Marinade Goose

Serves 6-8

An old-fashioned Swedish recipe which can also be used for duck or chicken, using a smaller quantity of marinade.

COEDWYNOG OVEN READY GOOSE - 4.5-5kg/10-12 lb

FOR THE MARINADE:
3.4 litres/6 pints cold water
450g/1lb. salt
125 kg/4 1/2 oz. castor sugar

Stand the oven-ready goose in the marinade for three days. Use a non-metal container for this. To cook, remove the goose from the marinade and pat dry. Put the bird in a large pan and cover with water. Bring to the boil, skim and add white peppercorns, three or four bay leaves and three onions, sliced. Cook slowly until tender.
Leave the goose to cool in the liquid before carving - it should serve eight to ten people.

In Sweden marinaded goose would be served with a traditional sauce of apple puree mixed with some light mayonnaise and whipped cream and flavoured with freshly grated horseradish.

Accompaniments:

GOOSEBERRY SAUCE
1/2lb. gooseberries
1-2 tblsps. castor sugar
1/4 pint water
2 oz. butter
1/2 oz. flour

Put gooseberries into a pan with the water and castor sugar and simmer gently until turning yellow. Liquidise in food processor and then pass through nylon sieve. This way the fruit does not need topping and tailing first. Prepare the sauce by melting 1/2 oz. butter and adding the flour off the heat. Pour on slowly the gooseberry puree and stirring constantly bring to the boil. Finish by adding the rest of the butter, piece by piece, to give a nice glossy sheen. Serve hot.