Crispy Stuffed Roast Goose

    (21)
    1 day 4 hours 30 minutes

    Fresh goose stuffed with wild rice and shiitake mushrooms. The secret to keeping it crispy is to allow the skin to fully dry for at least 24 hours before roasting.


    24 people made this

    Ingredients
    Serves: 12 

    • 1 (5kg) goose
    • 250g wild rice
    • 5 cups cold water
    • 1 tablespoon butter
    • 1 onion, diced
    • 380g shiitake mushrooms, sliced
    • 1 egg
    • salt and freshly ground black pepper, to taste
    • 1/2 cup dry sherry
    • 2 cups giblet stock

    Directions
    Preparation:1hour  ›  Cook:3hours30min  ›  Extra time:1day drying  ›  Ready in:1day4hours30min 

    1. Carefully prick the goose on all sides with a cocktail stick, taking care to avoid piercing the flesh. Fill a saucepan large enough to hold the goose 2/3 full of water and bring to the boil.
    2. Submerge bird neck side down for 1 minute until goose bumps arise on the goose. Turn goose to tail side down and repeat the process. Remove goose from the saucepan and drain.
    3. Place goose breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
    4. Cook the rice the night before roasting the goose. Place the rice in a saucepan with water and bring to the boil. Reduce heat to low, cover and simmer 45 minutes. Refrigerate overnight.
    5. Preheat oven to 180 degrees C.
    6. Melt the butter in a frying pan over medium heat and cook the onion until softened. Mix in cooked rice, mushrooms and egg. Season mixture with salt and pepper.
    7. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the rice and mushroom mixture. Seal cavities with kitchen string and place the goose breast side down on a rack in a roasting pan.
    8. Roast bird in preheated oven for 1 1/2 hours. Do not open the oven door. Remove bird from the oven and use a baster to remove the fat that has accumulated in the bottom of the tin.
    9. Turn bird on its back in the roasting pan then continue roasting 1 hour or until the internal temperature when tested with a meat thermometer has reached a minimum of 80 degrees C.
    10. Increase the oven temperature to 200 degrees C. Remove goose from the oven and transfer to a larger roasting pan. Set the original pan aside for the gravy. Return to the oven for 15 minutes to further crisp and brown the bird.
    11. Take out the goose and let it sit uncovered for 30 minutes before removing stuffing.
    12. To make gravy, place the original roasting pan over 2 burners. Mix in dry sherry and scrape the pan with a wooden spoon. Combine these drippings with giblet stock to make gravy for the goose and stuffing.

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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (19)

    by
    0

    I made this for the first time christmas 2005. It was a rather long and complicated process, although the outcome was worth it. The only problem I had was that the wings and legs got a touch over cooked because I couldn't get them tucked under properly. Next time I would use kitchen string to tie it. My kids absolutley adored it and have been asking ever since for me to make it again.  -  21 Jul 2008

    by
    0

    I threw a dinner party for 12 last night and this recipe was the main. I have never made goose before, but this recipe turned out beautifully. It was very involved and time consuming, but the end result was well worth it. In short, this was delicious.  -  21 Jul 2008

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    0

    goose will definately be a regular dish on my table with this recipe! DELICIOUS!!  -  21 Jul 2008

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