Best roast goose and recipePosted by Fiona Nevile in Christmas, Duck Goose and Turkey | 12 comments
What do Heston Blumenthal and I have in common? Apart from the fact that we both wear glasses.
We buy our geese from Clerkesgeese.
Decorating other peoples’ houses has wonderful benefits. Generally the conversation turns to food and information is shared. A young client (‘mother‘ of the mischievous Freddie) mentioned that she had tasted one of the Clerkes Farm Geese last Christmas and had ordered one this year. When she added that Heston Blumenthal had voted their geese the best in his goose taste test, the die was cast. The prices were pretty competitive too.
This morning we discovered that our Christmas goose was a bit too long to fit in the oven. The solution was to raise the bird’s legs up in the air. We constructed a cantilever arrangement with butchers string that Isambard Kingdom Brunel would have been proud of, and managed to just squeeze it in.
In the past we’ve battled with various roast goose recipes, with little success D followed a well known cookbook two years ago and produced a burnt offering at lunchtime. Today we decided to go with the method described on the Clerkesgeese website.
We feasted on the best goose that I’ve ever tasted for Christmas lunch. Succulent and packed with flavour. So hats off to Clerkesgeese. They made our special meal a gourmet delight.
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