BALLYMALOE TRADITIONAL ROAST GOOSE WITH POTATO AND APPLE STUFFING
Serves 8-10. You will need:
1 x 4.5kg (10 lbs) goose (approx) Salt and freshly ground black pepper
For the stock (optional), you will need:
The neck, giblets and wishbone of the goose 1 onion, sliced 1 carrot, sliced A few bay leaves A sprig of thyme 3 or 4 parsley stalks A stick of celery 6 or 7 peppercorns Cold water, to cover
For the potato and apple stuffing, you will need:
25g (1oz) butter 450g (1lb) chopped onions 450g (1lb) cooking apples, peeled and chopped 25ml (1fl oz) fresh orange juice 1 teaspoon chopped thyme and 1 teaspoon chopped lemon balm or 1 teaspoon chopped thyme and 1 teaspoon chopped rosemary 900g (2lbs) potatoes 3 teaspoons finely grated orange rind Salt and freshly ground black pepper 4 teaspoons roux (made with 2 teaspoons of butter and 2 teaspoons of flour) (optional)
To prepare the goose, remove the wishbone from the neck end of the goose. Season the cavity of the goose with some salt and freshly ground black pepper; rub a little salt into the skin of the goose also.
If you are making the stock, then make it at this point. Put the neck, giblets and goose wishbone in a large saucepan, along with the sliced onion, the sliced carrot, the bay leaves, the sprig of thyme, the parsley, the stick of celery and the peppercorns. Cover everything with cold water and simmer it for 1½-2 hours.
To make the stuffing, melt the butter in a saucepan. Add the chopped onions, cover the saucepan, and cook them on a medium-low heat for about 5 minutes. Next, add the chopped cooking apples, the fresh orange juice and the chopped thyme and lemon balm or the chopped thyme and rosemary, whichever you’re using. Cook the saucepan’s contents, covered, until the apples are soft and fluffy, then remove the saucepan from the heat.
Meanwhile, boil the potatoes in their jackets until they are cooked, then peel and mash them. Add the mashed potatoes to the onion, apple, orange juice and herb mixture. Add the finely grated orange rind and season to taste with some salt and freshly ground black pepper. Allow the mixture to get quite cold before stuffing the goose.
Preheat the oven to 180°C, 350°F, Gas 4.
Stuff the prepared goose loosely with the reserved stuffing and roast
it for aproximately 2-2½ hours in the preheated oven.
Prick the thigh at the thickest part; the juices which run out should be clear. If they are still pink, the goose needs a little more cooking time. When it is cooked, remove the goose to a serving dish and put it in a very-low-heat oven to keep it warm while you make the gravy.
To make the gravy, spoon off the surplus fat from the roasting tin (save this fat for frying or roasting potatoes — it keeps for months in the fridge). Strain the stock and add about 600ml (1pt) of the strained stock to the roasting tin and bring to the boil.
Using a small whisk, scrape the tin well to dissolve the meaty deposits stuck to the roasting tin; they are full of flavour. Taste for seasoning, adding more salt and freshly ground black pepper if necessary.
If you prefer a thicker gravy, thicken it at this point with a little of the roux.
If the gravy is weak, boil it for a few minutes to concentrate the flavour; if it’s too strong, add a little water or stock. Strain the gravy and serve it in a hot gravy boat.
Carve the goose and serve it with the potato and apple stuffing and the gravy.