Slow-roast goose

This slow-roasted goose from Jozef Rogulski is served with a whole array of delicious sides and garnishes - sticky glazed chestnuts, mustardy celeriac purée and sweet baby beetroots. The legs from the goose are made into crispy croquettes, which can be enjoyed alongside the main meal.

First published in 2022




Goose sauce

Crispy goose leg croquettes

Glazed chestnuts

Celeriac and mustard purée

Baby beetroots

Buttered sprout leaves



The day before serving, you'll need to make the croquette mix, salt the goose crown and glaze the chestnuts. First, preheat the oven to 130°C/gas mark 1


Take the legs from the whole goose and the chicken legs and sprinkle them with sea salt. Set the legs aside for 2 hours


After 2 hours, wipe off any excess salt from the legs and pat them dry


Next, place a large oven-proof pot over a medium-high heat, and add a dash of oil. Sear the legs on both sides until the skin is browned, then remove from the pan and set aside

  • oil

Add the carrots, garlic and onion to the same pan, and cook for around 10 minutes, or until just beginning to colour


Add the red wine, and simmer until the wine is glazy and coats the vegetables


Add the legs back into the pot, and then cover with the chicken stock. Place in the oven and cook for 3 hours

  • 2l chicken stock

While the legs cook, score the fat of the goose crown. Rub it with some salt, and leave uncovered in the fridge to dry out the skin overnight


Once the legs are cooked through and tender, remove them from the stock


Skim the fat from the goose stock and then place the pan back over the heat. Reduce the stock until it is thick enough to coat the back of a spoon, and then season to taste with salt


While the stock is reducing, pick the meat from the goose and chicken legs and set aside


Place the thyme leaves in a fine mesh sieve, and then pass the reduced stock through the sieve over the thyme leaves


Mix some of the reduced stock with the leg meat, at a ratio of 250g meat to 100g reduced stock. Mix the meat and stock together gently, so that the meat doesn’t become mashed up


Place the meat and stock mixture in a container to set overnight


To make the glazed chestnuts, mix together the orange juice, white wine and brown chicken stock in a large jug. Measure out the cognac in a separate container

  • 250g of orange juice
  • 75ml of white wine
  • 500ml of brown chicken stock
  • 125ml of cognac

Add the sugar to a very large, high-sided and heavy-bottomed saucepan. Cook the sugar over a medium heat, stuffing occasionally, until it has all liquified and formed an amber caramel

  • 500g of cane sugar

Very carefully add some of the cognac and stir well. The sugar will bubble up dramatically. Keep stirring, and add in the rest of the cognac slowly


Stir well, then add the chicken stock mixture to the pan


Add the celery and lemon zest to the pan. Cook the caramel and stock mixture over a high heat until it reduces to a glaze, stirring frequently


Once you have a glaze, add the chestnuts to the pan. Stir the chestnuts through the glaze until warmed through. Store the chestnuts in the glaze overnight


The next day, begin by making the goose sauce. Preheat the oven to to 220°C/gas mark 7


Add the chopped carcasses and the goose wings from the whole goose to an oven tray


Roast the wings and bones until golden brown, about 30-40 minutes, turning occasionally


Add two thirds of the roasted bones and the wings to a large pot along with the reduced wine and chicken stock. Bring the mixture to a boil and then turn the heat down and simmer for 1 hour

  • 250g of red wine, reduced to 125g in a small saucepan
  • 500g of brown chicken stock

Pass the stock through a fine mesh sieve, and into a new pan


Add the cinnamon sticks, juniper berries, cloves, orange and lime zest. Bring this mixture to the boil and simmer for 20 minutes, skimming off any scum that forms


Strain the stock again, and then return it to the pan and reduce until it can coat the back of a spoon


Add the orange and lime juice, bring it to a boil, and then add the fresh cherries and the remaining third of the roasted bones. Take the pan off the heat and then cover tightly and allow it to infuse for 20 minutes


Strain the sauce one last time and then season to taste and set aside


To make the celeriac purée, first melt the butter in a large pan. Add the diced celeriac and then cook until slightly softened but not coloured


Add the celeriac juice and cream to the celeriac and then reduce until the liquid is thick enough to coat the diced celeriac


Blend the mixture in a blender until smooth, then fold in the wholegrain mustard. Season to taste


Next, preheat the oven to 200°C/gas mark 6 for roasting the beetroot


Remove the stalks from the baby beetroot, and wrap them very tightly in foil with the water, thyme and flaky sea salt


Bake the beetroots for 18-20 minutes, or until just cooked through. Unwrap the beetroot from the foil, and then rub the skins off with a clean tea towel


Reduce the oven temperature to 160°C/gas mark 3


Take the salted goose crown and sear it in a large pan over a high heat to help render out some fat, and ensure the skin crisps up


Place the seared goose crown on a trivet and then onto a deep roasting tray. A lot of fat will render out of the goose as it cooks, so be sure to use a deep roasting tray


Roast the goose until the internal temperature is 60°C for a medium-rare goose breast, or longer for more well done. Let the bird cook for 30 minutes, and then check the temperature every 15 minutes


Once at temperature, remove the goose from the oven. Cover the goose crown with foil and set aside to rest, but don’t turn off the oven


Divide the chilled croquette mixture up into 25g portions


Add the flour and beaten eggs to two separate bowls. Add the oats into another bowl and crumble the pastry threads on top of it. Mix together the oats and crumbled pastry

  • 150g of flour
  • 3 eggs, beaten
  • 150g of oats
  • 150g of kataifi pastry

Bread the croquettes by first tossing them with the flour, then the beaten egg and then into the pastry and oat mixture


Heat up the goose sauce, celeriac and mustard purée and glazed chestnuts over the stove


Add enough vegetable oil to deep fry the croquettes to a large, deep-sided pan and heat it to 180°C

  • vegetable oil, for deep frying

Deep fry the croquettes in batches until golden brown, then drain on paper towels and season with salt


Add a knob of butter to a frying pan over a low heat and add a handful of tender sprout leaves. Warm them through in the butter until just tender


Put the roast beetroots on a tray and heat them up in the oven


To plate the dish, first carve the goose into thin slices. Drain the buttered sprouts and then dress the plate with the purée, sprout leaves, beetroots and glazed chestnuts. Finish with several slices of roast goose, and serve the dish with the croquettes and goose sauce on the side

First published in 2022

After spending stints in renowned kitchens such as Cliveden House and The Waterside Inn, Jozef Rogulski helped launch The Game Bird at London’s Stafford hotel where, as executive chef, he cooks a menu of refined, beautifully presented contemporary British comfort food.

Get in touch

Please or register to send a comment to Great British Chefs
You may also like
How to roast a goose
How to roast a goose
How to cook goose
How to cook goose
Load more