Roast Stuffed Goose with Prune and Apple Sauce
|Young goose||12 Pound, pounded (1 Goose, 4 1/2 - 5.4 Kilogram)|
|Flour||2 Cup (32 tbs) (As Needed)|
|For the stuffing|
|White breadcrumbs||1⁄2 Pound (225 Gram)|
|Onion||1⁄2 Pound, finely chopped (225 Gram)|
|Sage||12 Milliliter (1 Dessertspoon)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Eggs||2 , slightly beaten|
|Goose liver||1 Cup (16 tbs), finely chopped|
|Freshly ground pepper||To Taste|
|For the sauce|
|Prunes||1⁄2 Pound, soaked in 1/2 pint dry cider for 6 hours (225 Gram)|
|Cooking apples||1⁄2 Pound, peeled,, cored and chopped (225 Gram)|
|Onion||1⁄2 , finely chopped|
|Powdered cloves||1⁄4 Teaspoon|
|Powdered mace||2 Pinch|
|Caster sugar||2 Tablespoon|
|Water||1 Pint (570 Milliliter)|
First make the stuffing by melting the butter in a saucepan and softening the onion in it for 5 minutes, then add the chopped goose liver, stir and cook for a further 5 minutes.
Now empty the contents of the saucepan into a bowl, add the breadcrumbs and sage, and mix thoroughly.
Season very well with salt and freshly-milled black pepper, then bind the mixture together with two well-beaten eggs.
Stuff the tail-end of the bird with this mixture, and secure the gap with a small skewer.
Place the goose in a roasting tin-€”on a rack if you have one-€”then prick all the fleshy parts with a skewer.
Season well and dust it all over with flour.
Put it into the pre-heated oven, cook for 30 minutes then lower the temperature to gas mark 4, 350°F (180°C) and cook for a further 3 1/2 hours, pouring the excess fat out of the roasting tin several times during that time.
While the goose is cooking, make some stock by simmering the giblets with an onion, a bay leaf, seasoning and 1 pint (570 ml) of water for about 1 hour.
Next prepare the sauce: put the prunes and a 1/4 pint (150 ml) of the cider in which they were soaked into a pan.
Simmer them till they're soft, then chop them up into small pieces, throwing away the stones.
Now soften the onion in a saucepan with 1 tablespoon of goose fat (taken from the roasting tin), then add the chopped apples and simmer until they're soft and fluffy.
Now stir in the chopped prunes, caster sugar and spices.
Taste to see if you need a little more sugar or spice, and that's it: re-heat gently just before serving the goose.
To serve the goose, lift it out of the roasting tin, drain it well and place it onto a hot serving dish.
Drain off the fat from the tin and make some gravy from the remaining juices and giblet stock.
Give each person a little of the stuffing, and serve the gravy and the prune and apple sauce separately.
The nicest vegetable accompaniments would be some crisp roast potatoes and spicy baked red cabbage.
1) Preheat the oven to 350°F
2) Into a saucepan, melt the butter and sautÃ© till the onions till soft
3) Add the good liver and sautÃ© for 5 minutes
4) Into a bowl, put the liver and onion and keep aside
5) Into the same saucepan, add the breadcrumbs and sage and give a good mix
6) Add salt and pepper to taste and bind the mixture well, by adding the 2 eggs
7) Using this mixture, stuff the tail end and fasten the opening with a toothpick or skewer
8) Onto a roasting tin, place the goose, pricked at all fleshy parts with a skewer
9) Season the goose with salt and pepper and dust with flour all over
10) Roast the goose for 30 minutes at 350°F and for an additional 3 1/2 hours
11) Press out all the excess fat at regular intervals during the roasting process
12) Into another saucepan, make the stock with the giblets, bay leaf, onion, salt, pepper and 1 pint of water for about an hour
13) Into a pan, empty the 1/4 pint of the cider in which the prunes were soaking along with the prunes
14) Simmer till the prunes become soft and mash able
15) Chop the prunes into small pieces, discarding the stones
16) Into the saucepan, sautÃ© the onion with a tablespoon of goose fat from the roasting tin and sautÃ©
17) Add the chopped apples and cook till the apples are soft
18) Add n the chopped prunes, caster sugar and the powdered cloves and mace
19) Taste the sauce and check if more spice or sugar required and adjust accordingly
20) Keep the sauce aside, ready to use, reheat before serving
21) Serve the goose onto a serving dish, with all the fat drained
22) Serve each person portions of the goose with the stuffing, the gravy and apple and prune sauce separately
23) Crispy roasted potatoes and some baked red cabbage can be accompanied with the goose