Adam Byatt's festive breast of goose recipe, served with a smooth celeriac purée and roast parsnips, is a wonderful dish to be enjoyed on any big occasion. Make sure you macerate the cranberries for at least 3 hours before serving, so they soften slightly before adding them to the gravy.
Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce
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Place the cranberries in a bowl with the sugar. Cover with clingfilm and leave in a warm place for 3 hours until the cranberries have softened slightly
100g of cranberries
15g of caster sugar
Preheat the oven to 200°C/gas mark 6
Use a sharp knife to lightly score the skin of the goose and season well with salt. Place the goose crown onto a rack in a roasting tray and roast for 45 minutes
1 goose crown, 3.5 kg in weight
Meanwhile, peel and roughly chop the celeriac into evenly sized pieces. Place in a saucepan, cover with milk and add the bay leaf and a generous seasoning of salt and pepper. Bring to the boil and cover with a cartouche. Reduce the heat to a gentle simmer and cook for 40 minutes
1 pinch of salt
1 pinch of black pepper
250ml of milk
1 bay leaf
Once the celeriac is tender, remove from the heat and allow to cool slightly. Discard the bay leaf and blend both the celeriac and a little of the milk in a food processor until smooth. Pass the purée through a fine sieve into a bowl and set aside until required
Remove the goose from the oven (but leave the oven on) and leave to rest for 30 minutes
Peel the parsnips, quarter them lengthways and remove the woody centres. Heat a small amount of olive oil in a large ovenproof pan. Fry the parsnips all over until golden brown
Add the butter to the frying pan, toss to coat and place in the oven for 15-20 minutes until tender. Remove and set aside
50g of butter
Remove the breasts from the goose crown by running a knife down each side of the breastbone and along the carcass, lifting one breast off at a time. Place the breasts on a plate and store in a warm place for later
Roughly chop the carcass and place it in a large saucepan with the stock. Bring to the boil, then reduce the heat and simmer gently to reduce to a gravy-like consistency, approximately 30-35 minutes
250ml of brown chicken stock
Pass the reduction through a fine strainer into a clean pan and add the cranberries using a slotted spoon, being careful not to add the juice that has formed in the bottom of the bowl. Set aside to keep warm
To finish the parsnips, drain the fat from the parsnips and add the honey to the pan. Place the pan over a low heat and allow the honey to caramelise for 6-8 minutes, stirring occasionally
4 tsp honey
Gently reheat the celeriac purée in a small saucepan, stirring constantly so that it does not catch on the base of the pan
To serve, slice the goose breast thinly and stack the slices on individual plates with the glazed parsnips. Spoon the celeriac purée next to the goose and drizzle with the cranberries and sauce. Serve immediately
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