• 1 oven ready goose, about 4.5 kg
  • Maldon sea salt
  • 1 onion, quartered
  • a small bunch rosemary

sourcherry sauce

  • 3 shallots, finely chopped
  • butter
  • 50g dried sour cherries
  • ½ bottle red wine
  • 250ml chicken stock
  • 1 cinnamon stick
  • 3 tbsp redcurrant jelly


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Remove any excess fat from the goose cavity. Prick the goose all over with a fork (especially the really fatty bits) then rub with the sea salt flakes. Put the onion and rosemary in the cavity then sit the goose on a trivet in a large roasting tray. Cook for 30 minutes then turn the oven down to 180C/fan 160C/gas 4 and cook for another 1½-2 hours (drain off the excess fat a couple of times during cooking). to test if the goose is cooked, pierce the thick part of the thigh with a skewer – the juices should run clear. leave to rest for 30 minutes before carving.

  • STEP 2

    While the goose is resting, make the sauce. Fry the shallots in a knob of butter until softened. Add the rest of the ingredients (apart from the redcurrant jelly) and simmer until reduced and syrupy. Stir in the redcurrant jelly and another knob of butter until melted and glossy. Serve with the goose.


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