Christmas Whole roast goose with Persian couscous and mint yoghurt

We went goose hunting and oyster picking on the island of Mandø in the Danish Wadden Sea in December. Mandø is home to 38 people – and around 75,000 geese!

It was an amazing experience, and since it was Christmas time, it was only right to make our version of a Christmas goose. It also tastes great all year round.

Start off by heating the oven to 160 degrees C.

To make the mint yogurt you will need:

• 200 ml Greek yogurt
• 1 handful of mint, finely chopped
• Salt and pepper

Then, mix all the ingredients together and season with salt and pepper.

Now, for the goose you will need:

• 1 goose
• ½ a cinnamon stick
• 5 cardamom seeds
• 1 tsp. coriander seeds

Pound the spices in a mortar and sprinkle them over the goose.


For the filling you will need:

• 200 g couscous
• 1 handful cranberries
• 2 handfuls of pistachios
• 1 handful of broadleaf parsley
• 1 handful of mint
• Olive oil
• The juice of ½ a lemon
• Salt and pepper
  

Put the couscous in a dish. Add 2 tbsp. olive oil and pour boiling water over to just cover the grains. Cover with cling film and leave to infuse for 10-15 minutes.

Run a fork through the couscous to separate the grains. Coarsely chop berries, nuts, and herbs and add them to the couscous. Add lemon juice, 2 tbsp. olive oil, and season with salt and pepper.

Stuff the goose with as much couscous as you can. Then, tie the bird up so that the filling stays inside.

Put the goose in the oven and roast it for 1 hour and 45 minutes at 160 degrees C. Turn the oven up to 200 degrees C and give the goose another 15 minutes, so that the skin crisps up.

Let the goose rest on a cutting board for 10-15 minutes. Meanwhile, deglaze the roasting pan with a glass of water. Season the sauce with salt, pepper and a little lemon juice.

Lastly:

Serve the goose with a spoonful of couscous, a little sauce and a spoonful of mint yoghurt.