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Chapter: Other Poultry (Turkey, Duck, Goose and Game Birds) Recipes
Section: Goose
Recipe: Roast Goose with Prune, Apple and Apricot Stuffing

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Roast Goose with Prune, Apple and Apricot Stuffing
 9 lb goose will serve 4-6 people
11 lb bird will serve 6-8
13 lb bird 8-9 people

Before roasting, remove any surplus fat from inside the body cavity, then
prick the skin, rub in salt and pepper and brush the goose lightly with
oil. Put it, breast side up, on a rack in a roasting tin, to allow the fat
to drain off and cover with foil. Alternatively, roast the bird on a bed of
root vegetables, such as parsnips, celery, carrots or onions - the fat will
fry and caramelise the vegetables, which can be served with the meat or
puréed for use in a gravy or sauce. Roast the goose in an oven preheated to
180C/350F/Gas 4, allowing around 20 minutes per half-kilo/ 1 lb 2 oz,
removing the foil for the last 30-40 minutes of cooking.

As with turkeys, the neck end of the goose can be stuffed. - A fruit-based
mixture is best to complement the rich meat. If you wish to stuff the body
cavity, ensure that it is well washed out beforehand and that the stuffing
is properly cooked through before serving. And don't pack the stuffing in
too tightly, or it will be difficult for the heat to penetrate. Red cabbage
is a traditional partner to goose, as are roasted winter root vegetables.

1 oven-ready goose, around 11 lb
Goes with: Apple and Apricot Fruit Stuffing
           Forcemeat Stuffing
           Apple and Quince Sauce

Prepare the fruit and forcemeat stuffings. Remove the excess fat from
inside the goose. Put the forcemeat stuffing into the neck end, pressing it
in firmly and then tucking the flap of skin neatly down around it. Secure
firmly underneath with a skewer. Put the fruit stuffing into the body
cavity. Season the goose and put on a trivet in a roasting tray. Cover and
roast in an oven preheated to 350°F until tender, allowing 20-25 minutes
per pound, removing the foil for the last 30-40 minutes of cooking. While
the goose is cooking, make the applesauce. Serve hot or cold with the

From: Robin Cowdrey, posted to rec.food.recipes on 15-April-2000.
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