Thu, 15 December 2016
1 oven ready goose (10lbs/4kg)
10oz/300g Breadcrumbs
½ medium Onion
4oz/110g Butter
2 tablespoons selection of mixed Herbs (parsley, thyme, rosemary, chives etc)
10 diced dried apricots-chopped roughly
1oz/25g hazelnuts-skins off
To make the stuffing melt the butter, add the onions and sweat the onions without colour for 5-6 minutes. At this stage add the freshly chopped mixed herbs.
Combine with nice fresh breadcrumbs.
Stir in the apricots and hazelnuts at this stage.
Season the mixture and allow to cool completely.
Preheat the oven to fan 200C/. Pull out the two big lumps of fat from inside the cavity of the goose. Use a skewer to prick the skin all over, especially on the legs – try not to pierce the flesh. Rub lots of salt over the skin and in the cavity. Pack the cavity with stuffing, then loosely tie the legs together with string.
Lift the goose onto a roasting rack in a large roasting tin. Roast for 30 minutes. Reduce the oven to fan 180C/gas 4 and roast for another 2⁄2½hours. Cover during the cooking time with some tin foil. At the end of the roasting time, check the bird is cooked by inserting a skewer into the thickest part of the thigh to see if the juices run clear; if not, give it another 15 minutes and check again. Remove from the oven when ready. Allow the goose to rest for 20 minutes before carving.
Roasted Potatoes:
8-12 potatoes
2 tablespoon goose/duck fat
2 tablespoons plain flour
Put the potatoes into a small saucepan, covered with water and bring to the boil.
Reduce the heat and simmer for 10 minutes
Place the fat on a roasting tray and place the tray in a hot oven (190C/375F/Gas Mark 5) for a few minutes to melt the fat.
Strain the potatoes and give them a little shake.
Add the flour to the potatoes at this stage and coat the potatoes in the flour.
Add the potatoes to the hot fat and cook for 35-40 minutes
