Roast goose with ginger and orange stuffing

Roast goose makes a fantastic festive meal and we reckon that you can get six good portions out of one goose. Goose can easily be overcooked, so although it is perfectly possible to stuff the cavity of the bird, it can result in the flesh becoming dry as you wait for the stuffing to cook inside. With this recipe, stuffing balls are cooked separately and then placed around the goose for serving, making a really impressive-looking dish. You can get the stuffing, giblet stock and glaze ready the night before.

Roast goose with ginger and orange stuffing

Info

Serves
6

Ingredients

  • 5.5–6kg oven-ready goose
  • 2 medium oranges
  • 6 bay leaves, plus extra for garnish
  • sea salt flakes
  • freshly ground black pepper

For the stuffing

  • 1 tbsp sunflower oil
  • 2 medium onions, finely chopped
  • 1 goose liver (if available)
  • 6 balls of stem ginger in syrup, drained and cut into small pieces
  • 200g fresh white breadcrumbs
  • 500g good-quality sausage meat
  • 3 tbsp finely chopped fresh thyme leaves
  • sea salt flakes
  • freshly ground black pepper

For the ginger glaze

For the ginger

  • 2 heaped tbsp plain flour
  • 500ml giblet stock
  • 3 tbsp ginger wine
  • sea salt flakes
  • freshly ground black pepper

Method

  1. Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180°C/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat.

  2. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg goose will need about 3 hours.

  3. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put the rest of the giblets in a big pan with the neck cut into 3 or 4 pieces and make stock in the same way as the turkey stock (see page 108).

  4. To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill until ready to bake.

  5. To make the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use.

  6. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes.

  7. To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200°C/Gas 6.

  8. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden brown and cooked throughout.

  9. While the stuffing balls are baking, make the gravy with the giblet stock and ginger wine (see page 109). Remove the tea towel and foil. Place the stuffing balls around the goose, adding a few bay leaves. Pour the gravy into a warmed jug and serve with the goose.

  10. Tip: Roast potatoes are fantastic cooked in the goose fat that is released from the bird as it cooks, but creamy mashed potatoes work just as well with goose and are the perfect accompaniment if you only have one oven.