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Serves 6.
Ingredients
• 1 goose, around 5.4kg
• 2 sprigs marjoram
• 2 sprig of sage
• 2 sprigs rosemary
• 1 head garlic, halved
• 1 onions, roughly chopped
• 6 smoked bacon
• 3 tbsp clear honey
• 2 tsp poppy seeds
• 2 tsp ginger, chopped
• 1 clove garlic, crushed
Potato fondant
• 4 baking potatoes
• 1 tbsp olive oil
• 500 ml chicken stock
• 1 lemon zest
• 2 sprigs rosemary
• 500 ml vegetable oil, for deep-frying
Method
1. Preheat the oven to 180ºC/gas 4. 2. Season the goose with salt and freshly ground pepper. Place on a roasting rack and roast in the oven for 30 minutes. 3. For the potato fondant, cut the potatoes into barrel shapes using a potato cutter, making one barrel from each potato. Reserve the potato trimmings. 4. Heat the olive oil in a pan on a medium heat. Cook the potato until golden brown (about five minutes).5. Cover the potatoes with chicken stock, lemon zest and rosemary. Cover the pan and bake in the oven for one hour, until soft and fondant-like, turning periodically.6. After 30 minutes, remove the goose from the oven and place the marjoram, sage, thyme, rosemary, garlic, onion and bacon inside and over the goose in the roasting tray. 7. Return the goose to the oven and roast for a further 40 minutes, basting throughout and spooning out excess fat. 8. Once the goose is cooked through and tender, remove it from the oven. 9. In a small pan, warm the honey. Add the poppy seeds, ginger and crushed garlic, mixing well, then pour all over the cooked goose. Leave the duck to rest for 10 minutes.10. Serve the duck with the fondant potatoes and mixed salad leaves topped with crispy potatoes, which can be made by deep frying the potato trimmings in vegetable oil.
Ingredients
• 1 goose, around 5.4kg
• 2 sprigs marjoram
• 2 sprig of sage
• 2 sprigs rosemary
• 1 head garlic, halved
• 1 onions, roughly chopped
• 6 smoked bacon
• 3 tbsp clear honey
• 2 tsp poppy seeds
• 2 tsp ginger, chopped
• 1 clove garlic, crushed
Potato fondant
• 4 baking potatoes
• 1 tbsp olive oil
• 500 ml chicken stock
• 1 lemon zest
• 2 sprigs rosemary
• 500 ml vegetable oil, for deep-frying
Method
1. Preheat the oven to 180ºC/gas 4. 2. Season the goose with salt and freshly ground pepper. Place on a roasting rack and roast in the oven for 30 minutes. 3. For the potato fondant, cut the potatoes into barrel shapes using a potato cutter, making one barrel from each potato. Reserve the potato trimmings. 4. Heat the olive oil in a pan on a medium heat. Cook the potato until golden brown (about five minutes).5. Cover the potatoes with chicken stock, lemon zest and rosemary. Cover the pan and bake in the oven for one hour, until soft and fondant-like, turning periodically.6. After 30 minutes, remove the goose from the oven and place the marjoram, sage, thyme, rosemary, garlic, onion and bacon inside and over the goose in the roasting tray. 7. Return the goose to the oven and roast for a further 40 minutes, basting throughout and spooning out excess fat. 8. Once the goose is cooked through and tender, remove it from the oven. 9. In a small pan, warm the honey. Add the poppy seeds, ginger and crushed garlic, mixing well, then pour all over the cooked goose. Leave the duck to rest for 10 minutes.10. Serve the duck with the fondant potatoes and mixed salad leaves topped with crispy potatoes, which can be made by deep frying the potato trimmings in vegetable oil.
