• Save to your scrapbook
  • Save to your scrapbook

    Roast Goose with Lemon and Apple Forcemeat Balls

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roast Goose with Lemon and Apple Forcemeat Balls

    The balls can be cooked in advance, then chilled or frozen until needed. Allow 15 minutes per 450g of goose, at 180°C/gas mark 4.

    • Preparation time: 40 minutes
    • Cooking time: 140 minutes
    • Total time: 3 hours 60 minutes 60 minutes 60 minutes

    Serves: 6


    • Forcemeat Balls
    • 55g butter
    • 1 large onion, finely diced
    • 1 clove garlic, crushed
    • 1 cooking apple, peeled, cored and roughly grated
    • 1 tbsp Calvados (optional)
    • 4 tbsp finely chopped parsley
    • 2 tbsp finely chopped chives
    • 450g good quality sausagemeat
    • 2 lemons, zest finely grated
    • 3 tbsp olive oil
    • Salt and freshly ground black pepper
    • Goose
    • 2 large cooking apples, roughly chopped
    • 4.6kg goose
    • Salt and freshly ground black pepper
    • Handful of lemon thyme sprigs


    1. To make the forcemeat balls, melt the butter in a frying pan and sauté the onion and garlic until soft. Pour the mixture into a bowl and mix in the remaining forcemeat ingredients, except the oil. Fry a small patty of the mixture and check the seasoning, then shape the mixture into walnut-sized balls.
    2. Heat the olive oil in a frying pan and briskly fry the balls in batches until lightly coloured. Remove and, once cold, chill. If cooking ahead transfer to an airtight container and freeze until needed. When ready to cook, arrange in a small roasting tray and place in the oven with the goose, 30 minutes before the bird is ready.
    3. Preheat the oven to 180°C/gas mark 4. Remove the giblets from the goose and wash the bird thoroughly under the cold tap before patting dry. Pull out any fat from its cavity and cut off the parson's nose. Prick all over with a fork and rub with salt. Mix the chopped apple with the thyme, season, and stuff into the goose's cavity. Place it breast side up on a rack in a large roasting tray.
    4. Roast in the centre of the oven for 20 minutes then remove from the oven and carefully pour off the fat. Loosely cover the bird with foil and return to the oven.
    5. Roast the bird for 2 hours more, then pour off excess fat again (don't forget to put the forcemeat balls in the oven 30 minutes before the end of cooking). Remove the foil from the goose and return to the oven for the remaining 15 minutes, by which point it should be cooked. Check by piercing its thigh with a skewer. If the juices run clear your goose is cooked.
    6. Remove from the oven and allow to rest in a warm place while you make the gravy. Serve with the forcemeat balls, gravy and your chosen accompaniments.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars