Ah, it’s that time of the year when goose and turkey feature on menus up and down the country. We often get ourselves in a tizz on Christmas day, hoping that the turkey has fully defrosted, then trying to fit it in the oven and get it cooked on time, and so on, and for me it’s just a recipe for a stressful disaster. Instead, I like to take the stress out of the kitchen and concentrate on the festive pleasures of nattering and enjoying a glass or two of decent wine in the company of good friends or family.
Personally, I like goose and dislike turkey, so goose is my preference for Christmas day. For me, goose has to be cooked medium-rare as I don’t like well-done goose, which tastes of liver and the texture is off-putting. For this reason, I don’t buy a whole goose for roasting as