Philippe Kanyaro from Le Pruneau restaurant in Tamworth cooked this for us at his home in his wood-fired oven with produce he had grown.
Preheat a wood-fired oven to hot or a conventional oven to 200°C.
Remove the goose from the refrigerator to bring it to room temperature.
Combine the mirepoix ingredients and place them in the bottom of a large roasting dish. Rub the outside of the goose with the juice from the lemons and salt. Stuff the cavity with the juiced lemon halves, garlic and herbs. Place, breast side down, on top of the mirepoix in the roasting dish. Pour the goose fat over the goose and roast in the oven for 45 minutes or until the breasts are cooked through.
Remove the legs and breasts from the goose, reserving the breasts and carcass. (The carcass can be used to make stock for the sauce.) Return the legs and thighs to the pan and continue to roast for a further 45 minutes. Remove to a warm place, cover loosely with foil and rest.
If you wish to make goose stock, place the goose carcass and mirepoix from the roasting dish in a very large saucepan or stockpot. Cover with water, bring to the boil and skim off any scum that rises to the surface. Turn the heat down and simmer gently for 4 hours, skimming occasionally. Strain the stock and discard the carcass and other solids. You will need 500 ml (2 cups) for this recipe. Store the remainder in the refrigerator or freezer.
For the potiron, slice a small amount from the bottom of each potiron so that it will sit flat in a roasting dish. Take a slice from the stalk end of each potiron (reserve for the lid) and, using a spoon, scoop out the inside flesh of each potiron and its lid. Fill each potiron with mashed potato and place the lid on top. Place in a roasting dish and roast for 15–20 minutes.
Meanwhile make the mushroom duxelles by melting the butter over medium heat in a small frying pan. Add the mushrooms and cook gently, stirring occasionally for 5–10 minutes or until soft.
For the sauce, add the madeira to a medium saucepan over high heat. Add 500 ml (2 cups) goose stock or chicken consommé. Boil to reduce by about three quarters and then whisk in the cream. Season with salt and pepper, turn the heat to low and whisk in the butter until it is melted and the sauce is glossy. Do not boil. Keep warm until ready to serve.
To serve, remove the lid of each potiron, spoon over the mushroom duxelles and replace the lid. Carve the goose by separating the wings and legs from the thighs; slice the breast and serve with the beans (if desired), goose and madeira sauce.
Mirepoix is a mixture of chopped vegetables used as a flavour base. A potiron is the French name for a vegetable that is a cross between a pumpkin (winter squash) and a squash.
This is a very rich dish, so a wine with some good tannin grip is needed. Try a full-bodied cabernet sauvignon.
Trending This Week