Stuffed Goose With Port And Madeira Gravy
This recipe for roast goose with pearl barley stuffing is a true holiday delight. Rich flavours of goose, mixed with the aromatic blend of onions, ginger, and nutmeg create a mouth-watering filling that is stuffed inside the bird before roasting. The crispy skin and succulent meat, paired with a homemade stock-based gravy, will make this dish the star of your festive table.
— Constant Cookbook
Ingredients
- 2 tbsp goose fat
- 3 onions
- 2 thumb-size pieces ginger
- 3 bay leaves
- ½ nutmeg
- 1 oven-ready goose
- 1kg/2lb 4oz cooked pearl barley
- 2 lemons
- 3 free-range eggs
- 250g/9oz prunes
- bunch fresh parsley
- ½ Bramley apple
- 300g/10½oz chicken liver
- and saltblack pepper
- ½ bunch sage
- ½ bunch rosemary
- 1 tbsp oil
- 2 tbsp plain flour
- 225ml/8fl oz Madeira
- 250ml/9fl oz port
- 1.5 litres/2½ pint stock
Instructions
- Melt half of the goose fat in a large pan. Add the onions, ginger, bay leaves and nutmeg, and gently fry until golden-brown â about 20 minutes.
- In a separate pan make a stock, fry the goose neck, gizzards and heart in a tablespoon of goose fat until browned. Add two litres of water and leave to simmer. When you are ready to use the stock, it will need to be strained.
- Tip the cooked onion mixture into the cooked pearl barley. Add the lemon zest, grated eggs, chopped prunes, parsley, grated apple, 300g/10½oz chicken livers any other liver (chopped) from the goose giblets. Add lots of black pepper plus two teaspoons salt. Mix everything together using your hands.
- Mix the chopped sage and rosemary leaves with a few heaped teaspoons of salt.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Stuff the goose with the pearl barley mixture, rub the skin with a little oil and sprinkle over the rosemary and sage salt. Transfer to the oven and roast for about 15 minutes per 450g/16oz plus an extra 20 minutes (2-3 hours depending on the size of your goose), or until the juices run clear and the skin is crisp.
- Remove the cooked goose from the roasting tray, cover and set aside to rest while you make the gravy.
- For the gravy, remove most of the fat from the roasting tray, leaving approximately two tablespoons remaining in the tray. Place the tray over a low heat, add the flour and mix to form a loose paste. Cook for 2-3 minutes, then add the Madeira and port. Bring to the boil while stirring constantly and simmer for two minutes before pouring in 1.5 litres/2½ pint stock (made earlier from the goose neck and gizzards). Bring to the boil before straining and serving in a jug.
Prep Time
PT1H
Yield
Serves 6-8
Comments
No comments found.