Festive Greylag Goose
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Festive Greylag Goose
Print Recipe
Instructions
  1. Season goose and fill cavity with plums. Place prepared goose in a casserole dish, scatter apple around the goose and add sufficient water to come half way up the goose. Slow cook for 3 hours, lid on, checking occasionally to ensure it is simmering and there is till sufficient water. This can be on the hob or in the oven at 190°C. When the goose is cooked the juices will run clear with no blood.
  2. Meanwhile, make the sweet & sour kale by first snipping the bacon into a pan and sautéing in its own fat. (if not using bacon add a drizzle of rapeseed oil to the pan). Finely slice kale and add to pan. Add remaining ingredients with a light splash of water and place on lid. Allow to simmer gently to form a slow-cooked savoury accompaniment. If using a spring or savoy cabbage it will be cooked in 20 minutes; for older kale leaves or re cabbage it needs 40 minutes to an hour and has more depth of flavour.
  3. Remove goose from casserole and place on serving dish. Give it 5-10 minutes in the oven if you wish to crisp up the skin then set aside wrapped loosely in foil to rest. Meanwhile deglaze the apple and plum juices in the pan with added water and a slosh of spiced rum! Add slaked cornflour and bring to the boil, stirring to form a juicy glaze. Taste and adjust seasoning.
  4. For gravy, blend ingredients in pan. Add slaked cornflour and whisk through boil until thickened and smooth. Taste to adjust seasoning.
Recipe Notes

As seen on Scottish Food Show Festive Fare

If no greylag, other geese or ducks will work beautifully! Serves 6 with sweet & sour cabbage, baked apples with jelly, butter toasted breadcrumbs and roast potatoes. Roasties can be cooked in any skimmed goose fat.

J Gow Spiced Rum

Ramsays streaky bacon

Roseberry Estate vinegar

Local Ardross honey

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