Rhug honey roast goose

Method

• 1

  Step 1

  Preparation is key to success, the more you can get done in advance the less stressful the big day will be. Getting the bird oven ready is one big job you can get done in advance and the first three steps to this recipe can all be done the day before.
• 2

  Step 2

  Loosen the string and pull out the legs and wings a little – this helps the bird cook better. 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.
• 3

  Step 3

  Zest the lemons and oranges using a grater. Mix with 2 tsp Halen Môn sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
• 4

  Step 4

  Stuff the zested fruit and the herb sprigs inside the bird and pop into the refrigerator overnight (don't worry if you forget as this can also all be done on the day).
• 5

  Step 5

  Calculate your cooking time, for the first 10 minutes cook at 240C/fan, 220C/gas 9 (this will help seal the bird and give it a nice golden colour) then reduce to 190C/fan, 170C/gas mark 5 and cook for 20 minutes per kg for medium-rare, 32 minutes per kg for more well-done, plus 30 minutes resting.
• 6

  Step 6

  At this point pre-heat your oven to 240C/fan, 220C/gas 9. To give your goose a nice golden skin pan fry it using a little olive oil. Holding the bird by the legs press it down on the breasts to brown the skin.
• 7

  Step 7

  Once browned, place the bird in the roasting tin, Drizzle with the Rhug honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 minutes to 190°C/fan, 170°C/gas mark 5. Cover the goose with foil if it is starting to brown too much.
• 8

  Step 8

  Every 30 minutes 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. At the end of the cooking time, leave to rest for at least 30 minutes, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
• 9

  Step 9

  The carving Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, For a starter idea how about …. Elliot Knox, created this delicious, colourful starter for visitors to enjoy in the run up to Christmas last year using Rhug organic Goose. Rhug Organic confit goose leg and root vegetable terrine wrapped in Parma ham, spiced fig and apple purée, fig and blackberry pickled salad and brioche. Visit their website for more details www.rhug.co.uk