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Roast Michaelmas Goose with Apples and Prunes
Christmas Dinner
Ingredients
| 5 kg | Farmer’s Choice goose |
| salt and pepper | |
| 15 g | butter |
| 1 large | onion, skinned, chopped |
| 450 g | no-soak prunes |
| 60 ml | port |
| 15 ml | fresh or dry sage, chopped |
| 100 g | fresh wholemeal breadcrumbs |
| 6 | Cox's Orange Pippin apples |
| 300 ml | dry white wine |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
Oven temperature: Gas mark 1, 140°C, 275°F
Prick the skin of the goose all over with a sharp skewer or fork and pull the inside fat out of the bird and reserve. Rub salt over the skin.
To make the stuffing, melt the butter in a large frying pan, add the onion and cook for 5-6 minutes, until softened. Seperate the goose liver from the giblets and chop finely, then add the onion and cook gently for 2-3 minutes.
Remove the stones from half of the prunes and discard. Chop the prunes roughly and stir into the onion with the port. Cover and simmer gently for 5 minutes. Add the sage and breadcrumbs and mix thoroughly together. Season the stuffing mixture to taste.
Spoon the stuffing in the neck end of the goose, then truss with strong cotton or fine string. Weigh the bird.
Put on a wire rack placed in a roasting tin. Cover the breast with the reserved fat and then with foil. Roast at 200°C for 15 minutes per 450g plus 15 minutes, basting frequently.
Thirty minutes before the end of the cooking time, drain off the fat and discard. Core the apples and cut into eighths, then add to the tin with the remaining prunes and wine. Place the bird on top, standing on the roasting rack. Remove the foil and the fat and cook, uncovered, for the last 30 minutes.
Serve the roast goose with the cooking juices and the apples and the prunes. Plain boiled or mashed potatoes go well with the richness of goose. Braised red cabbage is also a traditional accompaniment.
Recipe & Image created by Marketing - FAREHAM @farmerschoiceuk
Uploaded Recipe Image istockphoto source
Prick the skin of the goose all over with a sharp skewer or fork and pull the inside fat out of the bird and reserve. Rub salt over the skin.
To make the stuffing, melt the butter in a large frying pan, add the onion and cook for 5-6 minutes, until softened. Seperate the goose liver from the giblets and chop finely, then add the onion and cook gently for 2-3 minutes.
Remove the stones from half of the prunes and discard. Chop the prunes roughly and stir into the onion with the port. Cover and simmer gently for 5 minutes. Add the sage and breadcrumbs and mix thoroughly together. Season the stuffing mixture to taste.
Spoon the stuffing in the neck end of the goose, then truss with strong cotton or fine string. Weigh the bird.
Put on a wire rack placed in a roasting tin. Cover the breast with the reserved fat and then with foil. Roast at 200°C for 15 minutes per 450g plus 15 minutes, basting frequently.
Thirty minutes before the end of the cooking time, drain off the fat and discard. Core the apples and cut into eighths, then add to the tin with the remaining prunes and wine. Place the bird on top, standing on the roasting rack. Remove the foil and the fat and cook, uncovered, for the last 30 minutes.
Serve the roast goose with the cooking juices and the apples and the prunes. Plain boiled or mashed potatoes go well with the richness of goose. Braised red cabbage is also a traditional accompaniment.
Recipe & Image created by Marketing - FAREHAM @farmerschoiceuk
Uploaded Recipe Image istockphoto source
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Comments by other users
I can't believe that you recommend"discarding" the drained off fat. What, throw away good goose fat? Have you never heard of roast potatoes? Cooked in goose fat, they are one of nature's greatest gifts. Pour your goose fat into a bowl and use for roasties.
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Androcles
07/11/2012 19:13 o'clock