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Roast goose with foie gras, apples and rosemary

Matt Tebbutt from Market Kitchen
Matt Tebbutt's incredibly rich dish requires nothing more than simple roast potatoes and maybe mustard dressed green salad to serve

Roast goose with foie gras, apples and rosemary

Method

1. Prick to goose skin all over with a sharp knife (this will help the fat release during cooking).

2. Bring a large pan of water to the boil and plunge in the whole goose. Boil for a few minutes then carefully drain. Leave to dry in a cool place (in front of an open window or an electric fan is ideal) for a few hours to dry.

3. Preheat the oven to 220C/gas 7.

4. When the goose is very dry, season the cavity and stuff with the foie gras, apples and herbs. Season the bird all over and cover with foil. Put into the hot oven for 1 hour.

5. Turn the oven down to 200C/gas 6. Remove the foil and cook the goose for another hour. Check the bird after this time to see if it cooked (the juices from the thigh should run clear) and baste with the foie gras juices. It may need a little longer depending on the oven - if so put it back in for another 10 -15 minutes.

6. Leave the bird to rest for 30 minutes, catching any juices that run out. These deliciously fatty, flavoursome juices will be your gravy.