Goose with Apricot and Veal Stuffing

This splendid roast goose with a delicious apricot-flavoured stuffing makes an unusual meal for a dinner party, or a family Sunday lunch. Serve the goose with boiled new potatoes and parsley, red cabbage, peas or cauliflozuer. If you have difficulty in obtaining veal sausage meat, pork will be just as good.

6 SERVINGS

1 x

8 to

9 lb. goose, oven ready

1 lemon, quartered

1 teaspoon salt

½ teaspoon black pepper

1 oz. butter medium-sized onion, very finely chopped

1 lb. veal sausage meat

2 lb. canned apricot halves, drained and chopped

2 oz. fresh white breadcrumbs

1 teaspoon salt

½ teaspoon black pepper

2 teaspoon dried thyme

½ teaspoon grated nutmeg

1 tablespoon very finely chopped fresh chives 6 tablespoons double cream

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).

Prick the goose all over with a fork. Rub the skin of the goose with three of the lemon quarters and discard them. Squeeze the juice of the remaining lemon quarter into the cavity of the goose and discard it. Rub the salt and pepper all over the skin and set the goose aside.

To make the stuffing, in a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the sausage meat to the pan and stir to break it up. Cook the meat, stirring frequently, for 5 to 8 minutes, or until the meat is no longer lumpy.

Stir in the apricots, breadcrumbs, salt, pepper, thyme, nutmeg and chives. Cook for a further 5 minutes. Remove the pan from the heat and stir in the cream.

With a metal spoon, spoon the stuffing into the goose. Close the opening and fasten it with a trussing needle and string, or a skewer.

Place the goose, on its breast, on a rack in a roasting tin. Place the tin in the oven and roast the goose for 15 minutes.

Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and continue roasting for 2½ to 3 hours, removing the fat frequently from the roasting tin. Turn the goose on to its back halfway through the cooking period. To test if the goose is cooked, pierce the thigh with the point of a sharp knife. If the juices that run out are clear, the goose is cooked.

Remove the goose from the oven. Remove and discard the trussing string or skewer. Carve the goose and arrange the meat in a heated serving dish. With a metal spoon, remove the stuffing from the cavity and arrange it around the meat, or place it in a separate, heated serving dish. Serve immediately.

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