1 goose
1 bulb of garlic
2 onions or 2 large shallots
2 oranges
2 pieces of celery
2 leeks
1 bay leaf
1 bunch of thyme
stock - giblets and tomato puree
gravy - armagnac with prunes
sprouts and carrots in goose fat
parsnips roasted in butter and honey
potatoes in goose fat

METHOD

Separate a full bulb of garlic and stuff into the goose together with a bunch of thyme. Prick the skin with a fork and rub salt and pepper over the goose. Place on a rack over a tin and roast the goose for 20 minutes to each pound adding 20 minutes at the end. Chop the neck into pieces and brown in a frying pan with a little olive oil. Add a generous spoonful of tomato puree and cook for 2/3 minutes. Then, pour into a large saucepan with two onions or two large shallots, 2 chopped oranges, 2 pieces of chopped celery and two chopped leeks, a bay leaf and a clove of garlic and cover with water. Cook slowly for approximately three hours to create the stock. For the sauce, pour a generous gulp of armagnac into a saucepan with 4 prunes and a pint of the fresh stock. Bring to the boil and reduce a little.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS