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Goose with  Apple  HT  MC  British  200mins plus marinating


Serves  6   Hot   Poultry Game  Dried Fruit  Alcohol  Nuts  Main Course  Dairy Free  Britain  Europe



1 x 4kg/10lb Goose, giblets removed and reserved

1 Large Onion, chopped

2 Garlic Cloves, crushed

1 Large Lemon, sliced

600ml/20 fl.oz. Cider

1 teasp Ground Cinnamon

A pinch of Ground Cloves

Freshly Grated Nutmeg

For the Apples

6 small Dessert Apples

75g/3oz Ground Almonds

1 teasp Sugar

2 teasp Sultanas




1. Place the chopped onion,  garlic and sliced lemon inside the cavity of the goose and place in a roasting tin.

2. In a saucepan, boil together the cider and spices, then pour over and inside the goose and marinate for 4-8 hours, basting the bird with the marinade every hour or so.

3. After the marination period, preheat the oven to 180C, 350F, Gas Mark 4.

4. Pour the marinade into a bowl and reserve but leave the vegetables inside the goose. Place the goose on a rack inside a roasting tin and roast in the oven for 3 hours, pouring off the excess fat every once in a while and reserving.

5. Meanwhile, place the giblets in a saucepan together with the reserved marinade, bring to the boil then simmer gently for 2 hours. 

6. Core the apples and score a line right round them through the skin, about one third from the top. In a bowl, mix together the almonds, saffron, sugar and sultanas adding a little hot goose fat. 

7. 45 minutes before the end of the cooking time of the goose, Stuff the apples with this mixture and place in a shallow baking tin. Drizzle a little more goose fat over the apples and bake for 30-40 minutes.

8. Remove the goose from the oven and transfer to a carving platter. Cover with foil and allow to rest for 15 minutes. Pour off the remaining fat from the pan and add any cooking juices to the giblet gravy. Raise the heat, bring to the boil and continue to boil rapidly to reduce a little. 

9. To serve - remove the top part of the cooked skin of the apples to reveal the white flesh and surround the goose with the apples. Transfer the gravy to a gravy boat. Serve hot.

A traditional British Christmas recipe


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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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