
  • 2 teaspoons whole cloves
  • olive oil
  • 2 oranges
  • red wine vinegar
Tap For Method
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper.
  3. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil.
  4. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone.
  5. Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast.
  6. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings.
  7. Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day.
  8. To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above.

Tips

Love your leftovers; they’ll be delicious shredded into a salad or stew. Blitz any leftover skin with breadcrumbs, then toast, and use as an epic sprinkle.

Tip

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Nutrition per serving
  • Calories
    487
    24%
  • Fat
    34.4g
    49%
  • Saturates
    10.5g
    53%
  • Protein
    43.5g
    87%
  • Carbs
    1.8g
    1%
  • Sugars
    1.8g
    2%
  • Salt
    0.6g
    10%
  • Fibre
    0.5g
    -

Of an adult's reference intake