Christmas Goose

Servings: we recommend a 3kg – 6kg for 4–6 people.

For the stuffing:

• 500g pitted prunes – halved
• 2 apples – say granny smiths – cored and roughly chopped
• 2 medium red onions roughly chopped
• zest of 1 orange
• 2 tbsp orange juice

For the goose

• 1 goose
• Juice of an orange
• 8 slices of bacon
• 400ml chicken stock
• ½ cup tawny port or red wine
• 1 tbsp of red currant jelly
• 1 tbsp butter

Preheat oven to 160°C. Mix stuffing ingredients together and set aside.

Prick the skin of the goose all over with a fork and then rub with the orange juice and season well inside and out with salt and pepper. Season the stuffing too, mix and then fill the cavity of the goose with the stuffing.

Place goose into oven – on a trivet over a large roasting tin with the 8 slices of bacon laid over the breast. Roast the goose for approx 1½ hours being sure to drain off the fat at regular intervals (save fat for roast potatoes). Reduce the temperature of the oven to 100°C and cook for approx 2½ to 3 hours more.

Remove bacon with an hour to go. Once again drain off fat every now and then (don’t forget to save fat for potatoes). When the goose is cooked transfer to another platter, cover with foil and allow to rest for about 30mins.

Now its time for the gravy. Pour off excess fat from the remaining juices and add the chicken stock and port, bring to the boil then add the orange juice and simmer for 5mins. Add the jelly, stir for 2mins and then whisk in the butter – your gravy is ready.

Carve your goose and serve with roasted potatoes and a selection of your favourite vegetables. Voila! Sit back, relax and marvel over the wonderful Christmas treat for you and your family!

Chef says

Goose is making a definite comeback as a traditional alternative to turkey for Christmas Day dinner. Like duck, it is not difficult to cook, but just make sure you place it on a rack over a roasting tin and drain the fat off during cooking and save it to roast your potatoes.