Special Occasions Recipes - Celebration Roast Goose Recipe

Ingredients

Serves 6-8 

• 4.5-5 kg/9-10 lb oven-ready goose with giblets

• 300 ml/1/2 pint water 

Stuffing:

• 500 g/1 lb canned unsweetened chestnut puree

• 350 g/12 oz potatoes, boiled and mashed

• 8 back bacon rashers, rinded and chopped

• 1 tablespoon chopped lemon thyme

• 1 tablespoon chopped sage

• finely grated rind of 1 lemon

Sauce:

• 25 g/1 oz butter

• 1 large onion, chopped

• 250 g/8 oz sharp-flavored dessert apples, peeled, cored and chopped

• 1 tablespoon clear honey

• 4 tablespoons lemon juice

• 1/2 teaspoon powdered cardamom

• salt and pepper

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Method:

1. Remove the giblets from the goose, chop the liver and set aside. Remove all visible fat from the cavity of the goose and prick the skin of the lower breast and legs.

2. Mix the stuffing ingredients together thoroughly, adding the chopped goose liver and pepper. Use to fill the cavity. Truss the goose firmly, securing the vent with string.

3. Put the remaining giblets in a roasting pan. Place a rack in the pan and put the goose on top. Pour the water into the pan.

4. Cover loosely with foil and cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 30 minutes, then lower the temperature to 180°C (350°F), Gas Mark 4. Cook for 3 1/2-3 3/4 hours, until the juices run clear.

5. Baste occasionally with the liquid and add more water if necessary. Remove the foil after 3 hours to allow the skin to become golden and crisp.

6. To make the sauce, melt the butter in a pan and add the onion, apple, honey and lemon juice. Cover and cook for 12-15 minutes until the onion is soft, then add the cardamom and salt and pepper to taste.

7. Using a food processor or electric blender, work to a smooth sauce, or rub through a sieve. Transfer the goose to a warmed serving dish and serve with the sauce separately, and gravy made from the pan juices.