Frank's Recipes! Roast Goose with Prune, Apple and Apricot Stuffing

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Roast Goose with Prune, Apple and Apricot Stuffing

A 9 lb goose will serve 4-6 people,
a 11 lb bird will serve 6-8,
and a 13 lb bird 8-9 people.

Before roasting, remove any surplus fat from inside the body cavity, then prick the skin, rub in salt and pepper and brush the goose lightly with cooking oil. Put it, breast side up, on a rack in a roasting tin, to allow the fat to drain off and cover with foil. Alternatively, roast the bird on a bed of root vegetables, such as parsnips, celery, carrots or onions - the fat will fry and caramelise the vegetables, which can be served with the meat or pureed for use in a gravy or sauce. Roast the goose in an oven preheated to 180C/350F/Gas 4, allowing around 20 minutes per half-kilo/ 1 lb 2oz, removing the foil for the last 30-40 minutes of cooking.

As with turkeys, the neck end of the goose can be stuffed. - A fruit-based mixture is best to complement the rich meat. If you wish to stuff the body cavity, ensure that it is well washed out beforehand and that the stuffing is properly cooked through before serving. And don't pack the stuffing in too tightly, or it will be difficult for the heat to penetrate. Red cabbage is a traditional partner to goose, as are roasted winter root vegetables.

Serves 6-8

1 oven-ready goose, around 11 lb

Fruit stuffing:
4 oz stoned prunes, roughly chopped
4 oz dried apricots, roughly chopped
3 fl oz port
2 eating apples, peeled, cored and diced
1 small red onion, chopped
Half-teaspoon ground cinnamon
Quarter-teaspoon ground nutmeg
Salt and pepper

Forcemeat stuffing:
1 small onion, chopped
1 celery stick, chopped
The goose liver, finely chopped
Finely grated zest and juice 1 orange
8 oz good quality pork sausage meat
1 teaspoon fresh thyme leaves, or
1 level teaspoon dried thyme
3 tablespoons chopped parsley
2 oz soft breadcrumbs
1 egg, lightly beaten
Freshly grated nutmeg
Salt and pepper

Apple sauce:
2 quinces, peeled, cored and diced
1 1/2 lb cooking apples, peeled, cored and cut into chunks
Juice 1 orange
Generous glass of port
1 cinnamon stick
Sugar to taste

Prepare the fruit stuffing. Soak the prunes and apricots in the port overnight, or for up to two days. Mix with the remaining stuffing ingredients. To make the forcemeat stuffing, mix together all the ingredients, adding just enough egg to bind. Remove the excess fat from inside the goose. Put the forcemeat stuffing into the neck end, pressing it in firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with a skewer. Put the fruit stuffing into the body cavity. Season the goose and put on a trivet in a roasting tray. Cover and roast in an oven preheated to 350:F until tender, allowing 20-25 minutes per pound, removing the foil for the last 30-40 minutes of cooking. While the goose is cooking, make the apple sauce. Put the quinces into a pan with just enough water to cover, then simmer gently for 30-40 minutes until tender. If necessary, boil hard to reduce the water to just a few tablespoons. Add all the remaining sauce ingredients, except the sugar, cover and cook until the apples have collapsed, then add sugar to taste. Serve hot or cold with the goose.

NOTE:
If you don't have access to quinces, make the sauce without them, adding a few spoonfuls of water to the apples.