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Poultry and Game Recipes -
Roast Goose with
Apple and Whiskey Stuffing
Recipe
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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:
-
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.
-
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.
-
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.
-
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.
-
Some of the stuffing
could also be used to stuff small Cox's apples which
can be baked for 30 minutes with the goose.
-
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.
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