Slow-cooked goose with cranberry salsa recipe | Good Food

Slow-cooked goose with cranberry salsa

1 whole goose
(about 6kg), giblets removed, trimmed or excess fat

For the spice mix

8 whole cloves
3 star anise
2 chicken stock cubes
2 oranges
zested
2 tsp ground cinnamon

For the salsa

2 onions
finely chopped
2 tbsp olive oil
200g cranberries
defrosted if frozen
1 orange
zested and juiced
2 limes
zested
1 tbsp cranberry sauce
2 green chillies
finely chopped
1 tsp picked thyme leaves

Method

step 1
Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.
step 2
Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).
step 3
While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.