Goose gravy


  • Serves 6 people

  • Goose necks, wings and backbones, trimmed of excess fat, coarsely chopped
  • 30 ml vegetable oil
  • ½ onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • ½ head garlic, broken up into cloves
  • 150 ml dry white wine
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 1 tsp black peppercorns
  • 350 ml each chicken and veal stock
01   Fry goose trimmings in oil in a large saucepan over high heat, turning occasionally, until golden brown (15-20 minutes). Remove from pan and set aside. Add vegetables to pan and sauté until caramelised (10-15 minutes). Drain off excess fat, and add wine, herbs and peppercorns to pan and reduce by half (3-5 minutes). Add stocks and return bones to pan with a pinch of salt, bring to the boil, skim impurities from surface, then reduce heat to low and simmer until reduced to 300ml (45 minutes to 1 hour) Strain into a jug, spoon excess fat from surface (see note) and serve with roast goose breast.
Note If you make the gravy ahead, chill it so the fat solidifies on top and can be easily removed before reheating to serve.
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