Tuesday, November 28, 2006
It's almost time for the most anticipated meal of the year so lets enjoy the perfect festive feast.
Roast Goose with Pear & Cranberry Compote
Preparation time: 20 minutes
Cooking time: 2 hours 20 minutes
1x4kg whole fresh, free range goose
1x50kg packet dried cranberries
300ml (10fl oz) red wine
25g (1oz) caster sugar
1. Preheat oven to 180C, 350F, gas mark 4. Remove all outer packaging, giblets etc. from goose.
2. Calculate the cooking time, allowing 30 mins per kg, plus 20 mins extra. Place the goose on a rack over a deep roasting tin and prick the skin along each side of the breast. Cover loosely with foil and cook in the preheated oven, removing any excess fat at regular intervals. Remove the foil 30 minutes before the end of cooking time.
3. Remove from the oven and allow to stand for 10 minutes before carving.
4. To make the compote, peel the pears and halve three of them, removing the core with a teaspoon, and place in a saucepan with the wine, sugar and cranberries. Gently poach until softened, then remove the pears, reserving the cooking liquid. Chop the remaining pears into bite-sized pieces, place in the saucepan with the wine and cranberries, bring to the boil and allow the wine to reduce to a syrup. Serve warm with the goose using the pear halves and watercress as a garnish.