1. Start by preparing the goose. Remove the goose from its packaging and pat dry. Sprinkle with salt and leave in a safe place to come to room temperature. Preheat the oven to 220°C/Fan 200°C/Gas 7.
2. Remove the fatty lobes from the inside body cavity (these can be rendered down later and stored in fridge to use for roasting potatoes). Take out any giblets. Prick the skin of the goose all over, taking care not to pierce the meat. Don’t forget to pierce under the legs and wings. This helps let the fat render our of the goose, and makes the skin crispy.
3. Place the goose in a large roasting tin, breast-side-down. Slide into the oven and cook for 30 mins till the skin is golden. Remove the goose from the oven and carefully pour or ladle off any fat in the roasting tin into a heatproof container, pouring it through a heatproof sieve (keep this for later). Carefully turn the goose over so it is breast-side-up.
4. Lower the oven temperature to 170°C/Fan 150°C /Gas 3. Roast for 30 mins for every 1 kg. So, if your bird weighs 4kg (without the giblets), it should take 2 hrs after the initial bronzing. If it’s getting too tanned, loosely cover the goose with foil. Every 30 mins ladle, or pour off, off any excess fat from the tin into the heatproof bowl through a sieve. You will end up with lots of luscious fat - save this for roasting potatoes and other veg. It will store in a jar in the fridge for up to 6 months.
5. While the goose is roasting, put the MarmalAID, star anise, ginger, garlic, orange juice, bay leaf and Chinese 5 spice into a pan and bring up to a bubble. Turn the heat to low and simmer for 8-10 mins till smooth and thick. Remove from the heat and set to one side. This is your glaze for later.
6. Check the goose is cooked by piercing the fattest part of the leg with a sharp knife. The juices should run clear. If not, cook for 10-15 mins longer and check again.
7. Transfer to a board or warm plate and loosely cover with foil. Pour the roasting juice from the tin into the glaze and set aside. Rest for at least 1 hr.
8. While the goose rests, make the pancakes, Fill and boil your kettle. Tip the flour into a mixing bowl then carefully pour in 250ml boiling water. Stir to combine, then set to one side to cool down. When the dough is cool enough to handle, knead till smooth or mix in a stand mixer for 10 mins. Pop in a clean bowl, cover with a tea towel and leave to rest for 20 mins.
9. Divide the dough into 20 equal balls. Lightly grease your work surface and rolling pin with sesame oil. Roll one ball out into a mug-sized circle. Brush with a little sesame oil. Roll out another ball of dough to the same size. Place on top of the oiled round.
10. Now take the double layered pancake and roll out the two pieces together to make a thin, saucer-sized circle. Set aside on a board or plate. Repeat with the remaining dough till you have 10 double layered rounds. Brush your work surface and rolling pin with more sesame oil, as required. Cover with a tea towel and set aside.
11. Carve the meat off the goose and shred it. Transfer the carved meat to a heatproof dish and pour over the MarmalAID glaze. Cover with foil and pop into an oven set to the lowest temperature to keep warm while you cook the pancakes.
12. Place a large, non-stick frying pan on a medium heat for 1 min. Brush each side of a double layered pancake with a little oil and add it to the pan. Cook for 2-3 mins till it is lightly dotted brown underneath, then flip over and cook so it matches the other side. Peel the 2 pancakes apart while they are still warm and pop them on a plate. Cover with a tea towel to keep them warm and stop them drying out. Repeat this cooking process, stacking them till you have cooked all the pancakes.
13. Slice the cucumber onto 6cm lengths then cut into thin matchsticks.
14. Remove the goose from the oven and transfer to a serving dish. Spoon the shredded goose meat into pancakes and serve with pickled pink onions, cucumber, and a spoonful of hoisin sauce.
15. GET AHEAD
The goose can be roasted up to 3 days in advance. Remove the meat from the bones and store in airtight containers. When ready to serve, warm through in roasting dish covered with foil, adding a splash of orange juice if it seems a little dry, then pour over the glaze. The glaze can also be made up to 1 week in advance and you can make the pancakes in advance: store in the fridge for 1 day or freeze 1 month in an airtight container. Reheat in low oven wrapped in foil for 5 mins, or microwave for 30 secs on a heatproof plate.
16. LEFTOVER LOVE
Any leftover goose can be used for a Christmas Day hash. Alternatively, this is a fantastic recipe to use up any goose leftover from your Christmas feast. Reheat the goose till piping hot in roasting dish covered with foil, adding some orange juice if necessary.LEFTOVER LOVE
Any leftover goose can be used for a Christmas Day hash. Alternatively, this is a fantastic recipe to use up any goose leftover from your Christmas feast. Reheat the goose till piping hot in roasting dish covered with foil, adding some orange juice if necessary.
17. WHAT’S YOUR FLAVOUR?
You can pop a few aromatics in the goose body cavity or around your goose while its roasting for an extra boost of flavour. Carrots, garlic, and bay are great. Just make sure you don’t fill the cavity of the bird by more than half.