The Golden Goose


Christmas, a holiday packed with tradition and feel good vibes. This year, I think we need it more than ever. I want to present to you my recipe for the perfect Roast Christmas Goose with Yorkshire puddings, through instead of beef fat, we will be using the goose fat. Surprisingly simple and delicious, happy holidays from my fire to yours.


GOLDEN CHRISTMAS GOOSE

With goose fat Yorkshire Puddings


SERVES : 6 - 8


INGREDIENTS


GOOSE:

10 - 12 lb fresh goose

2 lemons

4 cloves garlic, peeled and minced

2 tablespoons chopped fresh thyme leaves

3 tablespoons salt

2 tablespoons chinese five spice


YORKSHIRE PUDDINGS:

4 eggs

1 ½ cups whole milk

½ teaspoon salt

1 ¼ flour

6 tablespoons reserved goose fat


DIRECTIONS


Preheat the oven to 450 degrees F.

Zest the lemons into a medium sized bowl and reserve the rest of the fruit. To the bowl with the zest add the garlic, thyme leaves, salt and chinese five spice, stir to combine and set aside.

Check the cavity of your goose for innards, reserve for another purpose. With a very sharp knife, score the breasts in a cross hatch pattern. IMPORTANT* Use the weight of the knife and gently drag it across the breasts, if you see the flesh you've cut too deep; you are looking to JUST knick the skin. Repeat the process around the underwing fatty areas and thighs. Once the goose is scored, work all of the spice mixture into the skin of the goose; sprinkle some of the seasoning inside of the cavity as well. Cut your reserved, zested lemons in half and stuff into the cavity as well as any left over garlic and herbs. Transfer the goose to a roasting rack and roasting pan and place into the oven. Cook the goose for fifteen minutes and then reduce the heat to 375 F and continue to cook for an additional hour and twenty minutes. After the goose is cooked, allow it to rest for thirty minutes tented in foil, meanwhile, work on the puddings.

YORKSHIRE PUDDINGS:

While the goose is roasting, combine all of the ingredients for the yorkshire puddings into a blender and blend until smooth. Transfer to the refrigerator for thirty minutes or overnight. This process relaxes the gluten that we just developed in the blender ensuring a tender pudding.

Adjust oven temperature to 425 F and place a muffin or popover pan into the oven.

Carefully lift the goose with the roasting rack onto a cutting board and pour out the rendered goose fat into a measuring cup. When the oven is heated, carefully remove the muffin pan (it's going to be very hot, just the way we want it). Working quickly and carefully, pour a tablespoon of goose fat into each muffin mold and add the batter to fill the cavity up to three quarters. Quickly place the pan back into the oven and cook for twenty five minutes minutes or until well risen and golden. Do not open the oven during the cooking process or the puddings could collapse prematurely.

Just a few minutes from removing the puddings, begin carving the goose. Plate up the goose and serve the puddings right from the oven. To be extra naughty, smear some of that delicious goose fat onto the Yorkshire puddings like butter; very, very worth it.

Happy Holidays.


*Video Link to live preparation on Field + Supply here


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