The goose feast from The Book of St. John: Over 100 Brand New Recipes from London's Iconic Restaurant (page 300) by Fergus Henderson and Trevor Gulliver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Preparation begins the day before serving.

  • Poppyseedbagel on December 26, 2020

    This was excellent and special, though there is much more prep that you can do the day before than FH says. This would save time and oven space on Christmas Day. I think he did the recipe from the point of view of his restaurant that does this frequently, rather than a home cook not wanting to be tied too much to the kitchen on Christmas Day. I definitely wish we’d made the confit earlier. And his advice to roast the crown for only half an hour was dodgy: I did it for an hour, and it was still only medium rare. My goose weighed 6kg.

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