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Marcus Wareing’s roast goose with stuffing and gravy
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Goose makes a deliciously rich and gamey alternative to traditional turkey. An added bonus is that while it’s roasting, it renders a lot of fat, which is perfect for roasting your spuds in.
Marcus Wareing is chef-patron of Marcus at The Berkeley in London and his restaurant group includes The Gilbert Scott and Tredwell’s, also in London
Serves: 6, with leftovers
3 tbsp olive oil
500g carrots, cut into large chunks
2 leeks, cut into large chunks
1 garlic bulb, halved widthways
500g onions, cut into thick wedges
2 tbsp sherry vinegar
120g unsalted butter, softened
20g pack thyme
20g pack rosemary
PINE NUT & RAISIN STUFFING
100g unsalted butter
2 small onions, finely chopped
2 garlic cloves, finely chopped
300g fresh white breadcrumbs
1 large egg
handful sage leaves, finely chopped
½ tsp dried marjoram
½ tsp ground black pepper
100g pine nuts, toasted
90g raisins, chopped
1 shallot, finely sliced
1 garlic clove, sliced
2 tbsp plain flour
500ml red wine or port
500ml fresh chicken stock
1 Preheat the oven to 190˚C, gas mark 5. Take the goose out of the fridge 1 hour before cooking to come to room temperature; remove the neck and giblets. Put the oil in a very large roasting tin; heat in the oven until piping hot. Carefully remove the tin and add the goose neck and vegetables; season. Drizzle over the vinegar, then put the goose in the centre, breast-side up.
2 Rub the goose skin generously with the butter and season. Squeeze over the juice from the lemon, then put the lemon in the cavity, along with the thyme and ½ of the rosemary. Chop the remaining rosemary leaves and scatter over.
3 Cover the tin tightly with foil and roast for 3 hours, removing the foil after 2 hours 30 minutes. Every 45 minutes, baste the bird, toss the vegetables and spoon off the excess fat (reserve, if liked).
4 Meanwhile, prepare the stuffing. Heat the butter in a large frying pan until foaming, add the onions and garlic, season and cook over a gentle heat for 15-20 minutes, until soft but not brown. Cool completely, then mix with the remaining ingredients in a bowl until combined. Roll into tight balls, about 2-3cm in diameter.
5 Put the stuffing balls around the uncovered bird and roast for a final 30 minutes, until the thickest part of the goose is piping hot and the juices run clear. Use a meat thermometer to check the goose is cooked. If the thickest part of the bird reaches 75˚C, you’re good to go. Transfer the bird and cooked stuffing to a warm plate or dish, cover loosely with foil and allow to rest for at least 30 minutes before carving.
6 For the gravy, pour off (and reserve) the excess fat from the tin. Put the tin on the hob over a high heat, add the shallot, garlic and giblets, if liked. Sprinkle the flour over the tin and stir for 1-2 minutes. Add the wine or port and simmer vigorously to reduce by half, then pour in the chicken stock. Strain everything through a sieve into a clean saucepan (discard the solids) and simmer vigorously until syrupy. Season and serve with the carved goose and stuffing.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.