Every year in November I make a roast goose for dinner. It all started a few years back when I was passing the frozen section in the local grocery shop and came across the goose. Suddenly all the childhood memories came back: the cast iron roasting tin big enough for the bird and only just about fitting the oven, the table set with the golden embossed crockery, the homemade vinegar poached pears and plums served on a side in little china porcelain bowls. I needed to recreate that perfect luxurious yet homely dinner, to bring these tastes back and to gather friends around the table on a dark autumn evening.
As a fresh goose is a bit hard to come by in Ireland I am happy to get the frozen one. If you buy it a day in advance there is enough time to defrost and you do not need to struggle trying to fit the 3-4 kg of the bird into your fridge. The frozen goose also usually comes with giblets which is only a great reason to make stuffed neck. Now, this takes the roast goose to an entirely new level and I am very proud that this is my little, or not so little, addition to the family recipe.
Surprisingly, the preparation does not take much time or effort. You will only need to pluck any remaining feather shafts and season. The stuffed neck requires an additional hour and a half so if making that (and did I mention it is worth all the time), make sure to start earlier so that you are ready to put the goose in the oven 3 and 1/2 to 4 hours before your dinner.
Roast Goose
1 goose (fresh or frozen)
3 tbsp of dried marjoram
5-6 onions
3-4 bay leaves
salt and pepper
Stuffed goose neck
goose giblets such as liver, heart, gizzard and neck
3 tbsp of breadcrumbs (freshly made if you have any piece of sourdough or breadroll)
3 bay leaves
1 tbsp peppercorns
1 tbsp of all spice berries
2-3 sticks of celery
2 tbsp goose fat
bunch of parsley
a few sprigs of thyme
1 egg
salt and pepper
First prepare the stuffing. In a medium pot bring to boil the giblets (without liver or heart as they will be fried) and simmer with celery sticks, bay leaves, peppercorns and all spice berries for at least an hour. Then use some of the goose fat to fry the liver and heart until golden brown. Once all is ready and cooked, add the breadcrumbs, mix well and mince in a mincer. Season with salt and pepper. Add plenty of chopped parsley and finally mix in the egg.
Lay out the neck flat on the board or kitchen top and fill with the prepared stuffing. Use a thread and needle to fix the neck back together pushing the stuffing tight in.
Preheat the oven to 190°C fan. Place the goose in a large roasting tin breast side up and brush with some water. You will be turning the goose a few time while roasting. Remove any excess fat. This can be melted and stored or used for roast potatoes. Prick the skin with a fork or knife. Rub the goose with some salt, pepper and marjoram. Place the peeled onions in the goose cavity along with the bay leaves.
Put the stuffed neck on the side. You want to make sure it will baste in the goose fat while roasting so that the skin gets crispy and golden brown.
Roast for 3-4 hours depending on the size and turn every hour to make sure the skin is golden brown and crispy and the meat is dark and velvety soft.
Serve with roast potatoes (just make sure to use some goose fat) red cabbage, purple carrots or beetroot salad. Place any preserves such as poached pears, pumpkin chutney, quince jam etc. in little serving bowls on the side.
Enjoy with your friends and family on a cold November evening.
Sonia's Storyge 