Chef Tristan Welch cooked this goose recipe on Drop Down Menu
Preheat the oven to 130°C/gas mark 1½. Score the goose breast skin 12-15 times with a small sharp knife, just cutting into the skin itself and not the meat.
Place the goose on a wire rack, set it over the sink then pour over 2 litres of boiling salted water. Pat the goose dry with kitchen paper then place on a wire rack set over a roasting tray.
Pour the honey over the goose, making sure it is completely covered. Sprinkle with the thyme leaves and sea salt, pour a little water into the bottom of the tin then place the goose in the oven.
Roast for 4 hours, basting every 15-20 minutes. After about an hour and a half, pour off the excess goose fat and keep to one side for the potatoes.
Peel the potatoes, cut into 3-4cm dice and tip into a heatproof dish or casserole. Pour over the goose fat until the potatoes are covered then add a sprig of thyme and the bay leaf. Season with salt then cover and transfer to the oven, stirring occasionally, until the potatoes are soft.
Bring a large pan of salted water to the boil, add the baby gem lettuce halves and blanch for 10 seconds. Drain thoroughly then toss in the vinaigrette.
Heat a large frying pan, add the lettuce and sear until lightly charred on the edges.
Remove the goose from the oven and leave to rest for 20 minutes. Reserve the resting juices and use as a sauce. Carve the goose and serve with the potatoes and lettuce.
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