Ingredients (for eight people):

One 4kg Whole Goose

Olive Oil

One Clementine

A pinch of fresh Rosemary. A pinch of fresh rosemary, if you don't have fresh, buy it in a bottle at the supermarket

2 onions

3 carrots

3 stalks of celery

A handful of bay leaves, 5-6 slices

2 tablespoons of plain flour

1 litre of Chicken Stock

1 litre of chicken stock

2 tablespoons of chicken stock

1 litre of chicken stock

1 litre of chicken stock

1 litre of chicken stock, 1 litre of chicken stock

Pomegranate (Pomegranate) 1 piece

Goose Seasoning Powder:

Star Anise (Star Anise) 90 grams

Fennel Seeds (Fennel Seeds) 90 grams

Coriander Seeds (Coriander Seeds) 75 grams

Sichuan Pepper 30g

Cloves 15g

Cinnamon Sticks 60g

Saffron, a pinch the size of a fingernail

Brown Sugar 90g

Salt 60g. Strain the processed powder through a sieve so that you get a powder that is completely fine-grained.

3. Use a knife to make crosshatch marks around the circumference of the goose, then poke slits under the wings so that the fragrant goose oil will flow out while baking. This process is tedious, but you must be patient.

4. Coat the whole goose with olive oil, and then wipe on about two spoons of seasoning powder, try to wipe evenly, don't be lazy, don't fall in a corner ~ the rest of the seasoning powder with a small bottle, and then you can use it to make meat dishes.

5. the small citrus cut into pieces, you want to be too much trouble can also be cut in half, and then and part of the rosemary together in the goose stomach, from where to put it, we all know it. Jamie did not say to peel, I want to find a see the wisdom of it ~ college, the school cafeteria has done this dish, did not peel, after all, the orange peel is very rich in flavor.

6. Cut the onions, carrots and celery into large chunks and place them evenly with the remaining rosemary, bay leaves and goose down (if the chef has given it to you) in another baking dish with 150 ml of cold water and place the dish on the bottom of a preheated oven.

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7. Next, the main event! Place the stuffed goose directly onto the oven rack (provided it's clean, kids!) , right below the veggie tray. This way, the juices from the goose will drip into the veggie tray, and the goose will be crispy when roasted this way.

8. After two hours, remove the vegetable tray below, and you'll notice that there's quite a bit of gravy in this tray, which is the base of the stock we'll use for the Gravy. Skim out the excess oil, then put the skillet with the vegetables directly on the fire and sauté them, add the chicken broth by the way, and after three minutes, slowly pour in the flour (or the cornstarch that you use when thickening the sauce will also work), reduce the sauce over high heat, then turn down the heat and simmer for 10 minutes. Then pour out this thick sauce, the unique Gravy is ready

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9. 3 hours, the goose is almost ready. The way to check is simple, just poke the goose leg with a toothpick, if there is clear gravy flowing out, then it is ready to eat. But! Don't be in a hurry to cut the goose ~ in order to make the goose meat fluffy and juicy, you should use aluminum foil to wrap the goose, and then cover with a towel, and leave it for 20 minutes, just like waking up the dough ~

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10. It's all about plating, cut the meat nicely, then decorate with pomegranate crumble, done! It's that simple.

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Another dish that can be prepared right away is smoked salmon. This dish is traditionally served as an appetizer, and the smoked salmon sold in supermarkets tastes just fine, and can be served with bread and avocado, making it easy to DIY.