Stuffed Roast Goose

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10 Ingredients

Number of servings

4.50kilograms goose with giblets
4 onions, finely chopped
10 sage leaves, chopped
50grams butter, melted and cooled
115grams fresh breadcrumbs
1 egg yolk
1 pinch salt
1 pinch freshly ground black pepper
2tablespoons plain flour
1/4 cup tart apple sauce (to serve)

Description

A rich goose is a traditional British treat twice a year: at Michaelmas, in September, or for Christmas lunch.

Method

Step 1 of 5

Preheat the oven to 230°C. Remove excess fat from inside the goose. Prick the skin all over with a fork. Make a stock with the giblets, reserving the liver.

Step 2 of 5

Boil the onions and chopped goose liver in a little water for 5 minutes, then drain. Mix with the sage, butter, breadcrumbs, egg, and seasoning. Stuff loosely into the cavity and sew up with a trussing needle and kitchen string, or secure with a skewer. Cover the wings and drumsticks with foil.

Step 3 of 5

Place the goose upside down on a rack in a deep roasting tin. Roast for 30 minutes, then turn the goose over and roast for another 30 minutes. Drain off the fat in the roasting tin (reserve it). Cover with foil, reduce the oven temperature to 190°C , and roast for 1 1 / 2 hours. Drain off the fat again. Remove the foil and roast for a final 30 minutes. Put on a warm serving dish and rest for 30 minutes.

Step 4 of 5

To make the gravy, heat 3 tbsp of goose fat in a pan, stir in the flour, and cook for 5 minutes over a low heat. Gradually whisk in enough hot giblet stock to make a gravy. Pour off all the fat from the roasting tin and pour in the gravy, stirring up the brown juices. Strain.

Step 5 of 5

Carve the goose and serve with the gravy, stuffing, and a tart apple sauce.