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Nutrition Facts (per serving) | |
---|---|
1492 | Calories |
98g | Fat |
38g | Carbs |
110g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
Amount per serving | |
Calories | 1492 |
% Daily Value* | |
Total Fat 98g | 125% |
Saturated Fat 31g | 153% |
Cholesterol 390mg | 130% |
Sodium 771mg | 34% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 4g | 14% |
Total Sugars 14g | |
Protein 110g | |
Vitamin C 10mg | 48% |
Calcium 106mg | 8% |
Iron 13mg | 72% |
Potassium 1893mg | 40% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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
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12 ounces (350 grams) pork sausage
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10 1/2 ounces chestnuts, canned, roughly chopped
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4 ounces (100 grams) fresh breadcrumbs
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6 ounces (175 grams) dried apricots, soaked, then diced
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Truffle shavings, optional
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7 ounces (200 grams) foie gras, canned, diced, optional
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Salt, to taste
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Freshly ground black pepper, to taste
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1 (8.8 pound/ 4-kilogram) goose, boned, with giblets reserved
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2 stalks celery, finely chopped
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1 onion, finely chopped
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2 carrots, finely chopped
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4 cloves garlic
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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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