Christmas Goose & Pecan Pie with Chef Rang

By Matty Matheson · 360 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Trim excess fat from the goose around the base of the cavity and roughly chop it.
2. Put the carrot, leek, celery, shallot, celery root and potatoes in a baking dish with the goose neck, giblets, liver and chopped fat. Scatter over the leaves from half the thyme and half the chopped sage.
3. Set a rack over the dish and place the goose on it breast side up. Season generously with salt and pepper. Put the remaining sage and thyme in the cavity with the smashed garlic.
4. Roast until the vegetables are tender and the goose is cooked through, about 1 hour 15 minutes.
5. Remove from the oven. Tip the goose, cavity side down, over a saucepan to catch its juices, then rest it. Remove the vegetables with a slotted spoon to a serving dish. Pour the remaining fat into a container for later.
6. Scrape the juices from the baking dish into a medium saucepan with about 3 tbsp of goose fat and heat over medium.
7. Add the goose neck, liver, heart and thyme sprigs. Stir in the flour and chicken stock, bring to a boil on high, then reduce to medium.
8. Stir in the soy sauce, ketchup and poultry seasoning. Simmer about 5 minutes until thick enough to coat a spoon.
9. Strain the gravy through a fine sieve and discard the solids.
10. Carve the rested goose and serve with the vegetables and gravy.
11. PIE CRUST: Cube the butter into 1-inch pieces and freeze about 30 minutes. Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it resembles coarse sand.
12. While the processor runs, add the lemon juice and water, adding 1 tbsp more water at a time until a ball forms. Shape into a disc, wrap and chill at least 30 minutes (up to 3 days).
13. Roll the dough between two sheets of parchment into a 10½-inch round. Press into the base and sides of a 9-inch tart pan, trim the overhang and chill 30 minutes.
14. Preheat the oven to 375°F. Whisk the eggs and brown sugar in a large bowl, then stir in the melted butter, maple syrup and corn syrup, then the pecans.
15. Place the chilled shell on a baking sheet, pour in the filling, sprinkle with salt and bake 30 minutes. Cool 30 minutes before serving.

Summarized from Matty Matheson's video. Watch it for the details.

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