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Roast Goose

Serves 6

Description/Notes:

rich and scrumptious roast goose, the only bird that can claim to be true Christmas fare

Ingredients:
  • 1 x 8-10 lb. (3.6-4.5kg) oven-ready goose
  • 2 oz. (50g) butter, melted
  • 2 tablespoons demerara sugar
  • 1 tablespoon lemon juice
  • 2 red skinned apples
  • 2 green skinned apples
  • salt and ground black pepper

    Cooking Instructions:
    1. Pre-heat oven to 425F, Gas Mark 7, 220C
    2. Remove the neck, giblets and any excess fat from the body cavity of the goose
    3. Rinse, then dry with kitchen paper
    4. Season cavity with salt and pepper
    5. Prick the skin all over with a fork and rub with salt
    6. Place the goose on a rack in a roasting tin
    7. Roast in the pre-heated oven for 20 minutes
    8. Cover the breast with foil
    9. Reduce heat to 350F, Gas Mark 4, 180C
    10. Roast for 15 minutes per lb. (450g), draining off fat from the tin twice during cooking
    11. Remove the foil about 20 minutes before the end of cooking time
    12. Carefully lift the goose on to a warmed serving plate, cover with foil and leave for 15 minutes while preparing the garnish
    13. Core and slice the apples into rings and brush with lemon juice and butter
    14. Bake for 10-15 minutes at 400F, Gas Mark 6, 200C
    15. Remove foil from goose and arrange the apples around and on top of it
    16. Sprinkle the apple slices with sugar



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000