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    Hugh's Roast Goose with Spiced Pork Stuffing

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    Hugh's Roast Goose with Spiced Pork Stuffing

    Turkey is a yuletide interloper, only making its way on to the festive table in the last 100 years or so. Before that, goose was synonymous with the Christmas feast and, for me, it still is. This is a traditional, tender, slow-cooked roast.

    • Preparation time: 30 minutes, plus soaking
    • Cooking time: 215 minutes
    • Total time: 4 hours 5 minutes 60 minutes 60 minutes 60 minutes 60 minutes 5 minutes

    Serves: 6 - 8

    Ingredients

    • 100g prunes, chopped
    • 4 tbsp brandy
    • 1kg organic pork shoulder, coarsely minced
    • 1 goose liver, trimmed and finely chopped
    • 1 large onion, finely chopped
    • 100g fresh white breadcrumbs
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • ½ tsp ground mace or nutmeg
    • 1 tbsp thyme, finely chopped
    • ½ lemon, grated zest
    • 2 eating apples, peeled, cored and diced finely
    • 4–5 kg free range goose, oven-ready
    • 500ml stock,

    Method

    1. Begin by making the stuffing. Mix the prunes and brandy and leave to soak for at least 1 hour, then mix in all the other ingredients. Season it well.
    2. Preheat oven to 220°C, gas mark 7. Pull any excess fat from the cavity of the goose. Pack some of the stuffing into the neck, and half-fill the body cavity with stuffing. Any that's leftover can be rolled into balls and roasted for 30 minutes.
    3. For cooking, give the bird roughly 35 minutes per kg of the stuffed weight, plus another 40 minutes. Prick the breast of the goose all over with a fork and rub with coarse salt and freshly ground pepper. Place the bird in a tray and roast for 30 minutes, then pour off the fat and use to roast your potatoes and any other root veg. Reduce the oven to 170°C, gas mark 3 and cook for the remaining time, pouring off excess fat once or twice.
    4. To make your gravy, mix and boil the stock and red wine until reduced to about 200ml. Season to taste. You can add the juices strained from the roasting tin, deglazed with more red wine.

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    Drinks recommendation

    Goose goes well with a delicate Bordeaux.

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