Christmas 2017 will forever go down in my memory as the one where I nearly ran out of Goose. Husband/helper was doing a great job of carving the meat and for one horrible moment I thought I was going to have to quietly skip my share! I’ve never cooked a goose before but knew it would give up a lot of fat (2 pints to be precise) and not a lotta meat (6.8kg bird served 7.) It made me slightly nervous but tasted great so all worked out well in the end.
Once the carcass had cooled we managed to pick off enough meat to make my own adaptation of this French classic. The proportions don’t really matter too much, it just feels good to make tasty use of leftovers.
1 tbsp goose fat
1 onion – chopped
2 cloves garlic – finely chopped
Cooked Goose – a few handfuls ripped into chunks
Leftover stuffing – a few handfuls broken up
A few sprigs of thyme leaves
3 tbsp tomato puree
1/2 pint leftover gravy
1 can haricot beans, drained (or you could use cannellini beans)
Leftover bread whizzed into chunky breadcrumbs (gluten free ciabatta bread crisps up brilliantly in this kind of dish)
Salt and pepper
Preheat oven to 180c
In an ovenproof dish fry the onion in the goose fat. Once this has softened add the garlic and cook for 1 minute.
Add the goose and stuffing stirring in the thyme and tomato puree. Add the gravy and leave to gently bubble for 5 minutes before adding the beans.
Season with salt and pepper and sprinkle over the breadcrumbs.
Bake in the oven for 25 minutes or until bubbling and golden.
I served this dish with green beans for a desperately needed hit of post-Christmas veg!