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6 Servings
Prep: 40 mins
Cook: 2 hrs 0 min
Ready In: 2 hrs 40 mins
Ingredients
•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
Instructions
1.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.
2.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
3.Stuffing 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.
4.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.
Prep: 40 mins
Cook: 2 hrs 0 min
Ready In: 2 hrs 40 mins
Ingredients
•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
Instructions
1.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.
2.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
3.Stuffing 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.
4.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.
