Gordon Ramsay's roast goose is a really nice change from turkey if you want to try something a little different for Christmas, or quite simply if you want a change from your usual Sunday roast. Using five spice and honey, this roast goose recipe creates a gently sweet and savoury flavour. A goose has quite a high fat content, but when you cook it over a longer period of time, it all melts away leaving a very tender, rich meat which is really melt-in-the-mouth delicious.
HOW TO MAKE ROAST GOOSE WITH FIVE SPICE AND HONEY:
Taken from Christmas with Gordon by Gordon Ramsay (Quadrille Publishing, RRP £15)
- Preheat the oven to 220°C/Gas 7 and place a deep roasting pan fitted with a rack in the oven to heat up. If the goose is ready-trussed, remove the string and gently tug and loosen the legs and wings a little – this helps the bird to cook more evenly. Remove the giblets from the body cavity and trim off any excess fat from the neck and cavity.
- In a small bowl, mix the orange and lemon zest with the five-spice powder, salt and pepper. Lightly score the skin of the goose in a criss-cross pattern with a sharp knife, taking care not to cut into the flesh. Rub the seasoning all over the skin and inside the cavity of the goose. Put the orange and lemon wedges into the cavity. (You can prepare to this stage a day ahead and refrigerate the goose.)
- Place the goose on the rack in the preheated roasting pan, breast side up, and roast for 15 minutes. Turn the setting down to 170°C/Gas 3 and roast for another 30 minutes.
- Take the goose out of the oven and pour off some of the fat from the roasting tin (save for roasting potatoes). Drizzle the honey over the goose, put back in the oven and roast for another 30 minutes – 1 hour, basting once or twice. Cover loosely with foil if it is browning too much towards the end of cooking. For medium-rare meat, the flesh should feel firm with a slight spring when lightly pressed; a meat thermometer inserted into the thickest part of a thigh (but not touching a bone) should register 70°C. Also, bear in mind that the bird will continue to cook in its own heat during resting.
- Remove the goose from the oven and cover loosely with foil. Let it rest for 30 minutes.
- Carve the goose and serve with the sauce and accompaniments.
- 5.5–6.5kg oven-ready goose
- 2 oranges, finely grated zest and fruit cut into wedges
- 2 lemons, finely grated zest and fruit cut into wedges
- 2tbsp Chinese five-spice powder
- 1tbsp good-quality sea salt
- freshly ground black pepper
- 4–5tbsp runny honey, to drizzle
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
Gordon Ramsay opens up about loss of son Rocky as he reveals the heartfelt way the entire family honour him
Gordon and Tana Ramsay's son Rocky passed away in 2016 and the chef has discussed the pain of 'watching the trauma unfold'
By Emma Shacklock Published
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
‘Table of legends’ including Jennifer Aniston and Courteney Cox gives fans the dinner party guestlist of dreams
Kristen Bell shared a snap of her summery outdoor feast, featuring a huge array of stars
By Jack Slater Published