- 2 geese, or ducks (about 2.3kg each)
- For brushing: vegetable oil
- To garnish: watercress
- 1Remove the legs from the goose to use for <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/12/confit-goose-peach-bitter-leaf-and-dried-cranberry-salad/">goose confit</a>. Remove the neck, wishbone and backbone of each carcass and reserve for goose gravy. You will be left with the goose breasts on the frame (see note).
- 2Heat a large steamer over a saucepan of boiling water, wrap each goose breast in a clean tea towel and tie at each end with string, then steam, covered, for 8 minutes (if your steamer isn’t big enough do this in batches). Remove breasts from steamer, unwrap, place on a tray and refrigerate uncovered overnight for skin to dry.
- 3Preheat oven to 220C. Remove geese from fridge 45 minutes before roasting to bring to room temperature. Heat a large ovenproof non-stick or cast-iron frying pan over medium-high heat, brush goose skin with oil and sear skin-side down until browned (2-3 minutes). Place geese skin-side up, transfer pan to oven and roast until cooked to your liking (15 minutes for medium-rare). Remove and rest in a warm place (20 minutes).
- 4To serve, cut breasts from frames and return to oven to warm through (2 minutes). Discard frames or reserve for stock. Carve each breast diagonally into thin slices. Place on a warm platter, garnish with watercress and serve.
Note If you're not feeling brave, ask your butcher to prepare the geese for you.
Drink Suggestion: Dawson and James Chardonnay from Tasmania is a medium to full-bodied white with plenty of delicate baking spice and a fresh finish. A beautiful grenache from the southern Rhône Valley such as Pignan Châteauneuf du Pape is an elegant red option, with depth and spice. Drink suggestion by Franck Moreau