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Roast Goose with Apples

Rich dark and juicy and a perfect, traditional alternative to turkey at Christmas time. Choose a young bird for maximum flavour.


Approx. 5 kg Goose

salt and pepper

Stuffing Ingredients:

1 onion, choppe
3 sticks celery, diced
225 g prunes
750 g cooking apples, peeled and diced
1 tablespoon mixed dried herbs
grated orange rind
150 ml port
450 g sausagemeat
goose lives, chopped
2 eggs
120 g chopped mixed nuts of your choice

Cooked Apples:

10 small apples, peeled and cored
60 g butter
4 tablespoons cranberry or redcurrant jelly
2 tablespoons red wine vinegar


2 tablespoons plain flour
600 ml Giblet stock
juice of 1 orange

The day before:

Soak the prunes overnight in the port. Next day stone and quarter the prunes and set the port aside till later.

Mix the prunes with the remaining stuffing ingredients, season and moisten with half of the port. Set aside somewhere cool until needed.

Pre-heat the oven to 200°C – 400°F – Gas 6.

Prepare the goose by first filling the neck cavity and securing the skin with a skewer. Next stuff the body cavity after removing any excess fat. Tie the legs together. Weigh the goose and calculate the cooking time. Allow 15 minutes per 450 g -1 lb. Place on a rack set inside a roasting tin and rub the skin with salt and prick all over. Roast for 30 minutes before reducing the heat to 180°C – 350°F – Gas 4 and cook for the remaining calculated time. At the end of the cooking time pour off the excess fat. The juices should run clear when the bird is fully cooked. Cover and set aside to rest.

While the goose is cooking, prepare the apples. Melt the butter in a small roasting tin and add the jelly and vinegar. Place the apples in this mixture and baste with the juices. Bake in the oven for 15 – 20 minutes, uncovered. Baste half-way through the cooking time.

Place the goose on a warmed serving dish and surround with the apples.

To make the gravy: After pouring off the excess fat from the roasting tray stir in the flour and cook until brown whisk in the giblet stock. Bring to the boil and add the remaining port and orange juice. Season. Simmer for 2 – 3 minutes and strain into a gravy boat.

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