Roasted Goose with Apples2012-05-05
- Servings : 6
- Prep Time : 10m
- Cook Time : 2:00 h
- Ready In : 2:10 h
Roasted goose with apples.Stuffed goose baked in oven.Very delicious!
- 2 cups pitted prunes,halved
- 2 large apples(cored and chopped)
- 2 cups red onion (chopped)
- 2 tablespoons orange juice(freshly squeezed)
- 1 whole goose
- 8 slices bacon
- 1 cup (250 ml) defatted chicken broth
- 1/2 cup (125 ml) tawny port
- finely chopped grated zest of one orange
- salt and freshly ground black pepper to taste
For the stuffing,toss the prunes,apples,onions and orange zest and juice together in a bowl. Set aside.
Preheat the oven to 325F(163C). Rinse the goose well and pat dry. Prick the skin all over with tines of fork.
Rub inside and out, using orange juice,then sprinkle inside and outside with salt and ground black pepper. Fill the cavities with the stuffing and close the cavities with poultry laces. Put the goose,breast side up,on a rack in large roasting pan.
Lay the bacon slices across the breast and then roast the goose for 1 1 ½ hours,removing any fat in the pan every 30 min. Remove the bacon and roast the goose about 3 hours,removing the excess fat occasionally. Transfer the goose to a platter,cover loosely,using aluminum foil,and let rest for 20-25 min.
Pour off any remaining fat in the roasting pan. Add the chicken broth and port to the pan and bring to the boil,scraping any browned bits on the bottom of the pan. Simmer over low heat for 5 min. Add the red currant jelly and simmer again for 2 min,stirring. Set aside.
Before serving,warm the gravy over low heat. Add the butter and whisk until it is just mixed in.Bone appetite!
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