Oyster sauce-glazed goose with Brussels sprouts slaw

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A whole beautiful goose is given a rich umami flavour thanks to oyster sauce in this simple yet striking recipe. Served alongside a fiery Brussels sprout slaw, it's a wonderful dish to cook at the weekend as an alternative to a traditional Sunday roast.

First published in 2019





Preheat an oven to 190°C/gas mark 5 and bring the chicken stock to the boil in a saucepan
  • 1.5l chicken stock
Place the red onion, chillies and garlic in the bottom of a roasting tray and place the goose on top. Brush the goose all over with oyster sauce and season with salt and pepper, then pour the boiling stock in the tray around the bird. Transfer to the oven and cook for 1 hour 30 minutes, or until cooked
Meanwhile, make the sprout slaw. Place the sprouts, lime juice, sage leaves and soy sauce into a mixing bowl and stir to combine. Add chilli oil a little at a time until you're happy with the heat and check for seasoning
  • 1 lime, juiced
  • 1 tbsp of sage leaves, finely chopped
  • chilli oil, to taste
  • 1 handful of sprouts, finely sliced, plus a few sprout leaves to garnish
  • 2 tbsp of light soy sauce
Once the goose is cooked, remove from the oven and set aside to rest. Strain the liquid in the bottom of the tray into a saucepan and reduce over a high heat, spooning off as much fat as possible as it boils
Once the sauce has reduced and thickened, return the goose to the oven for a few minutes to warm through, then serve with the sauce, sprouts and mashed potatoes on the side

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

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