Roast Goose With Caramelized Apples Recipes

Ingredients :

4.5-5.5 kg goose, with giblets

30ml plain flour

600ml giblet stock

juice of 1 orange

salt and freshly ground black pepper

Stuffing

225g prunes, soaked overnight in 150ml port

675g cooking apples, peeled, cored and cubed

1 large onion, chopped

4 celery sticks, sliced

15ml dried mixed herbs

finely grated rind of 1 orange

1 goose liver, chopped

450g pork sausage meat

115g chopped pecans or walnuts

2 eggs

Caramelized Apples

50g butter

60ml redcurrant jelly

30ml red wine vinegar

8 small dessert apples, peeled and cored

1. Stone and chop the prunes, reserving the port.
2. Mix with the remaining stuffing ingredients and season.
3. Add half the reserved port.
4. Preheat the oven to 200C, Gas 6.
5. Fill the neck end and cavity of the goose with the prepared stuffing.
6. Weigh the bird and calculate the cooking time required: allow 15 minutes per 450g.
7. Put the bird on a rack in a roasting tin and rub the skin with salt.
8. Prick the skin all over to help the fat run out.
9. Roast the goose for 30 minutes, then reduce the heat to 180C, Gas 4 and continue to roast for the remaining cooking time.
10. Baste with a little cold water over the breast during cooking to crisp the skin.
11. To make the caramelized apples, melt the butter, redcurrant jelly and red wine vinegar in an ovenproof dish in the oven.
12. Put in the prepared apples in a single layer and cook for 15-20 minutes, basting occasionally.
13. Lift the goose on to a serving dish and let stand for 15 minutes before carving.
14. Pour off the excess fat from the tin, leaving any sediment.
15. Add the flour, cook until golden brown and add the stock.
16. Bring to the boil.
17. Add the remaining reserved port, orange juice and seasoning.
18. Simmer the gravy for 2-3 minutes.
19. Strain into a gravy boat.
20. Surround the goose with the caramelized apples and spoon over the redcurrant glaze.

Choose a young goose with a pliable breast bone.

Serves 8

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