Preheat the oven to 240C/gas 9. Before you cook the goose, calculate your cooking times by following my helpful guide below.
Remove the giblets from the goose, if there are any, and then, using the tip of a sharp knife, lightly score the breast and leg skin every 2cm (3/4in) or so.
Sit the goose on a wire rack/trivet in a large roasting tray, and then rub the salt all over the skin, making sure it goes in between the score lines. Drizzle the honey all over and then sit the orange slices and bay leaves on top. Place in the oven for 10 minutes.
Reduce the oven temperature to 190°C/ gas 5 and continue to roast the goose for the calculated time. After about 1 hour of roasting, the orange and bay leaves can be removed before they become too dark in colour, and you can also pour out some fat piepiepieto roast your potatoes, if you are serving them.
If the goose is becoming too dark, cover with tinfoil.
Once cooked, remove the goose from the oven, cover loosely with foil (if you haven't already done so) and leave to rest and tenderise for 30 minutes.
To prepare the sauce, place the sugar and vinegar in a saucepan over a medium heat and stir until the sugar has dissolved. Increase the heat and allow the liquid to boil and become lightly golden, swirling it around in the pan, rather than stirring.
Add the stock, orange zest and juice, Cointreau or Grand Marnier, cloves, star anise and cinnamon stick. Bring to a simmer and cook for about 5 minutes. The orange zest and spices can either be left in or removed at this point, it's up to you.
Mix the arrowroot with a little water and then stir into the saucepan until the sauce has thickened. Remove from the heat and stir in the orange segments. The goose can now be carved and served with the sauce.
Cook for 10 minutes at 240C/gas 9, and then reduce the oven to 190C/gas 5. Cook for 20 minutes per kg for medium-rare or 30 minutes per kg for more well done. Rest for 30 minutes before serving.
|Thin Slices Of Orange||3-4|
|Runny Honey||2 tbsp|
|Flaked Sea Salt||1 heaped tsp|
|Goose||Approx 3.5kg (7lb 10oz)|
FOR THE SAUCE
|Cointreau Or Grand Marnier||4 tbsp|
|Peeled Zest And Juice Of 2 Large Oranges|
|Hot Chicken Stock||150ml (5fl oz)|
|Cider Or White Wine Vinegar||2 tbsp|
|Caster Sugar||3 tbsp|
|Arrowroot||1 heaped tsp|
|Segments Of 2 Oranges|
If you want to save time on the day, the sauce can easily be prepared a day or two in advance. Just return to a simmer, adding the arrowroot and orange segments when serving.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, chu... keep reading
Indulge yourself with this lightly spiced, refreshing wine from Alsace