Name: Roast Goose With Giblet Gravy And Crisp Stuffing
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 oven-ready goose (4.5–5 kg), wings removed and reserved; Sunflower oil, for roasting; 1 tbsp oil, for the stuffing; 3 large onions, finely chopped; 500 g fresh white breadcrumbs; Finely grated zest of 1 lemon; 4 tbsp chopped fresh sage; 3 tbsp chopped curly-leaf parsley; 1 large egg, beaten; Salt and black pepper, to taste; Oil, for drizzling over the stuffing; 4 rashers streaky bacon, chopped; Goose giblets; 1 small onion, chopped; 1 carrot, chopped; 2 celery stalks, chopped; 1 tsp oil, for the gravy stock; 1.2 litres water; 2 fresh bay leaves; 1 tbsp flour; 4 Cox apples, peeled, cored and sliced; 100 ml water, for the apple sauce

Roast Goose With Giblet Gravy And Crisp Stuffing

Rick Stein shares his method for a delicious roast goose, complete with giblet gravy and crisp stuffing. The goose is roasted on a wire rack to allow the fat to render, while the giblets and bacon create a deep-flavored stock. The stuffing is baked in a dish for a crunchy texture, and the gravy is made from the roasting juices and stock.

Method

9 steps

Heat the oven to 220°C. Remove excess fat from inside the goose and save it. Set the goose on a rack over a roasting tin and roast following the cooking guidance for its weight, draining excess fat from the tin when needed.
For the stuffing, fry the onions in oil until soft and lightly browned. Mix them with the breadcrumbs, lemon zest, sage, parsley, salt and pepper. Stir in the beaten egg to bind.
Put the stuffing in an ovenproof dish, drizzle with oil and bake for about 30 minutes until crisp and golden.
For the giblet stock, brown the reserved goose wings, bacon, giblets and chopped vegetables in a little oil. Pour off excess fat, add the water and bay leaves, and simmer gently for 1 hour. Strain and reserve the stock.
After the goose has roasted for about an hour at the lower oven temperature, drain excess fat from the tin and continue roasting until the thigh juices run clear when pierced.
Lift the cooked goose onto a board, cover loosely with foil and rest for at least 20 minutes.
Make the gravy in the roasting tin: leave about a tablespoon of fat, stir in the flour, then add the giblet stock while scraping up the browned bits. Season and strain into a gravy boat.
Simmer the sliced apples with 100 ml water for 12–15 minutes, stirring occasionally, until soft and smooth. Keep warm.
Carve the goose and serve with the crisp stuffing, apple sauce and giblet gravy.

Recipe notes

Helpful tips

Use a thermometer rather than timing to check the goose is cooked.
Render the trimmed goose fat gently with a little water to make goose fat for roast potatoes.