Chris Coubrough’s Roasted Goose with Duck fat roast potato, Brussel sprouts, bacon, chantenas carrots and chestnut sauce.

Chris Coubrough's Roast GooseThis month local chef Chris Coubrough shares this splendid seasonal recipe with us. Chris will also be demonstrating at the Game Fair next year on Saturday 26th April so make sure you don’t miss him in action and get your tickets online! Roasted Goose with Duck fat roast potato, Brussel sprouts, bacon, chantenas carrots and chestnut sauce recipe. Ingredients 1x goose (4kg) Small tin of duck fat 400g brussel sprouts 4oz alcase bacon lardoons 400g chantenas carrots 150g chopped shallots 75g chopped chestnuts 6g thyme 25g butter 50ml white wine vinegar 200ml Madera 600ml chicken stock 200ml double cream 4x large Maris piper potatoes (peeled and blanched in salt water-use When cold) Method 1a- Make the chestnut sauce and store until needed. 1b- Pre-heat the oven to 190c (gas mark 5) and place in a thick bottomed tray. 2- Prick skin of goose all over, season with salt and pepper, cover with foil and place on a rack in oven with a tray underneath. Roast for 3 hours, remove foil 30-40 minutes before the end of cooking time to allow skin to crisp, to test if it is cooked pierce the fattest part of the goose with a skewer, if the juices are clear its cooked. Leave to rest for 20-30 minutes to rest. 3-Remove the hot tray from the oven, put in duck fat until melted, add potatoes, season and place back into the oven, and cook until golden and crispy. 4-Place water to boil on stove, once boiling place in Brussels sprouts for 8 minutes. Repeat with carrots in fresh salted water (also 8 minutes). 5-When roasted potatoes are ready remove from tray, then toss in drained carrots and drained Brussels sprouts. Alcase bacon into roasting pots tray using the remaining duck fat.  Serve and Enjoy! 


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