ROAST GOOSE CARAMELIZED APPLES AND PORT AND ORANGE GRAVY
Serve 8
(Choose a young goose with a pliable breast bone)
INGREDIENTS -
4.5 - 5.5kg/10 - 12lb goose, with giblets
salt and freshly ground black pepper
FOR THE APPLE AND NUT STUFFING -
225g/8oz/2 cups prunes
150ml/1/4 pint/2/3 cup port or red wine
675g/1 1/2lb cooking apples, peeled, cored and cubed
1 large onion, chopped
4 celery sticks, sliced
15ml/ 1 tbsp mixed dried herbs
finely grated rind of 1 orange
goose liver, chopped
450g/1lb pork sausagemeat
115g/ 4oz/1 cup chopped pecans or walnuts
2 eggs
FOR THE CARALMIZED APPLES
50g/2oz/4 tbsp butter
60ml/4tbsp redcurrant jelly
30ml/2 tbsp red wine vinegar
8 small dessert apples, peeled and cored
FOR THE GRAVY
30ml/ 2 tbsp plain flour
600ml/1 pint/ 2 1/2 cups giblets, stock juice of 1 orange
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The day before you want to cook the goose, soak the prunes in the port or red wine. Then stone each one and cut it into 4 pieces, reserving the port.
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Mix with all the remaining stuffing ingredients and season well. Moisten with half the reserved port.
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Preheat the oven to 200oC/400oF/gas6. Stuff the neck-end of the goose, tucking the flap of skin under and securing it with a small skewer. Remove the excess fat from the cavity and pack it with the stuffing. Tie the legs together to hold them in place.
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Weigh the stuffed goose and calculate the cooking time: allow 15 mins per 450g/1lb. Put the bird on a rack in a roasting tin and rub the skin with salt. You may prick the skin all over to help the fat run out. Roast it for 30 mins, then reduce the heat to 180oC/350oF/gas4, and roast for the remaining cooking time. Pour off any fat produced during cooking time into a bowl. The goose is cooked if the juices run clear when the thickest part of the thigh has been pierced with a skewer. Pour a little cold water over the breast to crisp the skin.
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Meanwhile, prepare the apples. Melt the butter, redcurrant jelly and vinegar in a small roasting tin or a shallow ovenproof dish. Put in the apples, baste them well and cook in the oven for 15-20 mins. Baste the apples half-way through the cooking time. Do not overcook them or they will collaspe.
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Lift the goose on to a serving dish and let it stand for 15 mins before carving. Pour off the excess fat from the roasting tin, leaving any sediment in the bottom. Stir in the flour, cook gently until golden brown, and then blend in the stock. Bring to the boil, add the remaining reserved port, orange juice and seasoning. Simmer for 2- 3 min. Strain into a gravy boat. Surround the goose with a caramilized apples and spoon over the redcurrant glazed.
CCCOOOORRRRRRR !!!
AS THIS IS FABULOUS!