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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 large mixing bowl.

  

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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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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