Roast Goose with Prune, Apple and Apricot Stuffing
9 lb goose will serve 4-6 people11 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 goose.
From: Robin Cowdrey, posted to rec.food.recipes on 15-April-2000.
