Bread Sauce with Goose?

[NotQuiteCockney]

I am having goose. I need to finish my Ocado order this evening (yes, I know there are problems, but mine is still definately editable). I am planning to do a plum sauce that Greeny recommended, but want another sauce, just for variety ...

How Chrales Dickens, I didn't think anyone had goose any more.

we only just had it for the first time last year, it was so nice. they don't feed a lot of people though so it depends how many you're having round.

Bit backed up here so will post the recipe tonight. Hope that's OK. Key annoying ingredient is crystallised stem ginger FWIW - rest of it is stuff people usually have kicking around in the bottom of the fridge/fruit bowl.
PP - goose has rocketed in popularity in recent years in the UK again - geese can't be intensively farmed, have to be free-range, so apart from their deliciousness, you can usually be pretty sure they have led a good life on open farmland.
It is much cheaper to buy one direct from a good butchers or farm/market - the supermarkets rack up the price something shocking.

i've got some hanging around here somewhere... would you mind posting the recipe, i'd be ever so grateful.

Herewith (after rather sweaty-palmed panicky rummage through cookery books downstairs)

Josceline Dimbleby's Apple, Chilli and Ginger sauce for goose

While the goose is cooking:

Put 125g of crystallised ginger to soak in a small bowl of hot water
Chop 4 cloves of garlic, 1-2 inch peeled piece of fresh root ginger, 2 green chillies (deseeded unless you are a maniac) all together, finely.
Peel, core and slice 750g eating apples. Take 4-5 spoonfuls of the goose fat from roasting tin, and put in a heavy-bottomed pan on a medium heat.
Add the chopped garlic/chillies/ginger and stir briefly (JD says 30 seconds to be precise).
Add the sliced apples, stir well, then cover the pan.
Strain the stem ginger, slice it finely, add it to the mixture together with the juice of one lemon. Add salt to taste at this point.
Cover the pan again and leave to cook on low heat for 25 mins - until the apples are fairly mushy.
Stir in 6 tablespoons of natural yogurt and remove from the heat.
To serve, reheat gently when needed and stir in your choice of a handful of chopped coriander, mint or parsley.

Dh is head chef on Christmas Day and he also suggests:

1. A soy sauce and caster sugar glaze added to the goose 45 mins before cooking time is up really complements this sauce

2. Using goose fat notwithstanding, it is quite easy to make this sauce the day before if you prefer

3. Creme fraiche is an OK if richer substitute for natural yogurt as we discovered one year when it was a stark choice of that or a Noddy organic fromage frais (banana).

Bon appetit! We have done this recipe four times now and it really is nice.

PS Fio - we have our packet bread sauce with chicken on a regular basis. Mmmm

I tried out making the plum sauce as per the previous recipe. It really is good - quite sharp but lovely and fruity. Will deffo have that, and also plain boring apple sauce just in case.

that sounds absolutely delicious... thanks.
now, without being too pushy, can you ask your DH how he makes sure the legs are cooked through properly? the more i read about cooking goose (we were at my mother's last year) the more scary it seems.

We follow the JD recommendation of only on 170 degrees in our fan oven, roasting the goose breast-side down and covered in lumps of pure fat from its inside, plus foil, until 45 mins from end of cooking time, Aitch. We ease the poor old bird's legs well out from the body at that point. You also turn it breast side up, glaze and uncover at that point.
It's a very personal taste thing but the safety rules about cooking chicken and turkey etc very thoroughly apparently do not apply to goose and duck. So a bit of pinkness is not the red alert it would be with other poultry.
The goose on that Great British Xmas Dinner programme seemed to be practically honking it was so rare. Bit much for me

Marina, you are a genius. my instinct is to do it upside down as that's how i cook all birds, but the recipes i'd seen mentioned doing it the right way... and excellent to know about the fan oven too as am rubbish at all that. thanks to you and your dh and Merry Christmas one and all!

Hmmm, interesting to know about the pinkness, but the ILs are mad twitchy about undercooked food. (Let's put it this way, the things they do to beef and lamb make me want to cry.) Nigel doesn't say to coat it with foil, but it sounds like a good idea to me ...

Ok, apple sauce and plum sauce are on hob.

I am slightly at the thought that fresh ginger, green chillis, and fresh coriander are normal store cupboard contents ... dibs I go eat at Marina's soon!

Turns out I'm doing bread sauce, too, as DH quite likes it. And particularly as I'm not doing parsnips, which he likes, he probably deserves his bread sauce.