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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
Ingredients:
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
Instructions
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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