Honey-Roasted Goose with Figs and Coriander
Fat goose slowly roasted, glazed with honey and perfumed with coriander and cumin, garnished with melting figs. Confit flesh, golden sticky skin, honey sweetness balanced by salt and the slight bitterness of coriander.
Fat goose slowly roasted, glazed with honey and perfumed with coriander and cumin, garnished with melting figs. Confit flesh, golden sticky skin, honey sweetness balanced by salt and the slight bitterness of coriander.
To honor Amun and delight the table of the king my husband, nothing beats the goose fattened on our estates. We rub it with salt and crushed coriander seeds, coat it with the honey from our hives, then let it roast slowly until its skin shines like the gold of my pectorals. I like figs slipped under its skin, for their sugar marries the bird's fat. Know this: we first offer the god's portion, then we taste what heaven has left us.
- •Fat goose (or Nile duck) — 1 whole (centerpiece)
- •Honey — generously (sweet glaze)
- •Fresh figs — a handful (melting garnish)
- •Coriander and cumin seeds — crushed (fragrance)
- •Salt — to rub (seasoning)
Honey-Roasted Goose with Figs and Coriander
Fat goose slowly roasted, glazed with honey and perfumed with coriander and cumin, garnished with melting figs. Confit flesh, golden sticky skin, honey sweetness balanced by salt and the slight bitterness of coriander.
Why this dish? The goose is the quintessential bird of Egyptian banquets and offerings, raised on royal estates and abundantly depicted in tombs. For a Great Royal Wife like Ahmose, a goose roasted with garden honey is a festive dish and a gift worthy of the gods.
To honor Amun and delight the table of the king my husband, nothing beats the goose fattened on our estates. We rub it with salt and crushed coriander seeds, coat it with the honey from our hives, then let it roast slowly until its skin shines like the gold of my pectorals. I like figs slipped under its skin, for their sugar marries the bird's fat. Know this: we first offer the god's portion, then we taste what heaven has left us.
Ingredients (period version)
- Fat goose (or Nile duck) — 1 whole (centerpiece)
- Honey — generously (sweet glaze)
- Fresh figs — a handful (melting garnish)
- Coriander and cumin seeds — crushed (fragrance)
- Salt — to rub (seasoning)
Ingredients
- Goose or duck legs (or whole goose) — 4 legs / 1 goose
- Liquid honey — 4 tbsp
- Fresh figs (or dried rehydrated) — 8
- Coriander seeds — 1 tsp, crushed
- Ground cumin — 1/2 tsp
- Salt — 2 tsp
Method
- Rub poultry with salt, crushed coriander, and cumin; let rest 1 hour.
- Roast in oven at 160°C: about 2h30 for whole goose, 1h15 for legs, basting with cooking juices.
- Halfway through, arrange figs around the meat.
- In the last 20 minutes, generously brush with honey several times to glaze, until skin is golden and shiny.
- Let rest 10 minutes before serving with the candied figs.
How it was made : Egyptians roasted poultry on spits or over coals and appreciated honey marinades attested by texts and remains. Geese were force-fed in royal farmyards (force-feeding scenes painted) and ranked among the most prestigious food offerings in temples.
The contemporary twist : Present the goose on a bed of leaves with figs fanned out and a drizzle of coriander honey, "banquet offering" style as on the frescoes of Deir el-Bahari.
Ahmose · Charactorium