6 Geese a Laying

Andrew Du Bourg

Andrew Du Bourg

13th December 2017
Andrew Du Bourg

6 Geese a Laying

On The 6th Day of Christmas My True Love gave to me! This is a delicious goose recipe from our Christmas menu at The Elderflower restaurant.


  • 1 goose
  • 4 confit red onions
  • Parsnip & White Chocolate Purée
  • 500g parsnips
  • 100g White chocolate
  • 40g cream
  • 20g butter
  • Braised Red Cabbage
  • 1 red cabbage
  • 1 bottle red wine
  • 100g red wine vinegar
  • ½ bottle Porto
  • 6 cloves
  • 1 cinnamon
  • 3 sprigs thyme
  • 250g smoked bacon
  • 1g black peppercorns
  • 50g roast garlic pure
  • 3 star anise
  • 2g juniper
  • Goose Stuffing
  • 500g Goose sausage meat (or use pork sausage meat)
  • 100g marmalade
  • 75g dried cranberries chopped
  • 100g dried figs chopped
  • ½ bunch Chives
  • ¼ bunch Parsley
  • ½ bunch dill
  • 10g curing salt
  • 40g roast garlic purée
  • Dark Chocolate & Liver Pate
  • 200g Goose livers & heart
  • 200g dark chocolate
  • 400g butter
  • 5 eggs
  • 100g shallots
  • 100g Porto
  • 100g Greengage wine (replace with semi sweet wine)
  • 50g brandy
  • 2g black peppercorns
  • 2g star anise
  • 1 bay leaf
  • 25g roast garlic pure
  • 2 sprigs thyme
  • Greengage & Juniper Jus
  • 1 goose carcase
  • 1 bottle greengage wine
  • 1 head Garlic
  • 4 cloves
  • 10g juniper berries
  • 4 sprigs thyme
  • 150g shallots
  • 40g ginger
  • 4g black peppercorns
  • 3 star anise
  • 100g carrots
  • Water to cover


Remove breast and legs from carcase. Score skin and set to one side for cooking later. Bone legs out and batten out between cling film with a heavy bottom pan or a meat tenderiser. Remove meat from winglets, neck and any trimmings. Mince to make the goose sausages meat.
Parsnip & White Chocolate Purée:
Peal, top and tail parsnips. Chop into small pieces and cover with water and add a little salt. Cook until tender. Drain and place into a food processors. Add the cream, butter and white chocolate and blitz until smooth. Pass and check seasoning.
Braised Red Cabbage:
Slice cabbage as thin as possible. Cut bacon into lardon and caramelise in a large pot. Then the cabbage, red wine, vinegar, Porto and roast garlic. Then herbs and spices wrap in muslin and add to the cabbage. Cook slowly until liquid has evaporated and cabbage is tender with beautiful shine. Allow to cool down. Then cut confit onions in half and remove the layers. Then stuff with the cabbage and shape petals so that they encase the cabbage.
Dark Chocolate & Liver Pate:
Fine dice shallots. Add into a pan with the alcohols and spices. Reduce until no liquid is left and allow to cool. Melt the chocolate and sauté the hearts and livers. Then place all ingredients into a thermomix and blitz at 70C for 5 minutes. Pass and store in fridge.
Greengage & Juniper Jus:
Roast bones at 180C for about 35 minutes or until golden brown. Allow to cool then place into a pot big enough so that you may cover the bones with water. Then apply to heat and simmer for at 6 hours. Pass stock and set to one side. Now in a slightly smaller pot add a bit of oil and caramelised sliced shallots, carrots, garlic and spices. Then add the wine and reduce by half. Then add the stock and reduce until you have desired consistency. Pass through fine sieve.
Goose Stuffing:
Put meat and dry fruit through the mincer. Then add the rest of the ingredients and give a good mix to make sure it’s well incorporated. Place in a piping bag and pipe into the middle of the boned out legs. Roll the legs with cling film so that the stuffing is encased. Cook in water bath at 85C for 8 hours. Remove and re-roll.
Cooking of Breast:
Season breast and place in a cold pan that has be lightly oiled. Place on the heat and render skin. Once skin looks golden brown place in oven at 180C for 5 minutes. Then turn and cook for a further 3 minutes. Remove from pan and allow to rest. Then to heat up place back in oven for a further 2 minutes then carve.

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