This year’s Christmas was quite different from last year’s, mainly due to the fact that I was only cooking for 3 ( 2 and a half really) this year. Therefore I decided turkey is unnecessary. I wanted something smaller, more manageable and still traditional. I considered guinea fowl but as soon as I saw this recipe by Gordon Ramsay, my heart was set. Just look at the colour!!
I particularly liked the use of Chinese five spice as it really brings out the flavour of the goose, and it smells incredibly festive as you can just make out the distinctive winter spices such as cinnamon and cloves from the 5 spice. The drizzle of honey on top created the perfect golden looking skin. The best thing is that there’s no need to buy goose fat for your roasties, as you can just collect the rendered fat!
This goose is actually the same size as a small turkey. (It’s big enough for the 4 lemons and 3 limes to go into its cavity! Go figure.) However it does not leave you with the same http://healthsavy.com/product/viagra/ scary amount of leftovers that a turkey would, and I’m still in two minds as to whether this is a good thing.
With all the leftovers I made a rice noodle soup with a broth made from the bones and ginger and star anise. In Hong Kong it would look something like this.
Basically if it works with duck it will work with goose. So I opted for the obvious choice: Chinese Duck Pancake! This proved to be the best decision as Ash was completely into it! He loves spreading the hoisin sauce on the pancake, then putting cucumber, goose and spring onion before rolling it into a meaty cigar.
All in all a very successful Christmas meal, and even more successful leftover recipes! I can’t wait till next Christmas already. 🙂