Golden stuffed goose

This mix of tradition and trend makes for a wonderful family meal and a magnificent centerpiece. The gold stuffed goose recipe combines the goodness of juicy goose meat with a delicious filling full of flavors. The goose’s crispy golden skin adds an extra touch of decadence to this already impressive dish. Whether you’re hosting a special occasion or simply want to give your loved ones a memorable meal, the Golden Stuffed Goose is sure to impress. Serve it with your favorite side dishes and watch your guests marvel at its beauty and taste.

Ingredients

  • 1 oven-ready goose (approx. 4½ kg)
  • 1¼ kg floury potatoes, e.g. B. King Edward, peeled and cut into pieces
  • 50g butter
  • 8 leeks, cleaned, cut into long slices and rinsed, leftovers set aside
  • 6 thick cloves of garlic
  • 2 tablespoons fresh thyme leaves, stems set aside
  • 2x 20g packets of parsley, leaves chopped, stalks aside, plus a few sprigs for serving
  • finely grated zest of 2 untreated lemons
  • 1 tbsp vegetable oil or sunflower oil
  • Gooseneck and gizzards, roughly chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • Leftover leek, finely chopped
  • parsley and thyme stalks
  • 150ml/¼ pint red wine
  • 150ml/¼ pint port
  • 500 ml chicken broth
  • 230 g cranberries or port wine sauce from the jar
  • 50 g fresh or thawed cranberries
  • 6 medium Cox or Braeburn apples
  • 25g butter
  • 2 tsp golden powdered sugar

Preparation steps

  1. Make the filling.
    1. Cook the potatoes for 10-15 minutes until they are soft enough to mash, then drain.
    2. Meanwhile, heat the butter in a large pan and fry the leeks, garlic and thyme leaves until soft, stirring occasionally, 8-10 minutes.
    3. Mash the leek and potatoes together with the parsley, lemon zest and salt and pepper. (This can be made up to a day in advance and stored in the refrigerator until needed.)
  • Preheat the oven to 200°C fan/220°C top/gas.
    1. Pull the two large lumps of fat out of the goose’s cavity.
    2. Using a skewer, pierce the skin all over, especially the legs – being careful not to puncture the flesh.
    3. Rub plenty of salt onto the skin and into the cavities.
    4. Fill the cavity with stuffing, then tie the legs together loosely with string.
  • Lift the goose onto a grill rack in a large roasting pan.
    1. Roast for 30 minutes.
    2. Reduce the oven to 160°C fan/180°C top/bottom heat/Gas 4 and let the dish roast for a further 2-2½ hours.
    3. In the meantime, prepare the sauce and stuff the apples (see steps 4 and 5).
    4. When frying, make sure that the fat that comes out of the goose has not risen and touched the bird. If it’s too close, carefully pour it into a bowl.
    5. At the end of the roasting time, check whether the chicken is cooked by inserting a skewer into the thickest part of the thigh and checking whether the juices run clear. If not, wait another 15 minutes and check again.
    6. When ready, take it out of the oven and increase the heat for the apples to 180°C fan/200°C top/bottom heat/Gas 6.
    7. Let the goose rest for 20 minutes before slicing.
  • To make the sauce, heat the oil in a heavy-based pan over high heat.
    1. Fry the gooseneck, gizzards and carrots for 10 minutes until brown.
    2. Add the onion, leftover leek and herb stems and cook for 5 minutes.
    3. Pour over the wine and port and cook for 5 minutes until the liquid has reduced and becomes syrupy.
    4. Pour in the broth, stir well and simmer for about 20 minutes until a mahogany-colored sauce forms.
    5. Strain into a small pan and reheat before serving.
  • For the apples, mix the cranberry sauce and cranberries in a bowl.
    1. Cut a thin slice from the bottom of the apples.
    2. Cut the peel all around in the middle and then remove the stems and seeds.
    3. Place the apples on a flat baking sheet.
    4. Pour the cranberry mixture into the cavities, top with a dollop of butter and sprinkle the sugar on top.
    5. While the goose is resting, increase the oven temperature to 180°C/fan 200°C/gas 6.
    6. Bake the apples for 20 to 30 minutes, until they are soft and begin to burst and the cranberries begin to ooze juice.
  • Reheat the sauce.
    1. Place the goose on a large platter surrounded by apples and sprigs of parsley.
    2. Serve with the potato filling, quickly braised celery and carrots and the sauce.
    3. And what to do with all the goose fat? Use it to prepare the duck confit and the fried potatoes.
  • Nutritional Information

    kcalfatsaturatescarbohydratesSugarfiberproteinSalt
    1362 79g 9g 67g 13g 8g 88g 1.24g

    Equipment and tools

    • Oven
    • dulcimer
    • Knife
    • peeler
    • Big pot
    • frying pan
    • Aluminum foil
    • Meat thermometer

    Allergen information

    This recipe contains the following allergens:

    • Dairy products (butter)
    • Gluten (flour)

    Storage and leftovers

    Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in preheated oven at 180°C (350°F) for 15-20 minutes or until heated through. Alternatively, you can freeze the leftovers for up to 3 months. Thaw in the refrigerator overnight before reheating.

    Health Benefits of Golden Stuffed Goose

    The golden stuffed goose recipe not only offers a delicious and aromatic dish but also offers several health benefits due to its nutritious ingredients. Let’s explore some of the health benefits associated with this delicious dish:

    1. Rich in protein

    The oven-ready goose used in this recipe is an excellent source of protein. Protein is essential for tissue repair, muscle growth and overall body function. Including proteins in your diet can help promote a healthy immune system and support optimal nutrient absorption.

    2. Nutrient-rich potatoes

    The recipe calls for floury potatoes like King Edward, which are rich in vitamins and minerals. Potatoes are a good source of potassium, vitamin C and B vitamins. They provide energy, aid digestion, support brain function and help maintain healthy blood pressure.

    3. Leeks for healthy digestion

    Leeks, a key ingredient in this recipe, are rich in fiber, which promotes good digestion. Fiber contributes to the regularity of bowel movements, prevents constipation and supports a healthy intestinal microbiome. Leeks also contain antioxidants that help protect against cell damage and reduce the risk of chronic diseases.

    4. Immune-boosting garlic

    By adding powerful garlic cloves, this dish strengthens your immune system. Garlic contains allicin, a compound known for its antimicrobial and antiviral properties. It can help reduce the severity of colds and flu, lower blood pressure, and improve heart health.

    5. Antioxidant-rich herbs

    The recipe contains fresh thyme and parsley, both of which are rich in antioxidants. Antioxidants protect cells from free radical damage and may reduce the risk of chronic diseases, including heart disease and certain cancers.

    6. Nutritional Value of Cranberries

    The cranberries used in the recipe offer numerous health benefits. Cranberries are a rich source of vitamins C, E and K as well as fiber and various antioxidants. They are known for their potential to promote urinary tract health and prevent urinary tract infections.

    7. Apples for heart health

    Cox or Braeburn apples included in this recipe are not only delicious but also heart-healthy. Apples contain soluble fiber, which may help lower cholesterol and support cardiovascular health.

    8. Balanced cooking methods

    The Golden Stuffed Goose recipe incorporates balanced cooking methods, including roasting and sautéing, which help preserve the nutritional value of the ingredients while enhancing flavor.

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