Golden stuffed goose

Golden stuffed goose

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(3 ratings)

Prep: 4 hrs Including 3 hrs roasting time

More effort

Serves 6
This mix of the traditional and the trendy makes a glorious family lunch and a magnificent centrepiece

Nutrition and extra info

Nutrition: per serving

  • kcal1362
  • fat79g
  • saturates9g
  • carbs67g
  • sugars13g
  • fibre8g
  • protein88g
  • salt1.24g
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Ingredients

  • 1 oven-ready goose (about 4½ kg/10lb)
    Goose

    Goose

    goo-ss

    A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich,…

For the stuffing

  • 1¼kg floury potato, such as King Edward, peeled and cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 leeks, trimmed, chopped into long slices and rinsed, trimmings reserved
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 6 plump garlic cloves
  • 2 tbsp fresh thyme leaves, stalks reserved

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2x 20g packs parsley, leaves chopped, stalks reserved, plus a few sprigs for serving
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • finely grated zest of 2 unwaxed lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the port gravy

  • 1 tbsp vegetable oil or sunflower oil
  • goose neck and gizzard, roughly chopped
    Goose

    Goose

    goo-ss

    A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich,…

  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • leek trimmings, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • parsley and thyme stalks
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 150ml/¼ pint red wine
  • 150ml/¼ pint port
  • 500ml chicken stock

For the apples

  • 230g jar cranberry or port sauce
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 50g fresh or defrosted cranberries
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 6 medium Cox or Braeburn apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp golden caster sugar

Method

  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.

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Comments, questions and tips

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Comments (8)

myotonicgoat's picture
4

tip. if you cant find a goose, a quail will do.

gmunns's picture

Hmmmmm..................My mouth is watering thinking of this recipe. It's a must with roast goose to prick the skin and rub salt in. Rub it in as hard as possible, we tell all our customers, if you do nothing else, make sure you do this. It makes the skin crispy and mouth wateringly tasty..... !!!!
Goose really is best especially if you want something traditional but different and you need to impress..!!
Best thing about Fresh British free range goose is it's seasonal and can only be found in the Autumn/winter. It's definitely worth waiting for Make sure its British though there are cheap imports. For more about Geese have a look at www.munnsgeese.co.uk

arunaraja's picture

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

kayh900's picture
5

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.

cancelliari's picture

how can i use left over goose?

cancelliari's picture

how can i use left over goose?

alison160163's picture
5

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

cmytton's picture

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

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