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Roast Goose with Cranberry and Orange HT MC British 190mins
Serves 8 Hot Poultry Game Fruit Alcohol Main Course Britain Europe
Ingredients:
225g/8oz Pork Sausage Meat
225g/8oz Sage
and Onion Stuffing
100g/4oz Butter
5 sticks Celery, coarsely chopped
2 teasp Dried Thyme
390ml/13fl.oz. Dry White Wine
350g/12oz Fresh Cranberries
250g/9oz Tinned Mandarin Segments
50g/2oz Pecan Nuts, chopped
4 tbsps Cointreau
1 x 4.4kg/10lb Goose
Instructions
1.
Preheat the oven to 200C, 400F, Gas Mark 6.
2.
Heat a large frying pan until hot, add the sausagemeat and sauté for about 5
3.
Add the stuffing to the sausage and
mix well.
4.
Melt the butter in the same frying pan add the onion and celery and sauté
gently until soft.
5.
Stir in the wine and thyme and simmer for a minute or so then pour over the
stuffing mixture.
6.
Add the cranberries, mandarins,
pecan nuts, salt and pepper and blend
thoroughly.
7.
Fill the goose loosely with some of the stuffing and truss with trussing needles or sew
up with
a needle and thread. Place the goose breast up on a rack in a large roasting tin.
8.
Rub skin with salt then pierce the skin with a fork. Try not to pierce through to the
flesh.
9. Place any remaining stuffing mixture in a greased ovenproof dish and cover with foil. Set aside.
10.
Roast the goose for about 30 minutes, until skin begins to brown, then
remove from
the oven and discard the excess fat from the tin. Add about 2 pints of hot water
to the tin and return the goose to the oven for a further 1 hour. Pour off water
and fat from pan. Add another quart of hot water to pan. Turn goose breast side
down and continue roasting 1 hour.
11.
After this time, remove the goose from the oven and discard water and fat.
Return to the oven together with the separate stuffing and continue roasting for a further 45 minutes, covering breast with foil if it browns too quickly. Serve
hot.
A delicious alternative at Christmas time.
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