Roast goose with crab apple jelly glaze, stuffing and gravy
For the roasted goose
If possible, start to prepare this at least 2 days beforehand, so that you have time to produce the goose fat and stock for the accompaniments.
For the onion, apple and pecan stuffing
Stuffing is such a delicious part of the meal. Omit the goose heart and liver for a meat-free version.
75g butter, softened
175g fresh breadcrumbs (white, sourdough or wholemeal)
1 large onion, peeled and grated on large side of grater
1 large Bramley apple, grated on large side of grater
50g pecans, walnuts or hazelnuts, roughly chopped
25g dried cranberries, sour cherries or raisins
1tsp chopped sage, rosemary or thyme
1 orange, zest finely grated
1 egg, lightly whisked
Chopped goose heart and liver (see roasted goose recipe above)
Method
Prepare a 20cm-square ovenproof dish by smearing about 55g of the softened butter over the base and sides. Set aside the remaining butter.
Mix the other stuffing ingredients together in a large bowl, adding the egg last with the reserved chopped goose liver. Season to taste with salt and pepper and press the mixture gently, but firmly, into the dish. Dot the remaining butter over the top and leave to one side. This may be prepared up to 2 days in advance and stored in the fridge.
Place the stuffing in the oven (when the potatoes go back in) and bake for up to 20 minutes, until it is crisp on the outside and a little moist inside.
Serve the stuffing in the oven dish, to be scooped at the table. Alternatively, remove it from the dish using a palette knife and cut into 6–8 squares, to be served alongside the carved meat.
For the gravy
1tbsp plain flour
1tbsp crab apple or redcurrant jelly
Splash of port or orange juice (optional)
Method
Place the pan with the dark meat juices (reserved from the roasted goose) over a medium heat and sprinkle with the flour. Using a wire whisk, scrape the flour into the juices, then pour in 500ml of the stock (see Step 5 of the roasted goose recipe), whisking constantly as it comes to a simmer.
Add the jelly, season to taste and cook for 5-6 minutes, or until the gravy reaches your desired consistency. Taste for seasoning, adding a little port or orange juice if you wish. Strain into a clean pot, cover and set aside.
Just before serving, skim off any fat from the surface, then reheat the gravy to a rolling boil.
Ingredients
Serves 6
Ingredients
Method
Step 1
Trim the excess fat and the ‘flap’ from the bird, remove the giblets from the cavity and trim the wing tips away, reserving all these items.
Step 2
Rinse the neck, heart, gizzard and liver in cool water, then drain well. Remove the heart and liver, trim away any discoloured parts and chop them into small dice. Reserve in a bowl in the fridge for the stuffing later.
Step 3
Place the neck, wing tips and gizzard in a large, heavy saucepan with the butter and cook over a high heat until sealed on all sides and beginning to turn golden brown.
Step 4
Add the chopped vegetables, garlic, flour and herbs, and continue to cook until the vegetables start to colour.
Step 5
Add the stock, red wine and orange juice and zest, and bring to a boil, skimming away any impurities that rise to the surface. Simmer for 1 hour until flavourful. Strain (saving the stock for the gravy), discard the debris and allow to cool.
Step 6
In the meantime, place the excess goose fat and flap in a small pan with a splash of water and bring it to a simmer. Continue to cook as the fat renders down. This will result in the fat and some of the skin liquidizing, with a small amount of solid material left in the pan. Strain, discard the debris and allow the fat to cool. At this point, you can heat the oven to 220°C/fan oven 200°C/mark 7 and start with the roast potatoes.
Step 7
Season the goose inside and out with plenty of salt and pepper. Place the bird on a wire rack, then place over a roasting tin. Roast on the middle shelf for 20 minutes. Turn the heat down to 180°C/fan oven 160°C/mark 4 and then continue to roast for 2–21/2 hours. During this time, the fat from the skin will drip into the roasting pan, so make sure that the bird is positioned squarely over the tin to avoid spillage.
Step 8
About 10 minutes before the end of the cooking time, spread the crab apple jelly or redcurrant jelly over the skin of the goose.
Step 9
To test the bird, pierce the leg with a skewer – if the juices run clear, the bird is cooked. Remove carefully from the oven and place on the serving dish or board. Cover the goose with foil, then a tea towel, tucking in the corners like a blanket to keep it warm. Leave it to rest for up to an hour.
Step 10
Gently pour away all the fat from the pan – this can be kept for roasting the potatoes and root vegetables. Reserve the dark meat juices in the base of the pan for the gravy (see recipe below).
Step 11
To serve the goose, remove the legs with a medium-sized knife. Slice the breast meat from the leg end, moving towards the neck. Place the slices overlapping on a warm serving platter.
Step 12
Slice the meat off the legs or, if easier, simply cut in between the drumsticks and thighs at the ball-and-socket joints and serve them alongside the breast meat. Serve the goose with the stuffing, bread sauce and hot gravy.
