Lafer’s Christmas goose

CHRISTMAS GOOSE

If present, wash and refrigerate the goose giblets. They can be used for the gravy later on. Remove the goose’s wings and place in the fridge. Peel the carrots and celery. Trim and thoroughly wash the leek. Peel the onions and coarsely chop them with the remaining vegetables. Wash the chilli pepper, cut in half lengthwise and remove the stalk base, white ribs and seeds. Roughly chop up the two halves. Peel and coarsely dice the oranges. Place the goose in a large roasting tin and fill with water until completely covered. Add two thirds of the prepped vegetables and the diced oranges. Pound the peppercorns and cardamom pods in the mortar and add to the goose with the remaining spices. Bring the contents of the roasting tin to the boil uncovered then reduce the heat and simmer the goose gently backdown for 10 minutes first and then breast-down for another 20–30 minutes. Leave the goose to cool overnight covered in the stock (ideally on a balcony or terrace). The next day, remove the goose from the roasting tin, briefly strain off any excess liquid and dab dry with kitchen roll. Season the outside with salt, place breast-up on the oven rack and insert into the middle of the cold oven with the non-perforated steamer tray beneath it. Cook in the X BO for about 2 hours 30 minutes at 110°C/40% humidity, then roast for 30 minutes at 140°/-60% humidity. Retain the stock for the gravy. Remove the goose from the oven together with the oven rack and steamer tray and turn it over once. Whisk 100 g water with the golden syrup and salt. Insert the goose breast-down into the oven on the lowest shelf level and cook for 15 minutes, then turn it over and brown the breast for another 15 minutes. During this stage, brush with the salted water mixture every 5 minutes.

GRAVY

Meanwhile, skim as much goose fat as possible off the cooking juices and set it aside in a bowl. Heat up 2–3 tbsp goose fat in a wide pan. Coarsely chop up the removed wings and sauté in the hot fat over a medium heat with the giblets (if available) and remaining root vegetables. Add the tomato purée and continue to cook for 4–5 minutes. Pour in the brandy and orange juice and top up with around 3 l cooking juices. Simmer over a medium heat without covering to reduce the liquid to about 500 g. Mix the starch with 4 tbsp water in a cup until smooth. Strain the gravy into a pan through a sieve and add the soy sauce and golden syrup. Bring back to the boil and bind with the starch mixture.

FINISHING TOUCHES

Carve the cooked goose. Plate up with two dumplings and a little gravy per portion. Honey-glazed chestnuts and Brussels sprouts make great-tasting sides.