Ingredients
For the goose
1 goose, about 4-5kg/8lb 13oz-11lb
2 peaches
1 bunch sage
salt and freshly ground black pepper
2 tbsp olive oil
3 onions
3 carrots
For the stock
trimmings from the goose
1 large onion, chopped
1 large carrot, chopped
800ml/1 pint 8¾fl oz dark chicken stock
For the roast potatoes
1kg/2lb potatoes, chopped into equal-sized pieces
salt and freshly ground black pepper
For the swede purée
1 large swede
few knobs of butter
pinch salt
For the caramelised Brussels sprouts
500g/1lb 1½oz small Brussels sprouts
200g/7¼oz smoked bacon
drizzle olive oil
knob of butter
salt and freshly ground black pepper
For the bread sauce
800ml/1 pint 8¾fl oz milk
1 onion, studded with 1 bay leaf and 3 cloves
100g/3½oz butter
1 onion, chopped
200g/7¼oz white bread, crusts removed, cut into cubes
salt and freshly ground black pepper
generous grating fresh nutmeg
Method
1. Prepare the goose by taking out the wish bone: turn the goose breast-side down and pull back the skin to reveal the bone. Using a sharp knife, cut around the bone and slip your finger around the bone and pull it out. Carefully cut off the wing tips with a sharp knife. Keep any trimmings for the stock.
2. The stock can be prepared the day before: place the wing tips and wish bone in a large heavy-bottomed saucepan and brown over a medium heat. When the goose has turned golden-brown, add the chopped onion and carrot and continue to cook until the vegetables are golden-brown.
3. Cover with the chicken stock, bring to the boil and simmer for one hour. At the end of the cooking time, strain the stock through a fine sieve into a pan and leave to one side.
4. Preheat the oven to 200C/390F/Gas 6 and place a roasting tray inside the oven to heat up. Cut the peaches in half and remove the stones. Place three peach halves and the bunch of sage (setting aside one sprig) into the cavity of the goose. Set aside the sprig of sage and one of the peach halves.
5. Tie up the goose with string, to hold in the peaches. Score the skin of the goose with a sharp knife, taking care not to pierce the meat - this will help release the fat while cooking.
6. Season the goose with salt and freshly ground black pepper. Remove the roasting tray from the oven with an oven glove, and place the heated roasting tray on the hob. Drizzle olive oil into the tray and brown the goose all over in the roasting tray.
7. Pour away any excess fat, setting it aside in a small bowl. Cut the onions and carrots into large pieces and place in the middle of the roasting tray. Put the goose on top of the vegetables and cook in the hot oven for 20 minutes.
8. Reduce the oven to 175C/350F/Gas 4 and cook for a further 40-50 minutes. (NB: This recipe makes a rare goose; the Food Standards Agency recommends a cooking time of 2½-3 hours for a bird this size - if you are concerned check the juices run clear when a skewer is inserted into the thickest part of the meat.) Remove the tray from the oven and leave the meat to rest.
9. While the goose is in the oven, tip the drained off fat onto a roasting tray and heat over a medium hob. Add the potatoes and season with salt and freshly ground black pepper. Shake the tray to cover the potatoes in the fat. Transfer to the oven and cook along with the goose.
10. For the swede purée, peel and cut the swede into 2.5cm/1in cubes with a sharp knife. Place in a saucepan and just cover with cold water and a knob of butter. Bring to the boil, season with salt and continue to cook until the swede is tender.
11. When the swede is ready, drain off any excess liquid. In a food processor, blend the swede to a purée, adding a few more knobs of butter. Season with salt and pepper and keep warm.
12. For the caramelised Brussels sprouts, tip the Brussels sprouts into a pan of salted boiling water.
13. When the sprouts are just cooked, but still retain a little bite, remove them from the water with a slotted spoon and transfer to a bowl of ice-cold water.
14. When the sprouts are completely cool, drain them well and cut each one in half.
15. Cut the smoked bacon into small dice. Heat a little olive oil and the butter in a frying pan on a medium heat. Add the bacon and cook until golden-brown. Remove the bacon from the pan and transfer to a small bowl.
16. Add a little more butter and olive oil if necessary and fry the sprouts until they are lightly caramelised. Return the bacon dice to the pan. Season with salt and freshly ground black pepper and keep warm.
17. For the bread sauce, bring the milk and the studded onion to the boil in a saucepan.
18. After the milk reaches a boil, turn off the heat and leave to cool.
19. Heat a knob of butter in a clean saucepan until melted. Add the diced onion and cook until softened, but not coloured.
20. Pour the cold milk into the softened onion pan, removing the studded onion, and bring back up to the boil. Remove from the heat and add the cubed bread to the milk. Stir for a minute or so to break up the bread. Season with salt, freshly ground black pepper and grate in nutmeg to taste. Stir in the remaining butter to make a smooth sauce. Place a lid on the saucepan and leave to sit for 30 minutes before serving.
21. To make the sauce for the goose, remove the apricots and sage from inside the goose. Discard the fat and vegetables from the roasting tray.
22. Place the empty roasting tray back on the hob over a medium heat. Add the apricots and sage and cook until softened. Add the goose stock and bring to the boil. Season with salt and freshly ground black pepper to taste. Strain the sauce through a fine sieve into a clean saucepan.
23. Chop the remaining sage leaves and the peach half. Add the chopped sage to the strained sauce and simmer over a medium heat for 30 seconds before serving.
24. To serve, carve the goose into equal potions and place on a warm plate. Spoon the swede purée on the top, the Brussels sprouts and bacon on the side and drizzle with the sauce, making sure that the peach and sage sit on top of the goose meat. Serve the remaining sauce, roast potatoes and bread sauce on the side.
