Wild Goose is a lovely rich lean dark meat, which gives off a rich fragrance when cooking. The liquid that cooked from the bird can be made into a gravy by thickening with a cornflour or flour .
Don’t overcook goose or duck breasts or they will be livery. Rare-to-way to do it. Enjoy a glass of claret with this dish.
Roast Goose with Cranberry and Chestnut Stuffing
By January 14, 2016Published:
- Yield: 6 Servings
- Prep: 40 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 40 mins
Wild Goose is a lovely rich lean dark meat, which gives off a rich fragrance when cooking. The liquid that cooked from the bird can …
- 1 medium goose about 5kg
- 5 medium potatoes peeled and cut into 4
- 2 oranges cut into 4's
- 1 whole bulb garlic
- 2 tsp thyme heaped
- 1 stick cinnamon
- 2 tbsp rock salt
- 6 rashers streaky bacon
- 450 grams quality sausage meat stuffing
- 1 medium onion chopped
- 2 tsp sage chopped
- 1 clove garlic chopped finely
- 1 zest of orange
- 1 small jar cranberry sauce
- 12 roasted chestnuts (tinned) peeled and chopped
- 2 egg yolks
- 1 handful bread crumbs
- 1 tsp sea salt
- 1 tsp black pepper
- Place potatoes in large roasting tin and season with salt and pepper.
Fill the goose cavity with orange, garlic, thyme and cinnamon.
Place goose on top of the potato trivet.
- Lay streaky bacon over the goose breast and sprinkle with rock salt. Cover the goose with foil and place in preheated oven (190C / 375F / Gas mark 5) for 1 hour 30 minutes. Remove foil and roast for a further 30 minutes. When bird is cooked remove from oven, cover with foil and allow to rest for 20 minutes
Bring all ingredients together in a large bowl and mix thoroughly. Take a large sheet of foil paper and brush with olive oil. Spread the stuffing along the length of the foil and roll up to create a sausage shape(3in / 7cm in diameter).
Place in oven 30 minutes before end of roasting time.
- Nothing elaborate is needed for the vegetables, just plain boiled and generously buttered savoy cabbage. A red plum compote or jelly goes nicely with this dish.