Goose Masterstock

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 3.3 litres (115 fl oz) chicken stock
  • 500 ml (17 fl oz) nama shoyu (unpasteurised japanese soy sauce)
  • 100 ml ( fl oz) virgin black sesame oil
  • 200 ml (7 fl oz) fermented plum juice
  • 500 ml (17 fl oz) oloroso sherry
  • 1 level tablespoon liquid maltose
  • 60 g ( oz) ginger, finely sliced
  • 100 g ( oz) long green spring onion, white part only
  • 30 g (1 oz) garlic, sliced
  • 15 g (½ oz) cassia bark
  • 7 star anise
  • 1 small mandarin, peel
  • 2 muscovy geese, approximately 2.5 kg (5 lb 8 oz) each


Combine all the masterstock ingredients except for the geese and bring to a soft boil. Reduce the heat to a low simmer and cook for 1½ hours. Remove from the heat and allow to cool completely. Strain the masterstock, discarding the solids.

Put the masterstock into the pot of a Gastrovac. Remove the legs and neck from the goose.

Put the goose breasts, on the crown (bone) into the masterstock, making sure both are fully submerged. Place the pot onto the Gastrovac and set it to 60°C (140°F) on full vacuum for a period of 90 minutes.

Remove the pot from the Gastrovac and immediately chill in the refrigerator, leaving the goose in the masterstock until required.