Roast Goose with a potato and apple stuffing and apple sauce

Ingredients

5-6kg fresh or frozen goose - giblets removed (allow 30 minutes per kg, plus 30 minutes), plus 10 minutes resting)

1kg floury potatoes cut into 2cm dice

5 apples, peeled deseeded and chopped into small cubes.

1 handful Rosemary (preferably fresh however dry can be substituted)

50g caster sugar

100g butter

2 medium onions, finely chopped

Salt and Pepper

Extra virgin olive oil

Directions

1.        Preheat the oven to 220°C. Place the potatoes in a pan, cover with cold water and bring to the boil. Simmer for 8-10 minutes until soft and then drain. Place 50g of butter in a large pan and sautee the onions and 2 of the diced apples until soft. Add 2 tbsp rosemary and salt and pepper, and then stir in the cooked potatoes. Fill the goose cavity with the stuffing and secure with metal skewers. Weigh the stuffed goose to calculate the cooking time.

2.       Place the goose on a metal rack over a large roasting tin and generously rub the skin with salt and olive oil. Then place in the oven for 30 minutes. When time is up reduce the temperature to 180°C - at this stage you may need to drain the goose fat from the bowl. (Note goose fat is very tasty and you may want to keep to fry some chips in). Then Return the goose to the oven for the remaining cooking time, or until thoroughly cooked and the juices run clear, pouring off the excess fat regularly. Remove from the oven and rest for 10 minutes.

3.      Place the remaining 3 apples, butter and the sugar, plus 150ml cold water in a medium-sized pan and simmer for approximately 10 minutes until the apples are soft. Stir in the remainder of the rosemary and keep warm until ready to serve. Remove the stuffing from the cavity. Carve the goose and serve with the apple sauce, potato stuffing, roast potatoes, baby broccoli and honey glased carrots.

 

         Serve with crusty bread and a glass of Wakefield Estate Chardonnay.