Aberdeenshire-based Donald Russell has gone all out to ensure shoppers have the chance to present a showstopping centrepiece this Christmas by selling a goose that’s guaranteed to be the glittering star of the show as it comes with a 23 carat gold leaf topping!
The ultimate in luxury, the 3kg Golden Goose has a wonderfully rustic texture, unforgettable taste and a hint of gaminess reminiscent of good old-fashioned poultry. Topped with crispy skin and edible 23 carat gold leaf for the ultimate indulgence, the star of this year’s show is an icon in the making.
Feeding four to six people and taking three hours to cook, the goose is best with a honey glaze to retain its shine before being topped with gold leaf. Simply serve with accompaniments such as roast potatoes (roasted in the goose fat), a mixture of seasonal vegetables and apple sauce to make the most of your goose and get your guests talking for all the right reasons.
Eddie McDonald, chef at Donald Russell said: “We are extremely excited about the addition of something so spectacular to our Christmas range. Geese are becoming increasingly popular during the festive season, and we wanted to reflect this in true Donald Russell style; sticking to tradition and prioritising quality, while still remaining innovative and delivering a show-stopping product to sit at the heart of the Christmas table.”
The Golden Goose can be ordered at www.donaldrussell.com from December 10 with delivery on December 21, priced at ÂŁ89.
STEP BY STEP GUIDE TO COOKING A GOOSE
DEFROST
- If buying a frozen goose, defrost in the fridge for seven to 10 hours per 500g – that can take up to two days if it’s a large bird. Ensure it is thoroughly defrosted before cooking. Once defrosted, store in refrigerator and cook within 24 hours.
- Before cooking, pat dry with kitchen paper and allow to come to room temperature for at least 30 minutes. Although it should be on the packaging, or the butcher should tell you, weigh the goose to calculate cooking time.
COOKING INSTRUCTIONS
- Preheat oven to 230°C/Fan 220°C/Gas 8. Place in large roasting tin, prick the skin all over with a fork and season generously with salt and pepper. Cook goose in the centre of the oven for 20 minutes.
- Reduce oven to 180°C/Fan 170°C/Gas 4 and continue cooking for a further 30 minutes per kg. Carefully drain the rendered fat from the tray twice during cooking and reserve for later use. Baste periodically with cooking juices to keep the meat moist. You can also baste the goose with a little cold water several times during cooking, to crisp the skin.
- Pierce the thickest part of the goose with a skewer, if the juices run clear with no trace of pink, the meat is cooked. Please bear in mind that ovens, and geese, vary – the only way to know if a bird is ready is by testing and the juices must run clear.
RESTING
- Once cooked, it is vitally important to let your goose rest before carving.
- Remove from oven, cover loosely with foil and rest for 30-60 minutes, in a cool oven at 60°C without fan.
- If you have opted for Donald Russell’s golden goose, at this point baste it with honey and scatter with the included 23 carat gold, until it’s glistening and shimmering with pure fairytale magic!
The recipes
Goose Pate
The ingredients
- 1lb/455g freshly cooked goose meat
- 2-3 fresh sage leaves, finely chopped
- 8-10 crushed juniper berries
- Three quarters of a lb/340g soft rendered goose fat
- Freshly ground black pepper and sea salt
The method
- Shred the goose meat. Stir together the meat, herbs, crushed berries and goose fat. Season to taste and pack into individual ramekins.
- A layer of melted fat run over the surface will seal the meat as it solidifies and help it to keep. Cover and refrigerate until required.
- Serve with warm bread.
Golden Goose Soup with Pearl Barley
The ingredients
- 1ltr well reduced goose stock from the carcase
- 2 large onions, chopped
- 2 large potatoes, chopped
- 2 large carrots, chopped
- 1 medium swede, chopped
- 25g/1oz pearl barley
- 25g/1oz goose fat
- Leftover goose meat
The method
- Melt goose fat in a large heavy based saucepan and add chopped vegetables. Fry for a few minutes until they start to soften. Add well flavoured goose stock and bring to the boil, stirring occasionally. Add pearl barley and simmer the soup for about one and a half hours.
- Before serving add the left over goose meat to the soup.
- Serve with plenty of hot crusty bread.
Gooselash
The ingredients
- 1lb cooked goose, diced
- 1tbsp hot paprika
- 2 medium onions, sliced
- 4oz button mushrooms
- 1 green pepper, cored, seeded and diced
- 1 pint beef stock
- 1tbsp oil
- 2tbsp tomato puree seasoning
The method
- Heat oil, fry onions and pepper until slightly soft. Add mushrooms and goose, season, continue to fry for two minutes. Place fried mixture in a casserole dish.
- Pour beef stock into frying pan, add tomato puree and bring to the boil. Mix cornflour and paprika in a cup, add cold water to form a paste and slowly pour into stock, stirring continuously.
- Pour thickened mixture over meat, cover and cook in oven at 180°C for 40 minutes.
- Serve with jacket potatoes.
For more recipes visit the British Goose Producers website at
http://www.geese.cc/pages/our-recipes.html