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Roast goose with prune & apple stuffing, served with gravy & bread sauce

Roast goose with prune & apple stuffing, served with gravy & bread sauce

serves 6

Ingredients

5kg goose with giblets

sunflower oil

sea salt and freshly ground

black pepper

Stuffing

300g ready to eat, stoned prunes

300ml port

35g unsalted butter

500g granny smith apples, peeled, cored and diced

2 tbsp caster sugar

Gravy

120ml port

2 tsp plain flour

500ml giblet stock

Giblet stock

goose gizzard, neck bone and heart

1 tbsp goose fat

sea­ salt and freshly ground black pepper

600ml of chicken or veal stock

Bread sauce

30g unsalted butter

1 large white onion, peeled, 

halved and sliced

1⁄4 tsp sea salt

100ml thick cream

1 bay leaf

6 cloves

75g fresh white breadcrumbs

300ml full cream milk

freshly grated nutmeg

Method

Preheat the oven to 200°C.

To make the stuffing, place the prunes in a small saucepan with the port. Bring to the boil, then simmer over a low heat for 15 to 20 minutes until all but a tbsp remains of syrupy mixture. Add the butter to a large frying pan over a medium heat, add the apples and sauté for about 5 minutes, stirring frequently, until lightly coloured. Add the prunes, cover with cling film and leave to cool.

Place a rack in a baking tray and put 1 litre of boiling water in the bottom of the tray. Remove any surplus fat at the entrance to the body cavity of the goose. Push the cooled stuffing into the cavity of the goose, pushing it well back. Rub the goose all over with oil and season well, prick the skin and fat gland under each wing. Place the goose breast side up on to the rack and cover with foil. Roast for 30 minutes then turn the oven down to 180°C. To calculate the total cooking time, cook for 17 minutes per 500g.

A third of the way into the cooking, unwrap and remove the foil, leaving the legs covered. Turn the goose breast-side down cook a further 30 minutes then turn breast-side up for the rest of the cooking time. Once cooked remove and cover lightly, rest for at least 30 minutes before carving.

For the giblet stock, chop the neck, gizzard and heart and place into a small ovenproof dish. Pour over a little goose fat, season with salt and pepper and roast for 20 minutes beside the goose until it is lightly coloured. Place into a saucepan along with the stock, bring to a simmer and skim the surface if necessary. Cover and simmer over a very low heat for 30 minutes then strain.

To make the gravy while the goose is resting, skim off any remaining fat in the roasting tray. Add the port, cook for several minutes scraping up all the sticky roasting juices.

Stir in the flour, then gradually add the giblet stock. Taste and season, adding any juices from the resting goose. Pour into a jug to serve.

For the bread sauce, melt the butter in a non­stick saucepan over a medium heat. Add the onion, sprinkle over the salt and cook gently for 6 to 8 minutes, stirring frequently, until soft. Add the cream, bay leaf and cloves, cover and cook on the low heat for about 5 minutes stirring once. Remove from the heat and leave to infuse for 20 minutes. Remove the bay leaf and cloves and whizz in the food processor to a smooth purée.

Combine the breadcrumbs and milk in the same saucepan and bring to the boil, stirring until smooth. Simmer for 7 to 10 minutes over a low heat stirring occasionally until you have a thick sauce. Add the onion purée and heat through. Season with freshly grated nutmeg and salt if needed. Cover the top with cling film if not using straight away.