With Christmas fast approaching, our team of culinary experts share their recipes for a feast that your guests will remember for years to come.
Christmas Spiced Roasted Goose
1 whole Goose 4/5 kg
3 onion quartered
Several sprigs of rosemary, sage and thyme
1-liter cranberry juice
0,5-liter orange juice
1000 g molasses
2 cinnamon sticks
1 garlic clove grated or minced
2 teaspoons freshly grated ginger
1 teaspoon balsamic vinegar
2 g salt
Pinch of cayenne pepper
2 teaspoons cornstarch
Splash of cold water
Christmas Roast Duck
1. Pat the goose dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the goose on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a crisscross pattern but make sure you don’t pierce the meat to avoid drying it out.
2. Stuff the goose cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the goose dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered at least eight hours and up to a day to allow for extra crispy skin.
3. Remove the goose 30 minutes before roasting to sit in room temperature and heat oven to 210 degrees. Stir together the paprika, pepper and garlic pepper, cinnamon and nutmeg and rub all over the goose. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don’t have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack with a leave-in meat thermometer inserted into the thickest part of the thigh without touching the bone.
4. Roast for 15 minutes in a 210-degree oven, and then turn the temperature to 160 degrees and roast the goose 20 minutes per kilo.
5. Remove from the oven, cover with foil and let it sit for 10-15 minutes. Carve the goose and serve. Enjoy!
1. In a small saucepan, stir together the cranberry juice, orange juice, molasses, cinnamon sticks, garlic, ginger, balsamic vinegar, salt and cayenne pepper. Bring to a boil over medium-high heat and then simmer until it slightly reduces.
2. In a small bowl, whisk together the cornstarch and a little bit of cold water until it becomes a smooth slurry. Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute until it thickens.
3. Turn off heat and stir in orange zest. Spoon some of the sauce into a small bowl and brush onto the duck in the last 15 minutes of roasting. Serve the remaining sauce on the side.
1 salmon filet with skin
0,2 kg salt
0,2 kg sugar Dill
Black pepper corn
Tuile de pain
0,8 kg water
0,1 kg flour
0,2 kg grapeseed oil or vegetable oil
30 g green tea powder
1 duck or goose foie gras about 500 grams
375ml of sweet white wine
60g of salt
10 g white pepper
30g of sugar
Deveine the foie gras and put it in the sweet wine, salt and sugar. After the 3 1/2 hours take the foie gras out the brine and dry in a cloth.
Put it in a terrine mold, cover, place a weight on top and press it overnight in the fridge.
The next day, preheat an oven to 100°C. Place the terrine mold in a roasting tray filled with hot water (so the water comes halfway up the sides of the terrine mold) and cook for 1 hour 30 minutes, or until the internal temperature of the foie gras is 48°C when checked with a temperature probe.
Let the terrine cool down overnight in the fridge.
Slide it off the mold and slice with a warm knife for a clean cut.
Serve with toasted brioche or the bread of your choice.
225g dark chocolate, roughly chopped.
1 tsp strong instant coffee powder
5 free-range eggs, separated.
140g caster sugar
icing sugar, for dusting
holly leaves and berries, to decorate (optional)
For the filling
150ml double cream
300 grams sweetened chestnut purée