Mark and Shauna Froydenlund, joint chef patrons of Marcus Wareing’s flagship restaurant at the Berkeley Hotel in Knightsbridge, share their best recipes for perfect roast organic Rhug Estate goose and a stunning bread sauce beignet to go with it.
Roast Organic Rhug Estate Goose
Mark says: “In the restaurant we are fortunate to have very large pans big enough to seal a whole goose as well as temperature controlled ovens that allow us to cook from 30℃ to 220℃. I’ve done my best to replicate the methods we use here so you can cook your own delicious roast goose at home.
“Although we change the dish every year, the process behind cooking goose remains the same. When we finish service on Christmas Eve, we seal the skin until brown and then add loads of butter and thyme, bay and garlic and caramelise. We then put the birds in the oven at 65℃ until they reach 54℃ in the centre.
“We stay in the hotel and go down to baste the birds every so often until they are cooked – then take them out to rest before going back to bed ourselves.”
- 1 Rhug Estate goose crown
- 70g salted butter
- Zest of one orange
- 1 tbsp chopped rosemary
- 150g unsalted butter
- 4 cloves of garlic
- Half a bunch of thyme
- Sea salt flakes
Pre-heat your oven to its highest heat, 230℃ if possible.
Soften the butter add the chopped rosemary and orange zest, mix well and push under the skin of the Rhug Estate goose.
Rub the breast with the pomace oil and season well with fine table salt
Place the goose on a wire rack and place in the oven. Roast for 7 minutes or until golden brown. Remove from the oven and allow to cool.
Turn the oven down to its lowest setting: 65℃ is ideal.
Whilst the oven is cooling, make a beurre noisette by gently browning the butter in a sauce pan. The butter should turn an even golden brown (sounds basic but, if it’s black it’s burnt!). Once you are happy with the colour of the butter remove from the heat and add the garlic, thyme and salt.
When the oven is at the correct temperature (or as close to it as possible) pour the beurre noisette over the goose and place in the oven.
Use an accurate oven thermometer and roast the goose until the internal temperature is 54℃, this will leave you with a lovely medium rare goose. Increase the internal temperature to 65℃ for more of a medium bird.
Once cooked, remove bird from pan and rest for a minimum of 15 minutes, pass fats from pan and retain for re-heating.
Turn the oven back up and use as required to get the rest of the meal finished!
Remove the breast from the bone, trim and return the fats from the pan, reheat in the oven being careful not to overcook them.
Slice and season with sea salt flakes.
Bread Sauce Beignets
Mark says: “We serve this most years with Roast Organic Rhug Estate Goose at Christmas.”
- 30g butter
- 30g flour
- 800ml milk
- 1 clove garlic
- 5 bay leaf
- Small bunch of thyme
- 2x shallots sliced
- 8 cloves
- 12 juniper berries
- 15 pink peppercorns
- 1 nutmeg
- 3 pieces mace
- 4 eggs
- 100g plain flour
- 200g panko breadcrumbs
Gently heat the milk with the herbs, shallot and garlic. Remove from the heat and allow to infuse.
In an oven, toast the spices on a baking tray at 150℃ for 6 minutes, crush lightly and add to the milk. Leave to infuse for at least an hour or chill and reserve in the fridge.
Strain the milk and discard the spices and herbs.
Make a roux with the butter and flour then add the milk slowly, season to taste. Cook the béchamel for 20 minutes keeping a careful eye it does not burn.
Pour into a shallow tray, cover with Clingfilm and chill in the fridge. Once completely firm cut into squares, coat in flour, egg and bread crumbs.
Allow to come to room temperature before deep frying until golden brown (180℃ for 4-5 minutes).