Ballymaloe Traditional Roast Goose with Potato and Apple Stuffing

Serves 8-10

For the potato and apple stuffing, you will need:

25g butter 450g chopped onions 450g cooking apples, peeled and chopped 25ml fresh orange juice 1 teaspoon chopped thyme or sage 1 teaspoon lemon balm or rosemary 900g scrubbed potatoes in their skins 3 teaspoons finely grated orange rind Salt and freshly ground black pepper 1 tablespoon flour 600ml goose, duck or chicken stock

You will need:

1 goose, weighing approximately 4.5kg

1

First, make the stuffing. Melt the butter in a saucepan. Add the chopped onions, then cover the saucepan and cook them on a medium-low heat for about 10 minutes until they are completely soft.

2

Next, add the chopped cooking apples, the fresh orange juice and the chopped thyme or sage, whichever you’re using, and the lemon balm or rosemary, whichever you’re using. Cook, covered, until the apples are soft and fluffy, then remove the saucepan from the heat.

3

Meanwhile, boil the potatoes in their jackets until they are cooked, then peel and mash them. Add the mashed potato 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 stuffing to get quite cold before using it to stuff the goose.

4

Preheat the oven to 180°C, 350°F, Gas 4. Next, prepare the goose. Remove the wishbone from the neck end of the goose. Season the cavity of the goose with salt and freshly ground black pepper; you can rub a little salt into the skin also. Stuff the goose loosely with the cold stuffing and roast it for approximately 2 to 2½ hours in the preheated moderate oven.

5

Prick the thigh at the thickest part; the juices that run out should be clear. If they are still pink, the goose needs a little longer to cook. When the goose is cooked, remove it to a serving dish. Put it in a very low oven to keep it warm while you make the gravy.

6

To make the gravy, spoon off the surplus fat from the roasting tin (save it for frying or roasting potatoes — it keeps for months in a fridge). Add the flour to the roasting tin and whisk well for a minute; this will create a roux with any remaining fat. Next, keep whisking and pour in the goose stock, duck stock or chicken stock, whichever you are using, and bring to the boil. 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 a bit more stock. Strain and serve in a hot gravy boat.

7

Carve the goose and serve it with the potato and apple stuffing and the gravy.