Ingredients
Serves 6
Pine nut and raisin stuffing
Gravy
Method
- Heat the oven to 190°C, gas 5. Take the out of the fridge 1 hour before cooking to come to room temperature; remove the neck and giblets.
- Put the in a very large roasting tin and heat in the oven until piping hot.
- Carefully remove the tin and add the goose neck, , , and ; season. Drizzle over the , then put the goose in the centre, breast-side up.
- Rub the goose skin generously with the and season. Squeeze over the juice from the , then put the lemon in the cavity, along with the and half the . Chop the remaining rosemary leaves and scatter over.
- Cover the tin tightly with foil and roast for 3 hours, removing the foil after 2 hours 30 minutes. Every 45 minutes, baste the bird, toss the vegetables and spoon off the excess fat (reserve it for roast potatoes, if you like).
- Meanwhile, make the stuffing. Heat the in a large frying pan until foaming, add the and , season and cook over a gentle heat for 15-20 minutes, until soft but not brown.
- Cool completely, then mix in a bowl with the , , , , , , and until combined. Roll into tight balls, about 2-3cm in diameter.
- Put the stuffing balls around the uncovered bird and roast for a final 30 minutes, until the thickest part of the goose is piping hot (75°C on a meat thermometer) and the juices run clear.
- Transfer the bird and stuffing to a warm dish, cover loosely with foil and rest for at least 30 minutes before carving.
- For the gravy, pour off (and reserve) the excess fat from the tin. Put the tin on the hob over a high heat and add the , and the giblets, if you like. Sprinkle over the and stir for 1-2 minutes.
- Add the and simmer vigorously to reduce by half, then pour in the .
- Strain through a sieve into a clean saucepan (discard the solids) and simmer vigorously until syrupy. Season and serve with the carved goose and stuffing.
Tips
- Serves 6 with leftovers. Goose renders a lot of fat while roasting, which is perfect for roast potatoes.
