Poultry and Game Recipes - Roast Goose with Apple and Whiskey Stuffing Recipe

  
 

Poultry and Game Recipes - Roast Goose with Apple and Whiskey Stuffing Recipe

Ingredients

Serve 6

  • 6 kg/12 lb oven-ready goose

  • 1 Cox's apple, peeled, cored and grated

  • 2 tablespoons Irish whiskey

  • 25 g/1 oz butter

  • 1 onion, finely chopped

  • 250 g/8 oz coarse white breadcrumbs

  • 2 tablespoons finely chopped parsley

  • 1 tablespoon finely chopped sage

  • pinch of grated lemon rind

  • 1 small egg, beaten

  • salt and pepper

To serve:

  • roast potatoes

  • braised red cabbage

Method:

  1. Truss the goose, prick the bird all over with a fine skewer and set on a wire rack in a roasting tin. Season with salt and pepper.

  2. Cook in a preheated oven, 240°C (475°F), Gas Mark 9, for 30 minutes, then reduce the heat to 190°C (375°F), Gas Mark 5 for 3 1/2-4 1/2 hours. Pour off the fat several times during the cooking. Reserve for future use.

  3. Soak the grated apple in the whiskey. Melt the butter in a pan. Add the onion and fry until soft. Add the soaked apple, breadcrumbs, herbs and lemon rind and season to taste with salt and pepper. Bind with the egg.

  4. Grease a 900 ml/1 1/2 pint soufflé dish with goose fat and fill with the stuffing. Cover with foil and cook with the goose for 45 minutes.

  5. Some of the stuffing could also be used to stuff small Cox's apples which can be baked for 30 minutes with the goose.

  6. Rest the goose for 15-20 minutes in a warm place before carving. Serve the goose with roast potatoes and braised red cabbage, accompanied by the stuffing.