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Roast goose breast recipes

Roast goose and fig is a wonderful combination. Perfect for a Christmas supper with friends. Shopping list. Put the figs and raisins in a saucepan with a splash of olive oil and place over medium heat.
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Raymond’s roast goose

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Slow Roast Goose With Black Currant Sauce | Omnivore's Cookbook

By Jeff Baker. Serve with a rich red wine and blackcurrant sauce, roast parsnips and seasonal brassica buttered and tossed with grated chestnut. Award winning meat. Method: Remove your goose breasts from their packaging, pat dry and bring to room temperature. With a sharp knife, score the skin of the goose making 6 or 7 insertions drawing the knife across the skin at a slight angle. Heat a heavy based frying pan to a low temperature.
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Gordon's Christmas roast goose

The idea of this recipe is to present your guests with goose cooked in three different ways — slow-cooked confit-style thighs, roast breasts and delicious dumplings flavoured with goose. A 4kg bird served like this should be large enough to serve people easily, but if you're in any doubt, then buy a couple of birds as you can always use the bits and bobs up over the festive period. You should try, if you can, to buy your goose from a good butcher; I can particularly recommend the delicious birds from Donald Russell donaldrussell. This may seem a rather complicated recipe, but once you have broken the goose down and got it all prepared in your fridge, you will have done the majority of the hard work in advance.
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I love the smell of a goose as it roasts, the sweet savour of its meat, the lashings of fat it gives us to play with. The flavour of the meat is magnificent. By that I mean full, deep, rich and earthy. It has been my Christmas bird of choice for 20 years or more, but it is not without its downside. Even the largest bird is unlikely to feed quite as many as a turkey of similar weight.

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