Recipe uploaded by

2 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Make the stuffing. Boil the potatoes for 10-15 minutes until soft enough to mash, then drain. Meanwhile, heat the butter in a large pan and fry the leeks, garlic and thyme leaves, stirring occasionally, for 8-10 minutes until soft. Mash the leeks and potatoes together with the parsley, lemon zest and salt and pepper. (This can be prepared up to a day ahead and kept in the fridge until needed.)
2. Preheat the oven to fan 200C/ conventional 220C/gas 7. Pull out the two big lumps of fat from inside the cavity of the goose. Use a skewer to prick the skin all over, especially on the legs - try not to pierce the flesh. Rub lots of salt over the skin and in the cavity. Pack the cavity with stuffing, then loosely tie the legs together with string.
3. Lift the goose onto a roasting rack in a large roasting tin. Roast for 30 minutes. Reduce the oven to fan 160C/conventional 180C/gas 4 and roast for another 2⁄2½hours. Meanwhile, make the gravy and stuff the apples (see steps 4 and 5). Check during roasting that the fat released from the goose hasn't risen to touch the bird - if it's close, carefully pour it into a bowl. At the end of the roasting time, check the bird is cooked by inserting a skewer into the thickest part of the thigh to see if the juices run clear; if not, give it another 15 minutes and check again.Remove from the oven when ready and increase the heat to fan 180C/conventional 200C/gas 6, for the apples. Allow the goose to rest for 20 minutes before carving.
4. For the gravy, heat the oil in a heavy-based pan over a highish heat. Fry the goose neck, gizzard and carrots for 10 minutes until brown. Add the onion, leek trimmings and herb stalks and cook for 5 minutes. Pour over the wine and port and boil for 5 minutes until reduced and syrupy. Pour in the stock, stir well and simmer for about 20 minutes until you have a mahogany gravy. Strain into a small pan, ready to reheat before serving.
5. For the apples, mix the cranberry sauce and cranberries in a bowl. Cut a thin slice off the bottom of the apples. Score the skin all round their middles, then tunnel out the stalks and cores. Stand the apples on a shallow baking tray. Pile the cranberry mix into the cavities, top with a dot of butter and scatter over the sugar.While the goose is resting, increase the oven to fan 180C/conventional 200C/gas 6. Bake the apples for 20-30 minutes until soft and starting to split and the cranberries are oozing juice.
6. Reheat the gravy. Put the goose on a large platter, surrounded by the apples and sprigs of parsley. Serve with the potato stuffing, Quick braised celery and carrots and the gravy. And what to do with all the goose fat? Use it to make the duck confit and the roast potatoes.

Per serving

1362 kcalories, protein 88g, carbohydrate 67g, fat 79 g, saturated fat 9g, fibre 8g, salt 1.24 g

Latest comments and suggestions

• Finnegan

  28 November 2007

  Finnegan commented on this recipe

  I am going to cook this and love the sound of the 'Quick Braised Celery' but you don't give a receipt for it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alison

  13 December 2007

  Alison rated and commented on this recipe

  

  I made this for Christmas dinner about 4 years ago when it was first shown in the Good Food magazine. It was extremely tasty and the stuffed apples went with it very well. The goose was nice and crispy. I didn't find it particularly difficult to make and would suggest giving it a try. Alison, Hartlepool

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barbara

  24 December 2007

  barbara commented on this recipe

  how can i use left over goose?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barbara

  24 December 2007

  barbara commented on this recipe

  how can i use left over goose?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hinty

  01 January 2008

  Hinty rated and commented on this recipe

  

  Fab - I cooked this today for our family New Years Day meal and it was delicious. Very easy, and the apples stuffed with Cranberries were really lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sangeeta

  02 January 2008

  sangeeta commented on this recipe

  I made this delicious goose for our Christmas lunch and it was really scrumptous. The stuffing was easy to make and the apples complimented the bird very well. The salting of the goose prior to stuffing helps the roasting process hence a really well cooked goose. The remainder can be stewed. I shall certainly make this again. AR

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2298/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 oven-ready goose (about 4.5kg/10lb)

FOR THE STUFFING

• 1¼ kg floury potatoes , such as King Edward, peeled and cut into chunks
• 50g butter
• 8 leeks , trimmed, chopped into long slices and rinsed, trimmings reserved
• 6 plump garlic cloves
• 2 tbsp fresh thyme leaves, stalks reserved
• 2x 20g packs parsley , leaves chopped, stalks reserved, plus a few sprigs for serving
• finely grated zest of 2 unwaxed lemons

FOR THE PORT GRAVY

• 1 tbsp vegetable oil or sunflower oil
• goose neck and gizzard, roughly chopped
• 2 carrots , chopped
• 1 onion , chopped
• leek trimmings, finely sliced
• parsley and thyme stalks
• 150ml/¼ pint red wine
• 150ml/¼ pint port
• 500ml chicken stock

FOR THE APPLES

• 230g jar cranberries or port sauce
• 50g fresh or defrosted cranberries
• 6 medium Cox or Braeburn apples
• 25g butter
• 2 tsp golden caster sugar

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 4 hrs

Including 3 hrs roasting time

Ingredients

• 1 oven-ready goose (about 4.5kg/10lb)

FOR THE STUFFING

• 1¼ kg floury potatoes , such as King Edward, peeled and cut into chunks
• 50g butter
• 8 leeks , trimmed, chopped into long slices and rinsed, trimmings reserved
• 6 plump garlic cloves
• 2 tbsp fresh thyme leaves, stalks reserved
• 2x 20g packs parsley , leaves chopped, stalks reserved, plus a few sprigs for serving
• finely grated zest of 2 unwaxed lemons

FOR THE PORT GRAVY

• 1 tbsp vegetable oil or sunflower oil
• goose neck and gizzard, roughly chopped
• 2 carrots , chopped
• 1 onion , chopped
• leek trimmings, finely sliced
• parsley and thyme stalks
• 150ml/¼ pint red wine
• 150ml/¼ pint port
• 500ml chicken stock

FOR THE APPLES

• 230g jar cranberries or port sauce
• 50g fresh or defrosted cranberries
• 6 medium Cox or Braeburn apples
• 25g butter
• 2 tsp golden caster sugar

Per serving

1362 kcalories, protein 88g, carbohydrate 67g, fat 79 g, saturated fat 9g, fibre 8g, salt 1.24 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk