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Rick Stein's roast goose with stuffing and apple sauce
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1 x 4.5-5kg (10-11lb) oven-ready goose, wings removed and reserved
For the crispy stuffing:
1 tbsp oil
3 large onions, finely chopped
500g (1lb 2oz) fresh white breadcrumbs
Finely grated zest 1 lemon
4 tablespoons chopped fresh sage
3 tablespoons chopped curly leaf parsley
1 large beaten egg
For the gravy:
4 rashers streaky bacon, chopped
The goose giblets
1 small onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 tsp oil
1.2 litres (2 pints) water
2 fresh bay leaves
1 tbsp flour
For the apple sauce:
4 Cox’s apples, peeled, cored and sliced
100ml (4fl oz) water
1. Preheat the oven to 220˚C/425˚F/Gas Mark 7. Remove all the clumps of excess fat from the inside of the goose cavity and save for another time.
2. Meanwhile, for the stuffing, fry the onions in 1 tablespoon of olive oil until soft and very lightly browned. Stir into the breadcrumbs with the lemon zest, sage, parsley and plenty of salt and pepper to taste. Stir in the beaten egg to bind the mixture together.
3. Put the stuffing in an ovenproof dish, drizzle with oil and place in the oven for about 30 minutes until golden and crunchy.
4. Place the goose on a rack set over a large roasting tin. Roast the goose according to the instructions on the pack. You may need to pour off the excess fat from the roasting tin throughout roasting. The easiest way to do this is to lift the goose onto a board with 2 clean tea towels (you don’t want to pierce the skin by using forks), pour off the fat and then replace the goose on the rack. Return it to the oven and roast it for the remaining cooking time, pouring off more fat as needed.
5. In the meantime, for the gravy, fry the goose wings, bacon, giblets and vegetables in a little oil until golden brown. Pour off the excess fat, add the water and bay leaves and simmer for 1 hour. Strain through a sieve and set aside.
6. After the goose has been cooking at the lower temperature for 1 hour, remove from the oven and lift it and the rack off the roasting tin. Pour off any excess fat, replace the goose and continue to roast until the juices run clear when the thigh is pierced with a skewer.
7. When the goose is cooked, lift it onto a board, cover it with foil and leave it to rest for at least 20 minutes. Set the roasting tin over a source of heat, add the flour and stir, then add the giblet stock and deglaze the tin by rubbing the base with a wooden spoon. Season to taste and pass through a sieve into a gravy boat.
8. For the apple sauce, put the prepared apples and water into the pan and simmer for 12-15 minutes, stirring now and then, until soft and smooth. I like to serve it unseasoned. Keep warm.
Not being a very neat carver, I like to carve in the kitchen and take the slices of goose to the table on a large, warm plate. (Cut off the legs and cut each one in half, then carve the breast meat away from each side into long, thin slices). I serve the stuffing, apple sauce and gravy separately.
Recipe taken from Rick Stein's Food Heroes, BBC Books (2002)
This recipe was first published in November 2013.