Goose, pear and pecan salad

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Goose, pear and pecan salad
Goose, pear and pecan salad
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Lots of people are now choosing goose for their Christmas Day lunch instead of turkey. It's a similar price to a Kelly Bronze turkey but can be a better choice if you only have a few people round for lunch. Best of all you can use your leftover roast goose to turn into a tasty salad for New Year's Eve. Simply save the goose legs, which have loads of meat on them, and then shred these to make a starter with griddled pears, sticky pecans and salad leaves. If you don't fancy trying goose, then this recipe would work just as well with leftover roast duck.


  • 2 leftover roast goose legs
  • 1 bag mixed salad leaves
  • 2 pears
  • 75g sticky pecan nuts
  • Oil & lemon juice dressing to serve

Why not confit your goose legs for extra flavour? Simply remove before roasting, then use the goose fat to cook the legs. Cool and store in the fridge until needed.


  1. Remove the skin from the goose legs and shred the meat with your hands.
  2. Peel the pears and cut into quarters. Warm them through on a griddle pan for a few minutes, turning regularly. Remove from the heat.
  3. Put your salad leaves in a big bowl and then top with the goose, pears, sticky pecans and some the dressing. Mix together and serve.

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