- 1 Goose, prepared for roasting
- Salt and freshly ground black pepper
- 4 cloves of garlic, peeled and crushed
- 4 cloves
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
- Grated orange zest
- For the stuffing
- 2 onions, peeled and very finely chopped
- 1tbsp chopped sage
- 60g unsalted butter
- 100g white breadcrumbs
- 1tbsp chopped parsley
- Chopped livers from the goose
my perfect roast goose with stuffing
John Barton
20th January 2012
my perfect roast goose with stuffing
this is my roast goose recipe that i did for a magazine over the festive period
Ingredients
Method
Calculate the cooking time of the goose, Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.
Heat the oven to 240C/fan 220C/gas 9. If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp of oil.
Place the goose in the roasting tray and season well with the cloves, garlic, star anise, bay leaf, salt and pepper and orange zest.
Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. (Cover the goose with foil if it is starting to brown too much.)
Every 30 mins or so, baste the bird with the roasting juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with lots of goose fat - save this for the potatoes and other veg, or for confit.
For the stuffing, cook the onions and sage in the butter for 2-3 minutes without any colour, remove from the heat and stir in the breadcrumbs. Season the goose livers and cook in a hot frying pan for a couple of minutes on each side, then remove them from the heat and leave to cool down. Chop the livers into rough, smallish pieces and mix into the breadcrumbs with the parsley and season to taste.
At the end of the cooking time, leave the goose to rest for at least 30 mins, covered loosely with foil.
While the goose is resting you can cook the goose legs if you decided to remove them before roasting.
Don’t worry about leaving the meat to rest, the goose will not go cold, it will be juicy and much easier to carve if you let it rest.
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