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Serves 8.
Ingredients
• 1 goose, weighing 4.5-5.4 kg, with giblets (reserve the liver)
• 900 ml goose giblet stock
• 55 ml wine, for the gravy
For the apple stuffing
• 700 g Bramley apples, peeled, cored and cut roughly into 1/2 in (1 cm) slices
• 225 g prunes, chopped
• 1 large onion, roughly chopped
• 2 tbsp armagnac
• 0.125 tsp ground cloves
• 0.25 tsp ground mace
• 1 pinches black pepper
For the forcemeat stuffing
• 1 Cox's apples
• 275 g minced pork, or good-quality pork sausagemeat
• 1 medium onion, finely chopped
• 50 g breadcrumbs
• 2 tsp dried sage
• 1 pinches black pepper
For the prunes in Armagnac
• 350 g prunes
• 150 ml armagnac
• 570 ml cold tea
• 50 g granulated sugar
Method
1. You can prepare the prunes in Armagnac several days in advance. Soak them overnight in the cold tea, then drain them, barely cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.
2. Make the apple stuffing by mixing all the ingredients together.
Make the forcemeat stuffing by mixing all the ingredients together with the reserved goose liver, finely chopped.
4. Preheat the oven to 220C/ 200 fan/gas 7. Then begin by placing the forcemeat stuffing into the neck flap end of the goose, pressing it in as far as you can, tucking the neck flap all round it then patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Next, place the apple stuffing in the body cavity as it is - although it looks raw and chunky, after cooking it will collapse to a fluffy mass.
5. Season the goose well with salt and pepper, lay it on a rack in a roasting tin, then place it in the centre of the pre-heated oven. Give it 30 minutes' initial cooking, then reduce the temperature to 180C/ 160 fan/ gas mark 4 and give it another 3 hours. That is for a 5 kg goose plus stuffing: allow 15 minutes less for 4.5 kg; 15 minutes more for 5.4 kg.
6. Meanwhile, make the stock with the giblets.
7. When the goose is cooked the juices will run clear when you pierce the thickest part of the leg with a skewer. Remove the bird to a serving dish, snap off the wing tips and allow to rest for 20 minutes or so before serving. Drain off the fat from the tin and make a light gravy with the giblet stock and a little wine. Heat the prunes gently in a frying pan, and stand in a warmed dish. Give each person a little of each of the stuffings, and serve the gravy and sauce separately. The nicest vegetable accompaniments would be some crisp roast potatoes and red cabbage.
Ingredients
• 1 goose, weighing 4.5-5.4 kg, with giblets (reserve the liver)
• 900 ml goose giblet stock
• 55 ml wine, for the gravy
For the apple stuffing
• 700 g Bramley apples, peeled, cored and cut roughly into 1/2 in (1 cm) slices
• 225 g prunes, chopped
• 1 large onion, roughly chopped
• 2 tbsp armagnac
• 0.125 tsp ground cloves
• 0.25 tsp ground mace
• 1 pinches black pepper
For the forcemeat stuffing
• 1 Cox's apples
• 275 g minced pork, or good-quality pork sausagemeat
• 1 medium onion, finely chopped
• 50 g breadcrumbs
• 2 tsp dried sage
• 1 pinches black pepper
For the prunes in Armagnac
• 350 g prunes
• 150 ml armagnac
• 570 ml cold tea
• 50 g granulated sugar
Method
1. You can prepare the prunes in Armagnac several days in advance. Soak them overnight in the cold tea, then drain them, barely cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.
2. Make the apple stuffing by mixing all the ingredients together.
Make the forcemeat stuffing by mixing all the ingredients together with the reserved goose liver, finely chopped.
4. Preheat the oven to 220C/ 200 fan/gas 7. Then begin by placing the forcemeat stuffing into the neck flap end of the goose, pressing it in as far as you can, tucking the neck flap all round it then patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Next, place the apple stuffing in the body cavity as it is - although it looks raw and chunky, after cooking it will collapse to a fluffy mass.
5. Season the goose well with salt and pepper, lay it on a rack in a roasting tin, then place it in the centre of the pre-heated oven. Give it 30 minutes' initial cooking, then reduce the temperature to 180C/ 160 fan/ gas mark 4 and give it another 3 hours. That is for a 5 kg goose plus stuffing: allow 15 minutes less for 4.5 kg; 15 minutes more for 5.4 kg.
6. Meanwhile, make the stock with the giblets.
7. When the goose is cooked the juices will run clear when you pierce the thickest part of the leg with a skewer. Remove the bird to a serving dish, snap off the wing tips and allow to rest for 20 minutes or so before serving. Drain off the fat from the tin and make a light gravy with the giblet stock and a little wine. Heat the prunes gently in a frying pan, and stand in a warmed dish. Give each person a little of each of the stuffings, and serve the gravy and sauce separately. The nicest vegetable accompaniments would be some crisp roast potatoes and red cabbage.
