Roasted Goose with Celeriac Cream, Goose and Cranberry Faggots, by Madalene Bonvini-Hamel

08 December 2010
Roasted Goose with Celeriac Cream, Goose and Cranberry Faggots, by Madalene Bonvini-Hamel

For the Goose Breast

(Serves 4-6)
5kg whole goose
1tsp whole coriander seeds, lightly crushed
Peel of one orange and one lemon
1 sprig of thyme
5 cloves
Salt and freshly cracked black pepper
100g fresh cranberries


Remove the legs from the crown, and put to one side, along with the giblets, for the faggot recipe below.

Preheat the oven to 200°C. Place the crown on a roasting tray in the oven for three minutes to seal and melt the skin to the flesh. Next place the crown in a vacuum pouch with the rest of the ingredients and seal it on hard vacuum.

Preheat the water bath to 64°C and cook the goose crown for 40 minutes. Cool in iced water once cooked. Remove the cranberries and citrus skins from the bag, then wash and dry them and place in a dehydrator until crisp. Blitz until they are flaked, then set aside.

Remove the breast from the crown, score the skin, heat a frying pan and render the goose skin side down in the hot pan until golden in colour. Transfer the goose to a baking tray and continue cooking it in the oven for eight minutes. Leave to rest for 10 minutes, carve and serve.

For the Goose and Cranberry Faggots

2 goose legs, deboned
Giblets, heart, liver and kidneys from the goose
200g pork mince
200g fresh cranberries, lightly chopped
2tbs chopped fresh herbs such as tarragon, chervil, chives, parsley and thyme
2 banana shallots, finely diced
1tbs unsalted butter
Salt and freshly cracked black pepper
100g crépine washed


Sweat the chopped shallots in the butter until transparent, and leave to cool.

Put the flesh from the deboned goose legs, pork mince and goose offal through a mincer, then add the seasoning, cranberries, cooked shallots and herbs. Let the mixture set in the fridge for 30 minutes.

Shape the faggots and wrap each in the crépine.

To serve

Pan-fry the faggots with a teaspoon of butter until golden brown, then transfer to a preheated oven for 8-10 minutes.

For the Cranberry and Port Wine Sauce

100g fresh cranberries
60g caster sugar
60ml port wine
Juice of 1 orange


Weigh all the ingredients into a small saucepan, and dissolve the sugar over a low heat. Once dissolved, turn the heat up and simmer until thick and syrupy, stirring occasionally to prevent the cranberries from catching.

For the Celeriac Cream

300g celeriac, peeled and diced
20g unsalted butter
Salt and freshly cracked black pepper
50ml double cream


Peel and finely slice the celeriac, place it in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Purée the celeriac in a blender until very smooth, add the cream, and if it's still too thick then add more cream. Taste and adjust the seasoning if needed.

For the Creamed Brussels Sprouts

250g Brussels sprouts
1tbs unsalted butter
100ml double cream
60ml dry white wine
Freshly grated nutmeg
Salt and freshly cracked black pepper


Finely shred the raw sprouts. Heat a non-stick frying pan with the butter, and as soon as it starts to foam, sauté the shredded sprouts with seasoning, until they are soft but not coloured. Deglaze the pan with the wine and cook until the wine is absorbed. Season with the nutmeg and add the cream, bring the cream to the boil and simmer until thickened. Purée until smooth and chill over ice to prevent discoloration.

To Serve

Reheat the celeriac and Brussels sprout purées and garnish the warm plates with them. Place the faggots on the Brussels sprout purée and the carved goose breast on the celeriac purée. Garnish the plate with cranberry sauce and blanched Brussels sprout leaves, then sprinkle over the dehydrated citrus and cranberry flakes.

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