My Roast Goose, Forbidden Rice, Black Miso, Soy Milk Cream, Hatsuka Radish, Wasabi Flowers

For this recipe I have developed an unusual masterstock based on oloroso sherry, fermented ume (Japanese plum) liquid, raw Japanese soy sauce, Korean virgin black sesame oil, liquid maltose, ginger, spring onions, star anise and cassia. With the use of the Gastrovac, this intensely fragrant masterstock penetrates the goose flesh and flavours and tenderises the meat. It also helps to break down the fat and skin of the goose and the residual sugars penetrate the skin so that when the goose sk