Cooking With Fire: Mark Best’s Roast Christmas Goose Recipe


Serving roughly six people, AEG ambassador Mark Best's festive roast goose is an absolute triumph. From the wonderfully flavoursome seasoning to the rich purpose-made gravy, this dish is the definition of a crowd pleaser. Although quite difficult, the finish product is well worth it!


  • 1 x 4.5kg goose
  • 1 x leek
  • 2 x carrots
  • 1 x head garlic
  • 2 x star anise
  • 1tsp juniper berries
  • 1tsp all-spice
  • 1tsp Sichuan pepper
  • 1tsp white peppercorns
  • 1tsp coriander seeds
  • 30g sea salt flakes
  • 2 x mandarins
  • 1 cup red wine
  • 1 dessertspoon of corn starch


  1. Rinse the goose under cold running water. Pat dry with paper towel.
  2. Using a mortar and pestle, grind the spices together with the sea salt flakes.
  3. Using a food processor, blend the whole mandarins, then add the spices.
  4. Spread the spiced mandarin paste evenly into the cavity of the goose. Seal the cavity with a stainless-steel skewer.
  5. Take the leeks and remove the dark green tops. Wash well under running water, then finely slice the leeks.
  6. Peel the carrot and finely slice.
  7. Break the head of garlic into cloves.
  8. Using a portable butane torch or high gas flame, rotate the goose to shrink and dry out the skin (this gives your goose a good shape and crispy skin).
  9. Preheat the oven to 220°C (fan forced).
  10. Lay the vegetables on the bottom of a deep roasting tray, then place the goose on a wire rack over the tray.
  11. Cook for 45 minutes on 220°C, then reduce the heat to 160°C and cook for a further 45 minutes.
  12. Drain the excess fat (and retain for other uses).
  13. Once cooked, remove the goose from the oven and rest it for a minimum of 20 minutes.HINT:to check if your goose is cooked, tip the goose up to drain the cavity. If the juices are still red, cook a little longer until they start to turn brown.
  14. Remove the skewer and drain the juices and fat from the cavity and retain for the sauce.
  15. Place the roasting tray over a burner and brown the vegetables thoroughly if they don’t have enough colour.
  16. Add the red wine and retained juices and cook quickly for 2 minutes. Add a cup of hot water and simmer for 5 minutes. Pass through a fine sieve into a small pan, pressing on the solids. Discard the solids.
  17. Return the pan to the heat and add the cornstarch (mixed with a little water) and cook until the sauce thickens. Adjust the seasoning if required.

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