Boning a goose is easy when you know how but is time consuming. Ask your butcher to bone it or follow the instructions from Italian food guide Kyle Phillips.
The recipe can be made even more festive by adding black truffle, foie gras or both.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
- 12 oz/350g pork sausage meat
- 10½ oz/ 300g canned chestnuts, roughly chopped
- 4 oz/100g fresh breadcrumbs
- 6 oz/ 175g dried apricots, soaked then diced
- A few shavings of truffles (optional)
- 200g canned foie gras , diced (optional)
- Salt and pepper to taste
- 8.8 lb/ 4kg, goose, boned
- Giblets from the goose
- 2 celery sticks, finely chopped
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 4 garlic cloves
- 2 bay leaves
- A handful of parsley stalks
- Ensure the sausage meat is at room temperature, place it in a large mixing bowl with the chestnuts and mix gently. Add the breadcrumbs, apricots, truffles and foie gras (if using). Season with a large pinch of salt and pepper.
- Place the goose breast-side down and remove any excess fat and sinews. Place a roll of the stuffing down the center of the goose between the breast fillets. Tuck in the legs and wings, then fold in the skin at the sides and edges over the stuffing. Roll tightly and tie with string. Lay the goose on a sheet of foil and pull the edges together and twist at the ends to form a large sausage.
- Place the goose sausage into a large pan cover with water then add the onion, carrots and celery. Bring to the boil, simmer gently for 1 hour, turning occasionally. Remove the packet from the stock, strain the vegetables and keep them and the stock on one side.
- Heat the oven to 375F/190C/Gas 5. Place the packet in a roasting tin and roast in a moderate oven for 1 hour 30 mins. Remove the foil from the goose, return it to the roasting tin, place the giblets, vegetable mixture, garlic and herbs around the goose and cook for a further 30 minutes. Remove from the oven.
- Wrap the cooked goose tightly in a fresh piece of foil and leave on one side to rest. (See note 2)
- Pour away any fat in the roasting tin. Place the tin on a high heat on the stove, add the stock from the vegetables and stir thoroughly scraping up all the bits on the bottom of the dish. Simmer on a low heat for 20 mins. then strain through a fine sieve. Adjust the seasoning and reduce further to create a slightly thick stock. Just before serving whisk in a few small pieces of very cold butter.
- Before serving, unwrap the goose, slice into thick slices, being careful not to break the stuffing in the center. Serve with the gravy.
See the following notes:
This recipe can also be used with duck or chicken. Use the following adjusted quantities: 1.5kg bird - 300g sausage meat, 200g chestnuts, 56g breadcrumbs, 140g apricots, 2 liters stock, 1 celery stalk, 1 small onion, 1 carrot, 3 cloves garlic, 1 bay leaf. Cooking time, 1 hour in the stock, 1 hour + another 20 minutes in the oven.
It is imperative to rest the goose for a minimum of 30 minutes, preferably 1 hour, before slicing. If you attempt to slice the goose straight from a hot oven it will fall into pieces instead of round slices of meat filled with stuffing.