Cloadgh McKenna brings a festive feast to the table with a succulent goose stuffed with fruity flavours
Roast goose with potato and prune stuffing
Method
For the stuffing, melt the butter in a large frying pan and add the onions, apples and honey. Cover and leave to sweat over a low heat for 5 minutes. Remove the lid and add the potatoes and rosemary, and leave to caramelise for about 5 more minutes, stirring occasionally. Remove the pan from the heat and set aside to cool.
Pull out any any large chunks of fat from the cavity of the goose, but don't discard them - you can use it for roasting potatoes! Wash the and dry the bird, and season with salt and pepper. Spoon the stuffing into the goose, and brush the skin with a little melted goose fat Tuck a few sprigs of rosemary behind each leg.
Place the bird in a pre-heated oven (180C/Gas 4) for 2 hours. Prick the the thigh to test whether the bird is cooked. If the juices run clear, it's ready, but if they're pink, the goose needs a few minutes more in the oven. Leave the bird for 15 minutes in a warm place before carving.
This recipe is also great when made with duck. You can substitute the apricots for prunes in the stuffing.
Cook: 2 hrs 20 min
Ingredients
1 Goose, about 5kg40g Butter
2 tbsp clear honey
1 tbsp chopped rosemary leaves
1 bunch Rosemary
1 onion, diced
200g prunes, roughly chopped
300g cooking apples, peeled, cored and sliced
800g Potatoes, peeled and diced
1 tsp freshly ground salt and pepper, or to taste
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