Christmas goose with root vegetables, sticky pears and blackberry sauce

Barney’s recipe is the classic alternative to turkey, combining juicy meat with tender, sweet root vegetables. This Christmas goose dish is the perfect centerpiece for a festive feast and impresses with its rich and delicious taste. The succulent meat is tender and succulent, complemented by the caramelized, sticky pears that add a hint of sweetness. To enhance the overall flavor, the dish is drizzled with a delicious blackberry sauce that gives it a slightly spicy and fruity touch. Celebrate the holiday season with this delicious recipe that will delight your guests and leave them wanting more.

Ingredients

  • 4-5 kg ​​oven-ready goose, packed for roasting
  • 2 oranges
  • 4 bay leaves
  • Bunch of thyme
  • 3 tbsp sunflower oil
  • 8 medium carrots, peeled but left whole
  • 8 medium parsnips, peeled but left whole
  • 4 beets, peeled and halved or quartered
  • 1 tbsp golden powdered sugar
  • 100 ml high quality red wine vinegar
  • ½ jar blackberry jelly (Tiptree works well; if you can’t find it, use blackberry jam)
  • 100 ml strong chicken broth
  • 6 pears
  • 2 tbsp powdered sugar
  • large bag of watercress for serving

Preparation steps

  1. Remove all fat from inside the bird.
  2. Pierce the goo all over with a skewer, especially under the wings.
  3. Place the goose in a sink and slowly and carefully pour it over 3 kettles of boiling water (optional).
  4. Dry the goose with paper towels and let it dry completely, about 1 hour.
  5. Preheat the oven to 200°C/180°C fan/gas 6.
  6. Season the goose cavity with salt and pepper.
  7. Fill the cavity with oranges, bay leaves and thyme.
  8. Rub the breast and legs with 2 tablespoons of oil and season with salt.
  9. Place the carrots in the center of a large roasting pan.
  10. Place the goose, breast side up, on top of the carrots in the roasting pan.
  11. Toss the parsnips and turnips with the remaining oil and bay leaves in a bowl.
  12. Arrange the parsnips and turnips around the goose in the roasting pan.
  13. Cover the can tightly with a large piece of foil.
  14. Roast the goose in the oven for 1½ hours.
  15. Remove the foil and use a dripper to remove most of the fat from the pan and place in a bowl.
  16. Lightly baste the goose and turn the parsnips.
  17. Cover the dish again with foil and roast for another 1½ hours.
  18. Sift the fat out of the pan again and baste the goose with it.
  19. Increase the oven temperature to 220°C/200°C fan/gas 7.
  20. Return the goose to the oven without foil and brown for another 30-40 minutes until golden brown.
  21. Remove the goose from the oven and let it rest on a large board or platter for 30 minutes.
  22. Place the vegetables in another roasting pan and keep warm in the oven on low heat.
  23. Save the goose mold to make the sauce.
  24. Remove the oranges from the goose.
  25. Pour all the fat from the roasting pan into a bowl.
  26. Sprinkle sugar into the mold and stir to scrape up any brown bits.
  27. Add the vinegar and simmer until practically dry.
  28. Stir in the jelly to dissolve, form bubbles and reduce.
  29. Add the broth and squeeze the juice from the oranges.
  30. Bring everything to the boil and then strain the sauce into a jug or small saucepan to reheat later.
  31. Peel the pears and halve them.
  32. Use a teaspoon to scoop out the core of the pears.
  33. Quarter the pears.
  34. Toss the pears in powdered sugar until completely coated.
  35. Heat a large skillet over high heat and add the pears.
  36. Cook the pears, turning constantly, until caramelized and slightly burned around the edges, about 1 minute.
  37. Serve the goose on a platter surrounded by watercress and pear wedges.
  38. Serve the slow-roasted vegetables in a separate bowl.
  39. Serve the sauce in a gravy boat.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
876 45g 14g 63g 53g 12g 59g 1.07g

Equipment and tools

To prepare this Christmas goose recipe you will need the following equipment and tools:

  • Oven-ready goose bundled for roasting (4-5kg)
  • 2 oranges
  • 4 bay leaves
  • Bunch of thyme
  • 3 tbsp sunflower oil
  • Large roasting pan
  • 8 medium carrots, peeled but left whole
  • 8 medium parsnips, peeled but left whole
  • 4 beets, peeled and halved or quartered
  • 1 tbsp golden powdered sugar
  • 100 ml high quality red wine vinegar
  • ½ jar blackberry jelly (Tiptree works well; if you can’t find it, use blackberry jam)
  • 100 ml strong chicken broth
  • Big pot
  • 6 pears
  • 2 tbsp powdered sugar
  • Large serving platter
  • Large bag of watercress for serving

Allergen information

This Christmas goose recipe contains the following allergens:

  • None

Storage and leftovers

If you have leftover Christmas goose with root vegetables, sticky rice pears and blackberry sauce, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, place leftovers in a preheated 350°F (180°C) oven for about 20 minutes or until heated through. Enjoy!

Health Benefits of Christmas Goose with Root Vegetables, Sticky Pears and Blackberry Sauce

Christmas is the time of indulgence and enjoying delicious meals with your loved ones. However, it is also important to make choices that support your health and well-being. This article explores the health benefits of the delicious Christmas goose with root vegetables, sticky pears and blackberry sauce and ensures you can enjoy the flavors guilt-free.

1. Lean protein

The oven-ready goose used in this recipe is a great source of lean protein. Protein is essential for various functions in the body and plays an important role in building and repairing tissue. Including lean protein in your meal can contribute to feelings of fullness and help curb overeating during the holidays.

2. Nutrient-rich root vegetables

The recipe includes various root vegetables such as carrots, parsnips and beets. This vegetable is packed with important vitamins and minerals, including vitamin A, vitamin C, potassium and fiber. They contribute to a healthy immune system, promote digestion and support general well-being.

3. Antioxidant-rich ingredients

The oranges, thyme and bay leaves used in this recipe are rich in antioxidants. Antioxidants help neutralize harmful free radicals in the body, reduce the risk of chronic disease and support a strong immune system.

4. Blackberry jelly

The blackberry jelly or alternatively blackberry jam used in the blackberry sauce provides a special taste and is an excellent source of antioxidants. Blackberries are known for their high levels of anthocyanins, which have been shown to have anti-inflammatory properties and may help improve brain health.

5. High-fiber pears

The sticky pears in this recipe provide natural sweetness and are a good source of fiber. Fiber promotes digestion, ensures regular bowel movements and can contribute to a feeling of satiety. It can also help control blood sugar levels and lower cholesterol levels.

A large bag of watercress can be added to this tasty dish. Watercress provides a refreshing and peppery taste while providing a good amount of vitamins A, C, E and K as well as essential minerals.

Overall, the Christmas goose with root vegetables, sticky pears and blackberry sauce not only satisfies your taste buds but also offers a number of health benefits. Incorporating these nutritious ingredients into your holiday feast will help you enjoy the holidays while promoting your well-being.

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