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Tittle : ROAST GOOSE WITH PEAR AND CRANBERRY STUFFING
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ROAST GOOSE WITH PEAR AND CRANBERRY STUFFING

 

INTRODUCTION

While it’s true that goose has the older pedigree as the traditional Christmas roast, I find it suitable only if you haven’t got a huge tableful to feed: I reckon that you can feed six comfortably with one bird, though you can of course stretch that out with an exuberant supply of side dishes. And it is undeniably fabulously festive.

The sharp-sweet stuffing - a mixture of grainy-fleshed pears and astringent cranberries - becomes imbued with the flavour-deep juices of the goose as it cooks, and is the perfect foil to the gorgeous richness of the dark meat.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS

Serves: 6

FOR THE STUFFING

500 grams (approx 22) dried pears

175 grams fresh cranberries (or, if frozen, thawed)

100 grams dried breadcrumbs

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon ground ginger

zest and pulpy juice of 1 clementine or satsuma

1 onion (peeled and chopped)

2 x 15ml tablespoons maple syrup

125 grams pecan nuts

1 x 15ml tablespoon sea salt flakes

FOR THE GOOSE

1 x 4.8 kilogram fresh goose

METHOD

1. Either soak the dried pears overnight in cold water, or pour boiling water over them and leave to cool; this will take 2-3 hours.

2. Drain the pears and put them into a bowl along with the cranberries and breadcrumbs.

3. Add the cinnamon, cloves, ginger and clementine/satsuma zest and pulp.

4. Stir in the chopped onion, maple syrup and pecans, and add the salt.

5. Make sure everything is thoroughly mixed before you stuff the goose.

6. Preheat your oven to 220°C/200°C Fan/gas mark 7/425°F.

7. Remove any excess fat from the goose cavity - this can go towards your roast potatoes - and remove the neck and giblets, reserving them for the gravy.

8. Stuff the cavity of the goose with the pear and cranberry stuffing and, once stuffed, wrap the goose skin over, securing with a skewer.

9. Sit the stuffed goose on a wire rack in a fairly deep roasting tin, as the goose will give off a lot of fat as it cooks and you don't want spillage. Once the fat has cooled, keep in the fridge: it is wonderful for any frying and roasting.

10. Cook the goose for 3 hours (after about an hour, drain off the excess fat in the tin, and again every half hour or so).

11. Remove to a board and carve judiciously.

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