Christmas goose with vegetables
15 servings
140 minutes
Christmas goose with vegetables is a classic dish of British cuisine, symbolizing comfort and festive spirit. The tradition of roasting goose dates back to medieval England when it was considered a symbol of abundance. This recipe features a rich aroma, crispy skin, and tender meat infused with the sweetness of honey and the sharpness of mustard. Roasted vegetables soaked in goose juices make an ideal side dish, while the wine sauce adds depth to the flavor composition. The dish is served in a festive setting when family and friends gather around the table to enjoy this culinary masterpiece. It pairs wonderfully with a glass of red wine and fresh herbs, creating an atmosphere of warmth and celebration.
1
Mix honey with sugar and mustard.
- Honey: 5 tablespoon
- Mustard: 1 tablespoon
- Muscovado sugar: 5 tablespoon
2
Wash the goose, dry it, and if necessary, singe it. Cut off as much fat as possible from the back and neck areas and make frequent holes all over the carcass with a toothpick. Rub the goose with salt and pepper.
- Goose: 4.5 kg
- Freshly ground black pepper: 1 tablespoon
- Coarse sea salt: 1 tablespoon
3
Preheat the oven to 220 degrees. Place a rack on a baking sheet, put the goose on it, and drizzle with a mixture of honey and mustard. Put it in the oven and immediately reduce the temperature to 160 degrees. Roast for 2 hours, basting the bird with fat from the pan every 20 minutes.
- Honey: 5 tablespoon
- Mustard: 1 tablespoon
4
Peel the carrot and onion. Cut the carrot lengthwise into 4 pieces. Cut the onions in half. Peel the garlic heads from the outer layer and cut them in half crosswise without separating into cloves. Peel the potatoes and chop them coarsely.
- Carrot: 3 pieces
- Onion: 6 pieces
- Garlic: 2 heads
- Potato: 12 pieces
5
Remove the goose from the oven and leave it on a rack. Drain most of the fat from the baking tray, leaving 2-3 tablespoons. Place the vegetables on the tray and mix. Put the rack with the goose back in the oven for another hour. Remove the goose, wrap it in foil, and keep it warm until serving. Increase the oven temperature to 200 degrees and brown the vegetables for 15 minutes, then transfer to a dish.
- Potato: 12 pieces
- Onion: 6 pieces
- Carrot: 3 pieces
- Garlic: 2 heads
6
Place the baking tray on the stove, pour in the wine and bring to a boil over medium heat, scraping off the baked juices from the goose and vegetables with a spatula. Transfer the resulting sauce to a saucepan, add 1 tablespoon of cornstarch dissolved in a small amount of cold water, and stir. Season with salt to taste.
- Red dry wine: 300 ml
- Starch: 1 tablespoon
- Coarse sea salt: 1 tablespoon