We always have roast goose for Christmas dinner and this recipe makes an already special dish magnificent. Don't forget to use the goose fat to roast the best potatoes ever and the giblets to make the gravy.
1 whole goose
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt and freshly ground black pepper, to taste
8 apples, tart or sweet or both
vegetable oil or goose fat
6 tablespoons brandy
2 teaspoons cinnamon
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Prick the skin on the goose breasts really well. Cover the legs with some of the spare fat from the goose (if available) to prevent them from drying and burning.
Spice Rub: Mix together the allspice, cinnamon, salt and pepper then massage into the skin of the goose.
Apple Stuffing: Core and cut the apples into slices. Fry the apples gently in the goose fat or oil in batches in a large frypan until lightly browned all over. Sprinkle with the brandy and cinnamon.
The Goose: Stuff the goose cavity with the apple stuffing. Place the goose on a large sheet of foil. Make a parcel around the goose with a small hole of 1 to 2cm at the bottom to allow the excess fat to escape. Make a fold over the legs as it will help to ensure that they do not burn.
Place the goose in a roasting tin breast up on a trivet if you have one. If no trivet just place the goose wrapped in the foil in the roasting tin with the hole in the foil just off the bottom to allow to drain.
Place tin in the preheated oven. Cook for 15 minutes per 500g, plus a further 20 minutes. Baste hourly and ensure the legs remain covered. For the last 45 minutes uncover the breast to crisp the top skin by opening the foil and folding it back; leave the foil protecting the legs. Baste well.
Once cooked; lift the goose onto a carving dish and put in a warm place for 20 to 30 minutes to rest.