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Roast Goose with Hazelnut Stuffing  HT  MC  195mins

 

 

Serves  6-8       Hot   Poultry  Fruit  Grains  Nuts Herbs   Main Course  Gluten Wheat   Dairy Free  Eggless

 

Ingredients:

   1 x  5.5kg/12lb Goose

   Salt and Black Pepper

   675g/1lb Wild Rice, cooked

   75g/3oz Toasted Hazelnuts, chopped

   275g/10oz Cooking Apples, peeled, cored and chopped

   75g/3oz Onion, chopped

   2 teasp Ground Savory

   3 tbsp Freshly Copped Parsley

   Black Pepper

   1L/1-3/4 pts Water

   2 teasp Cornflour

 

Instructions

 

1. Preheat the oven to 170C, 325F, Gas mark 3.


2. In a large bowl, mix together the cooked rice, nuts, apples, onion, and herbs. Season with salt and pepper. 


3. Wash the goose inside and out (reserving the giblets and neck if present) and pat dry with kitchen paper. Fill the cavity of the goose with the stuffing, then close the opening with trussing skewers or sew up with a needle and thread.


4. Place the goose in a roasting tin, breast side down and bake in the over for 1-1/2 hours, drawing off the fat as it accumulates. 


5. Turn, and roast for a further 1-1/2 hours or until the juices run clear when the bird is pierced at the thigh.


6. Meanwhile, place the neck and giblets in a saucepan with 1L/ 1-3/4 pints of water. Bring to the boil then reduce the heat and simmer, partially covered, for 3 hours until reduced by half. Season with salt and black pepper. 


7. Once the goose is cooked, remove from the roasting tin and keep warm. Pour off all but 1 tablespoon of the fat from the roasting tin and scrape up all the brown bits. 

 

8. Mix the cornflour with a little water to form a running paste.


9. Gradually add the reduced giblet stock to the pan, then add the cornflour mixture and whisk until smooth. Taste and season with salt and pepper. Serve the gravy in a gravy boat along with the goose.

Great at Christmas or Easter as an alternative to Turkey.

 

 

 

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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

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

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Game Seasons UK

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