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Goose was the traditional Christmas roast long before turkey. It is a lovely bird to eat, but has less meat than a turkey and can sometimes be a little dry. This roast goose and chestnut stuffing recipe makes the most of the flavor and texture of the bird by using a boned goose and cooking in a water bath before roasting the meat so that it remains juicy and moist. Boning a goose is easy when you know how but is time-consuming. Ask your butcher to bone it or follow these instructions. The recipe can be made even more festive by adding black truffle, foie gras, or both.
Ingredients
- 12 ounces/350 g pork sausage
- 10 1/2 ounces/ 300 g chestnuts (canned, roughly chopped)
- 4 ounces/100 g breadcrumbs (fresh)
- 6 ounces/175 g dried apricots (soaked then diced)
- Optional: truffle shavings
- Optional: 200 g foie gras (canned, diced)
- Salt and black pepper to taste
- 1 (8.8 pound/4 kg) goose (boned, with giblets reserved)
- 2 stalks celery (finely chopped)
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 4 cloves garlic
- 2 bay leaves
Steps to Make It
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Gather the ingredients.
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When the sausage meat is at room temperature, place it in a large mixing bowl with the chestnuts and mix gently.
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Add the breadcrumbs, apricots, truffles, and foie gras (if using). Season with a large pinch of salt and pepper.
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Place the goose breast-side down and remove any excess fat and sinews. Place a roll of the stuffing down the center of the goose between the breast fillets.
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Tuck in the legs and wings, then fold in the skin at the sides and edges over the stuffing. Roll tightly and tie with string.
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Lay the goose on a sheet of foil and pull the edges together and twist at the ends to form a large sausage.
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Place the goose into a large pan. Cover with water, then add the onion, carrots, and celery. Bring to the boil, simmer gently for 1 hour, turning occasionally.
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Remove the packet from the stock, strain the vegetables. Reserve the vegetables and the stock on one side.
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Preheat the oven to 375 F/190 C/Gas 5. Place the packet in a roasting tin and roast in a moderate oven for 1 hour 30 mins.
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Remove the foil from the goose, return it to the roasting tin, place the giblets, vegetable mixture, garlic, and herbs around the goose and cook for a further 30 minutes. Remove from the oven.
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Wrap the cooked goose tightly in a fresh piece of foil and leave on one side to rest.
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Pour away any fat in the roasting tin. Place the tin on a high heat on the stove, add the stock from the vegetables, and stir thoroughly, scraping up all the bits on the bottom of the dish.
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Simmer on a low heat for 20 mins then strain through a fine sieve. Adjust the seasoning and reduce further to create a slightly thick stock. Just before serving, whisk in a few small pieces of very cold butter.
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Before serving, unwrap the goose, slice into thick slices, being careful not to break the stuffing in the center.
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Serve and enjoy with the gravy.
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