flipRoasted Goose with Honey, Figs, and Coriander
Roasted Goose with Honey, Figs, and Coriander
Why this dish? The great feasts of the calendar — including those presided over by Thoth, master of time and calculation, who fixed the beginning of the year and the festivals — saw geese and ducks from the Nile roasted. Fatty poultry, glazed with honey, was the luxury of banquets depicted in tombs.
A golden roasted goose, lacquered with honey and stuffed with figs and dates, perfumed with coriander. A rich and glossy festive dish, to carve and share.
It is a feast day, and I, Thoth, have set its place in the year — for none counts the days better than the scribe of the gods. To honor this time, let the fat goose of the Nile marshes be roasted! It is brushed with golden honey, its belly filled with figs and dates, perfumed with green coriander. When its skin shines like the gold of Punt, share it: a feast without generosity is not worthy of being inscribed.
- •Plucked and gutted goose (or duck) — one (base)
- •Honey — by the ladle (glaze)
- •Fresh or dried figs — a handful (stuffing)
- •Dates — a handful (stuffing)
- •Coriander (seeds and leaves) — as desired (aromatic)
- •Salt — to taste (seasoning)
Roasted Goose with Honey, Figs, and Coriander
A golden roasted goose, lacquered with honey and stuffed with figs and dates, perfumed with coriander. A rich and glossy festive dish, to carve and share.
Why this dish? The great feasts of the calendar — including those presided over by Thoth, master of time and calculation, who fixed the beginning of the year and the festivals — saw geese and ducks from the Nile roasted. Fatty poultry, glazed with honey, was the luxury of banquets depicted in tombs.
It is a feast day, and I, Thoth, have set its place in the year — for none counts the days better than the scribe of the gods. To honor this time, let the fat goose of the Nile marshes be roasted! It is brushed with golden honey, its belly filled with figs and dates, perfumed with green coriander. When its skin shines like the gold of Punt, share it: a feast without generosity is not worthy of being inscribed.
Ingredients (period version)
- Plucked and gutted goose (or duck) — one (base)
- Honey — by the ladle (glaze)
- Fresh or dried figs — a handful (stuffing)
- Dates — a handful (stuffing)
- Coriander (seeds and leaves) — as desired (aromatic)
- Salt — to taste (seasoning)
Ingredients
- Duck legs and breasts (or a small goose) — 1.5 kg
- Honey — 4 tbsp (glaze)
- Dried figs — 150 g (garnish)
- Pitted dates — 100 g (garnish)
- Ground coriander seeds — 1 tsp (spice)
- Fresh coriander — a few sprigs (finish)
- Salt — to taste (seasoning)
Method
- Rub the poultry with salt and ground coriander, place in a dish.
- Slide figs and dates around (or into the cavity if whole goose).
- Roast at 180 °C: about 45 min for duck pieces, longer for a whole goose.
- Halfway through, brush generously with honey, then repeat every 15 min to glaze.
- Let rest 10 min, scatter fresh coriander, and serve with the fruit confit in the juices.
How it was made : The Egyptians raised and hunted geese, ducks, and cranes, which they roasted on a spit or cooked in stews. Fatty waterfowl was a sign of prosperity; sweet fruits (figs, dates, raisins) often accompanied meats at elite banquets.
The contemporary twist : Arrange the glazed pieces on a bed of roasted burst figs and drizzle with reduced honey jus — a "feast of Hermopolis" worthy of a celebratory table.
Sources : William J. Darby, Paul Ghalioungui & Louis Grivetti, Food: The Gift of Osiris (1977) · Pierre Tallet, La cuisine des pharaons (2003)
Thoth · Charactorium
