Maple-glazed roast goose
- December 2014
- Serves 6-8
- Hands-on time 1½ hours, oven time 1¾-2¼ hours, plus 1-2 days air drying (see Debbie’s tips)
Debbie Major’s maple-glazed roast goose recipe is served with a chestnut stuffing and sticky apples and pears.
- 41.5g (15.3g saturated)
- 60.6g (46.7g sugars)
For 8 servings
Bend the goose neck to find the joints, then slice through with a sharp knife. If it’s proving too tricky, fry it whole.
Debbie’s tips: For a crisp, golden roast goose, choose a mature, dry-plucked bird. It will help if you leave the goose, unwrapped, in the fridge for 24-48 hours, as will sprinkling it generously with salt before roasting in a hot oven.
Take the chill off the bird by taking it out of the fridge 2 hours before you plan to cook it.
Gently melt any leftover fat from the uncooked bird (step 1) with 1 tsp sunflower oil. Strain into a bowl, ready to add the fat from the cooked bird; use to roast potatoes.
To check the stuffing is correctly seasoned, fry a small lump in a little oil until cooked. Taste, then season the rest of the stuffing if required.
Debbie says: My favourite sides to serve with this dish are braised red cabbage, potatoes cooked in the goose fat and roast carrots.
Make the stock for the gravy up to a week before and keep it in a sterilised jar in the fridge. Or freeze it for up to 3 months and heat from frozen.
Make the stuffing up to 24 hours in advance, then cover and chill.
These cooking times are for a 4.5kg goose. If your bird is a different weight, allow 13 minutes per 500g.
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