Michaelmas Goose Recipe
Ingredients
| 1 x 3.5-4 kg/8-9 lb goose | ||
| Lemon | 1 , quartered | |
| Black pepper salt | 1 To taste | |
| Stuffing | ||
| Potatoes | 6 Large, peeled | |
| Onion | 1 Medium, chopped | |
| 4 streaky bacon slices, finely diced | ||
| 375 g/12 oz pork sausagemeat | ||
| Parsley | 1 Tablespoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| Sage | 1 Teaspoon, chopped | |
| Onion Sauce | ||
| Onions | 4 Medium, chopped | |
| 150 ml/5 fl oz water | ||
| 150 ml/5 fl oz milk | ||
| 2.5 cm/1 in thick slice of turnip | ||
| 50 g/2 oz butter | ||
| Nutmeg | 1 Teaspoon, grated | |
| Single cream | 4 Tablespoon | |
| Apple Sauce | ||
| 2 large cooking apples, peeled, cored and chopped | ||
| 125 ml/4 fl oz water | ||
| 25 g/1 oz butter | ||
| Sugar | 2 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1 Pinch | |
Directions
Prick the goose all over and rub the skin with three of the lemon quarters.
Squeeze the juice from the remaining lemon quarter into the cavity in the goose.
Rub the skin with salt and pepper.
To make the stuffing, cook the potatoes in boiling salted water for 15 to 20 minutes or until they are tender.
Drain well and mash to a smooth puree.
Allow to cool, then stir in the remaining stuffing ingredients with salt and pepper to taste.
Spoon the stuffing into the goose and close the opening with a skewer or trussing needle and string.
Place the goose, on its breast, on a rack in a roasting tin.
Roast in a very hot oven (230°C/450°F or Gas Mark 8) for 30 minutes.
Reduce the temperature to moderate (180°C/350°F or Gas Mark 4) and continue roasting for 3 hours 20 minutes.
Remove the fat from the tin occasionally.
To test if the goose is cooked, pierce the thigh with a skewer: the juices should be clear.
Meanwhile, prepare the sauces.
To make the onion sauce, put the onions, water, milk and turnip in a saucepan and bring to the boil.
Simmer for 20 minutes or until the onions are very soft and beginning to pulp.
Remove from the heat and beat in the butter, nutmeg and salt and pepper to taste.
When the mixture is smooth, stir in the cream.
Keep hot.
To make the apple sauce, put the apples and water in a saucepan and cook until the apples are soft and pulpy.
Remove front the heat and puree in a foodmill or by pushing through a sieve.
Stir in the remaining sauce ingredients and keep hot.
Transfer the goose to a carving board and serve with the onion and apple sauces.
Squeeze the juice from the remaining lemon quarter into the cavity in the goose.
Rub the skin with salt and pepper.
To make the stuffing, cook the potatoes in boiling salted water for 15 to 20 minutes or until they are tender.
Drain well and mash to a smooth puree.
Allow to cool, then stir in the remaining stuffing ingredients with salt and pepper to taste.
Spoon the stuffing into the goose and close the opening with a skewer or trussing needle and string.
Place the goose, on its breast, on a rack in a roasting tin.
Roast in a very hot oven (230°C/450°F or Gas Mark 8) for 30 minutes.
Reduce the temperature to moderate (180°C/350°F or Gas Mark 4) and continue roasting for 3 hours 20 minutes.
Remove the fat from the tin occasionally.
To test if the goose is cooked, pierce the thigh with a skewer: the juices should be clear.
Meanwhile, prepare the sauces.
To make the onion sauce, put the onions, water, milk and turnip in a saucepan and bring to the boil.
Simmer for 20 minutes or until the onions are very soft and beginning to pulp.
Remove from the heat and beat in the butter, nutmeg and salt and pepper to taste.
When the mixture is smooth, stir in the cream.
Keep hot.
To make the apple sauce, put the apples and water in a saucepan and cook until the apples are soft and pulpy.
Remove front the heat and puree in a foodmill or by pushing through a sieve.
Stir in the remaining sauce ingredients and keep hot.
Transfer the goose to a carving board and serve with the onion and apple sauces.
Chef
