The Gentleman Magazine Issue 6 | December 2017 | Page 75

Method
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
We serve this most years with Roast Organic Rhug Estate
Goose at Christmas.
Ingredients
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, 4x eggs,
100g plain flour, 200g Panko Bread crumbs.
Method
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).
About the Rhug Estate
The Rhug Estate in Corwen, Denbighshire, is the main estate
and home of Lord Newborough.
The Estate covers 12,500 acres and at its heart is a 6,700 acre in-
hand organic farm where organic beef, lamb, chicken, turkey
and goose are reared.
It has one of the largest organic farm shops in the UK with over
2,000 products with a real focus on Welsh, local and organic.
Its award-winning organic meat is served in Michelin starred
restaurants around the world. Customers include high profile
chefs Marcus Wareing and Raymond Blanc.
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