• 1 (about 6.5kg) goose, giblets and 2 end wing tip joints removed
  • 2 Spanish onions, peeled and thickly sliced
  • 2 bay leaves, plus more for decoration
  • 8 shallots, peeled 
  • 3 tbsp plain flour
  • 300ml madeira
  • 400ml chicken stock


  • STEP 1

    Turn the goose onto the breast and cut off the belly flaps around the cavity, pull out any yellow fat, and cut off the parson’s nose. Using a large needle or pin, prick the goose by sliding the point into the skin almost horizontally to the skin, you want to pierce the fat but not the flesh, this may take a little time as you really do need to do it all over.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Put most of the onion into the bottom of a roasting tin and set a rack on top, put the remaining slices into the goose with the bay leaves and lie it breast-side up on the rack. Season well all over. Roast for 30 minutes, then lift it out of the oven and remove the thick onion slices and keep to one side, then add the shallots to the bottom of the tin and put the goose back in the oven for 30 minutes.

  • STEP 3

    Put the cooked onion slices in a frying pan with the wings, giblets and neck, and fry until browned. Add the flour and stir well, cook for 10 minutes, then add the madeira and cook for 15 minutes with a lid on. Add the chicken stock and leave to simmer for 30 minutes. Taste and season if it needs it, then leave until you’re ready to serve.

  • STEP 4

    Lift the goose out and carefully (as it will be hot) carve off the breasts in one piece each. To do this, slice down with a sharp knife along the centre of the breast bone and when you reach the ribs turn the knife sideways and slice outwards to the side of the goose. You’ll have to wiggle around the wishbone. Cover the breasts (they will be pinkish) and put the rest of the goose back for 40 minutes.

  • STEP 5

    Take the goose out and turn the oven up as high as it will go. Put the breasts back in a roasting tin skin-side up for about 10 minutes, or until the internal temperature of the meat reaches 65C and the skin crisps. Carve the legs from the body and halve through the thigh joint and put on a large plate, then slice the breasts and lay them on the plate as well. Add the shallots, draining off any fat first. Tip any juices into the gravy, bring it back to a simmer and then sieve it into a jug.


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