Roast Goose

Serves 6-8

COEDWYNOG OVEN READY GOOSE.
4.5-5kg/9-12lb (as a rough guide, allow 675g/11/2 Ibs per person.)
seasoning
roasted or mashed potatoes, and braised red cabbage, to serve

FOR THE STUFFING
225g/8oz each dried apricots and dried pears
50g/2oz fresh white breadcrumbs
1 small onion, finely chopped
1 egg beaten

FOR THE APPLE SAUCE
450g/1 lb cooking apples, peeled, cored and chopped
25g/loz butter
good pinch of ground cloves or cinnamon

FOR THE GRAVY
1 tablespoon plain flour 300ml / 1/2 pint vegetable stock

1. Make the stuffing: soak the dried apricots and pears for 2-3 hours or according to the instructions on the packet. Drain, roughly chop and mix together with the breadcrumbs and onion. Season well and add enough egg to bind.

2. Place the goose in a large colander or on a rack and pour boiling water over it. Turn over the goose and repeat on the other side - this loosens the skin from the fat and ensures that the cooked bird will not be greasy.

3. Preheat the oven to 180°C/350 °F/Gas Mark 4. Spoon the stuffing into the neck end, skewer the neck skin to the back of the goose, then truss and weigh it.

4. Place the prepared goose on a rack over a roasting tin. Roast for 15 minutes per 450g/1lb plus 15 minutes, basting frequently. Transfer to a serving dish, cover loosely with foil and leave to rest for 10-15 minutes before carving (see guide on recipes page) – this will allow the meat to firm up, making it easier to carve.

5. Meanwhile, make the apple sauce: place the apples in a pan with three tablespoons of water and cook gently for 10 minutes or until softened and pulpy. Stir in the butter and season with the cloves or cinnamon. Reheat when ready to serve.

6 Make the gravy while the goose is resting: pour off most of the fat from the roasting tin, leaving about two tablespoons of the sediment behind. Stir in the flour, mix well and cook, stirring, over a medium heat until the mixture turns brown. Slowly pour in the vegetable water or stock and bring to the boil. Boil fast for 2-3 minutes, serve hot with the goose, apple sauce, potatoes and red cabbage.