Ingredients
- 3.5-4.5kg / 8-10lb goose
- 3 tbsp clear honey
- 1 tsp fresh thyme, chopped
- 1 tsp fresh coriander, chopped
- 4 tbsp soy sauce
- 3 cloves garlic, crushed
- 1 tsp root ginger, finely grated
- 1 tsp Chinese five spice powder
- 1 tsp ground coriander
- pinch ground cinnamon
Method
- Rinse the goose inside and out and dry with kitchen paper. Remove the wing tips and reserve with the neck and giblets for a stock. Truss the goose.
- Prepare the marinade by combining the honey, chopped thyme, chopped coriander, soy sauce, crushed garlic, grated root ginger, Chinese five spice powder, ground coriander and ground cinnamon. Marinate the goose overnight.
- Cook the goose, allowing 15 minutes per 450g/1lb. Transfer to a serving dish and leave to rest in a warm place.
- To serve, use a small sharp knife to joint the bird. Place on a flat dish with legs pointing diagonally towards you, hold with a carving fork and cut through wing joints. Carve legs the same way and divide in two. Use a long knife to carve the breast.
Notes
This dish will need long, slow marinating, so prepare the goose the night before. Cook for 15 minutes per 450g/1lb. Transfer to a serving dish and leave to rest in a warm place. To joint the bird: use a small, sharp knife, place on a flat dish with legs pointing diagonally towards you, hold with a carving fork and cut through wing joints; carve legs the same way and divide in two. Use a long knife to carve the breast. Remove the wing tips and reserve with the neck and giblets for a stock.