Roasted Goose With Apricot Stuffing Recipes

ROASTED GOOSE WITH APRICOT STUFFING

Steps:

• Wash the thawed goose inside and outside with cold water, then pad dry with paper towels. Put the liver aside, dischard the neck, heart and kidneys.
• Rub the goose inside with salt, pepper and marjoram.
• Cut the pears, apricots and onions into small cubes.
• This tool turned out to be very helpful with the pears and onions but didn't work on the apricots.
• Heat the cream (with pear schnaps if you want to use it) for 30 seconds in the microwave, then add it to the bread cubes and let them soak.
• In a pan heat some oil and fry the pear, apricot, onion cubes.
• Cut the goose liver into cubes and add to the pan and fry a little longer.
• Set the pan aside and let cool a little.
• Remove excess cream from the bread cubes and add the egg, some salt, pepper and cinnamon.
• Add the content of the pan to the bread and mix it all well.
• Stuff the goose with this mix and close the opening of the goose with toothpicks or cooking yarn.
• Heat the oven to 390F.
• Put on gridiron into the upper half of the oven and another gridiron into the lower third of the oven. Add a large roasting pan to the lower gridiron.
• Add 125 ml of hot water to the roasting pan.
• Put the goose chest down on the upper gridiron.
• Cook for about 90 minutes, repeatedly poking into the skin under the tights and wings to let fat run out.
• Collect the goose's fat from the roasting pan, save it for lard to use for red cabbage.
• Add water to the roasting pan, it should always have about 1 cm (3/4 inch) of water. pour some of the roastin pan over the goose every now and then.
• Cut the cellery, carrots and leek into smaller pieces.
• After the 90 minutes, turn the goose and add the veggetables to the roast pan.
• Cook for another 3 1/2 hours (check with thermometer if the goose is ready to eat) and continue to make sure that there is always enough water in the roasting pan!
• About 10 minutes before the goose is finished, mix 50 ml water with 1/2 tsp salt and spread it on the goose, using a brush. Also add a little more temperatur to the oven - this step gives the goos a nice, crispy skin!
• When you remove the goose, put it aside and cover it for about 5 to 10 minutes, meanwhile make the gravy.
• Use some hot water to loosen the vegetables from the roasting pan.
• Strain the content of the roasting pan and add enough water to have about 600 ml of fluid.
• Add the fluid to a sauce pan and bring to a boil.
• Mix the flour with 50 ml cold water and slowly add it to the sauce pan, stirring constantly.
• With lower temperatur let cook for 5 minutes, then add salt, pepper and majoram to taste.

ROAST GOOSE WITH STUFFING

Steps:

• In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
• Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
• Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
• In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
• Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.

ROAST GOOSE AND STUFFING

Steps:

• Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
• Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
• Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
• Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
• Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
• When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.