Kenny Tutt’s Roast Goose with Mulled Plums
Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.
A roast goose on Christmas Day dates back to ancient times and was the go-to centrepiece of choice until the larger turkey hit our shores from the Americas. It is true that the turkey does feed more mouths, but a goose has a rich, delectable, almost regal flavour that always reminds me of times past. Simply served with some sweet, spiced stone fruits and a few roast potatoes, the goose really does deserve a revival. With a texture and flavour that resembles duck, it’s crucial not to overcook and dry out your bird. Simply monitoring the temperature is the very best way to avoid disappointment.
Take your goose out of the fridge the night before. Drying the skin out will help the bird crisp up really nicely. Don’t worry about piercing the skin, the fat will render well when cooking.
Place the goose on a rack in the roasting tin to help the fat flow away from the bird.
There are two large pieces of fat just at the opening of the cavity that need to be pulled out or cut off before roasting. These can be rendered down for frying or roasting in the future.
Remove the legs first to get the most meat off the carcass.
Take the whole breasts off the bone and carve into slices.
Removing the wishbone when preparing the goose will also make it easier to serve – you can ask your butcher to do this for you.