Honey-glazed spiced roast goose & confit potatoes
Make goose glazed in honey and spices for an alternative to turkey this festive, and Serve with herby confit potatoes and enjoy.
- Prep: 30 mins
- Cook: 3 hrs and 30 mins Plus resting
- More effort
- Serves: 6-8
Ingredients
For the glaze
Honey-glazed spiced roast goose & confit potatoes method
Step: 1 Warm up the oven to 200C/180C fan/gas 6. To make the glaze, meet the honey with the spices and lots of cracked pepper, then put it aside. Take off all the fat from inside the bird and, use the point of a small knife or skewer to prick the skin all over, paying specific attention to the areas around the legs and under the wings. Place the goose in an empty sink and slowly spill over a kettleful of boiling water. Redo the process some more times (the more you do the better it goes) till the skin is tight and shiny. Let the goose cool, then pat dry with kitchen paper.
Step: 2 Stuff with onions and season the inside of the goose, halved garlic bulb, rosemary, and orange. Brush the goose all over with oil and season liberally with salt. Put the goose on a wire rack in a large roasting tin and strongly cover it with a large piece of foil. Cook in the oven for 1 hr and about 30 mins.
Step: 3 Take out from the oven, scrap the foil, and use oven gloves to lift the rack (and the goose) out of the roasting tin. Spill all the fat into a bowl from the tin and put aside. Drive the potato slices into the roasting tin, season with salt, and mix with some spray of the fat. Put back the goose in the tin – on top of the potatoes – and cover with foil, and roast for about 1 hr. Detach the foil, now brush all over the goose with the honey glaze, and get back to the oven for about 15 minutes. Shift the goose to a large board or platter to rest, uncovered, in a warmish place for around 30 mins.
Step: 4 Carefully spill away most of the fat from potatoes. If your roasting tin is flameproof, completely brown the potatoes on the top of the stove; if not, then put back the potatoes in the oven till become crispy and golden brown. Mix the parsley and chopped garlic through the potatoes just before serving. Cut the goose at the table and serve hot with the potatoes.
