Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Roast
Ingredients
For the Goose- A goose, 5Kg will be good for 4 to 6 people
- Maldon salt
- 2 small onions
- 2 small oranges or clementines
- 2 carrots
- 2 sticks of celery
- The giblets and neck from the goose
- 2 sprigs of fresh thyme
- 2 fresh bay leaves
- 1 tsp Maldon salt
- 1/2 tsp fresh ground black pepper
- 1 litre of chicken stock
- 2 heaped tablespoons of plain flour
- 1/2 glass madeira wine
Method
For the goose- Remove the giblets and any large lumps of goose fat from your bird.
- Bring it to room temperature.
- Peel 2 small onions and push them, the thyme and the 2 clementines into the cavity.
- Rub the skin with a little olive oil and a generous amount of Maldon salt.
- Pierce the skin of the goose all over with just the tip of a knife. This is to allow the fat to render out as it cooks.
- Setup your Big Green Egg to cook the goose at 180°C with an indirect setup (plate setter feet up with the stainless grid on top).
- Place your goose onto a V-Rack in a rectangular drip tray. This is important as we want to keep the goose out of the fat that will render.
- Cook your goose for about 2 hours. You’re aiming to get the meat to 62°C in the thickest part for a medium cook, 67°C for well done. I recommend you go for a medium cook.
- In a large pan sauté the onions, celery and giblets for a few minutes in 2tbsp of goose fat.
- Add the plain flour and cook off for 2 minutes on a medium heat.
- Now add the stock and other ingredients with the exception of the madeira.
- Simmer together for 45 minutes. You should have a thick gravy, if it’s too thick add a little water.
- After the goose has cooked and the fat strained off, add any cooking juices to the gravy.
- Add the madeira.
- Strain through a sieve and serve.