• goose
• peppercorns
• 1 onion
• orange
• star anise
• 5 cloves
• salt
• sugar
• rice wine vinegar
• Chinese five spice
• soy sauce
• oyster sauce
• the juice of 2 clementines
• garlic

1. Remove the giblets and place them in a saucepan to make the gravy.

2. Remove the wings and put them in the saucepan with the giblets.

3. Place the goose on a rack before making the broth.

The Broth

4. Add some peppercorns to a saucepan of boiling water, an onion cut in half, an orange and star anise. Place the lid on the saucepan and leave it to boil for 10 minutes.

5. Cover the goose in the hot broth.

6. Leave the goose to cool as you prepare the spices.

The spices

7. Mix peppercorns, 5 cloves, Chinese five spice, salt and sugar before adding some rice wine vinegar, soy sauce, oyster sauce and the juice of 2 clementines.

8. Remove any water from the goose and place the spices inside.

9. To finish, add some garlic, plenty of clementines and an onion inside the goose.

Cooking the Goose

10. Place plenty of onions, clementines and garlic at the bottom of the pan before resting the goose on top.

11. Finish it off with clementine juice and rashers of bacon on the top before sealing the goose by placing the lid on top of the pot.

12. Make sure the goose is sealed before you place it in the oven for 3 hours.

13. Remove from the heat or the oven and leave it to rest for at least an hour.

Originally featured on Bwyd Epic Chris.

Recipe by Chris Roberts.

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