December 17: Goose

Sophie Conran Pick's Goose

We always had chicken and geese in the orchard when I was a child. Chickens for eggs and the geese for Christmas and Easter, rich eggs for cakes and for keeping guard (they make exceptional watch men – honking at every visitor and making a terrible racket).

I love to have goose for Christmas and now have a way to carve inspired by the Chinese crispy duck that is very easy and makes the meat stretch further. You cut the breast into slices and shred the rest of the meat onto a platter. Serve with applesauce and plenty of gravy. Roast on a rack and keep the fat in the fridge in jars for exceptionally good roast potatoes.


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Sophie Conran Pick's Goose