1 Goose (4½Kg)
Salt & Pepper
1 large onion – finely chopped
50g hazelnuts – roughly chopped
80g dried apricots – roughly chopped
80g dried cranberries
175g white breadcrumbs
1 tbsp chopped parsley
Grated zest of 1 lemon
Salt & pepper
- To make the stuffing – gently fry the onions in the butter. Stir in the nuts and cook for a further minute. Remove from the heat, add the apricots, cranberries, breadcrumbs, parsley and lemon zest. Season with salt and pepper.
- Allow the stuffing to cool before stuffing the goose.
- There will be stuffing left over, but you can shape this into balls and cook them in the roasting tray with the goose for the last 30 minutes.
- Pat the skin dry, sprinkle some sea salt over the breast and rub it into the goose skin. Place the goose on a rack over the roasting tray.
- Roast in a pre-heated oven 1800C /3500F / Gas mark 4 for 2 – 2½ hours – the cooking time will depend on the size of the goose.
- Take the roasting tin from the oven 3 or 4 times during cooking and carefully pour off the excess fat. This can be kept in the fridge for weeks and makes the most delicious roast potatoes!
- To test if the goose is cooked, prick the thigh at the thickest part – the juices must run clear. If they are pink the goose needs a little longer in the oven. If you think that it is getting too brown, loosely cover the bird with a sheet of tin foil.
- Once cooked place the goose on a warmed serving plate, cover with foil and allow to rest for 20 minutes before carving.
Judith Hickey, Lecturer in Culinary Arts.