Festive Roast Goose
◷3 hours + marinating
Goose with apples, orange and prunes, marinated overnight. It roasts for two and a half hours under foil, basted regularly with the rendered fat.
Ingredients
◎8 servings
Goose3–4
Apples(tart)7–8
Orange(cut into wedges, pith removed)1 pcs
Prunes(or dried apricots)a handful
Saltto taste
Ground black pepperto taste
Garlic1–2
Ground cinnamon0.5 tsp
Star anise1 star
Fresh rosemary(or thyme)1–2
Honey1 tsp
Soy sauce1 tsp
Orange juice(fresh)1 tsp
Dijon mustard(Dijon or wholegrain)1 tsp
Brandy(optional, or Madeira)1–2
Instructions
Preparation and marinating
1
Trim off the excess fat and pat the bird thoroughly dry.
2
Dry marinade: rub the goose with salt and pepper and put crushed garlic inside. Cover with film and refrigerate overnight. Or a brine: cover the goose completely with cold water, add 60 g of salt per litre and refrigerate for 12–24 hours; add the garlic only before roasting.
Stuffing and trussing
1
Mix large wedges of apple and orange, add the prunes or apricots, cinnamon, star anise and a sprig of rosemary. For depth you can splash in 1–2 tbsp. of brandy.
2
Fill the cavity with the stuffing and close it with skewers or stitch it shut. Tuck the wings underneath and tie the legs with twine.
Roasting
1
Heat the oven to 200 °C. Take the goose out 30 minutes ahead so it comes up in temperature.
2
Move it into a roasting pan or a dish with high sides, lightly oil the base and cover with foil.
3
Roast for about 2.5 hours at 200 °C, basting with the rendered fat every 30 minutes. Where you can, turn it carefully between back and breast so it browns evenly.
4
40 minutes before the end, arrange apple halves and orange rounds around it — they soak up the juices and caramelise.
5
If the skin is very thick and fatty, prick it all over with a fine skewer so the fat renders out more cleanly.