Michaelmas Goose

Recipe by Leta8076
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the goose liver, neck, gizzard and heart in salted water, simmering for 20 minutes.
  • Strain and reserve stock.
  • Chop the liver for stuffing and set aside.
  • Discard the neck, gizzard and heart.
  • Peel and boil the potatoes until fork tender.
  • Cool and cut into chunks.
  • Blanch the salt pork in boiling water for 5 minutes, drain and dice fine.
  • Mix all the stuffing ingredients together and season very highly.
  • Put the stuffing into the breast cavity of the bird and secure the vent.
  • Place the bird in a roasting pan with a scant cup of the giblet stock.
  • Cover the bird with foil and roast in a hot oven preheated to 400 F for 30 minutes.
  • Lower heat to 350 F and cook for 20 minutes/lb.
  • (aprox 3 hours).
  • Baste at least twice during the cooking and add another scant cup of stock if the pan is running dry.
  • Remove the foil and roast an additional 15 minutes to allow the skin to crisp up.
  • In the 18th and 19th centuries onion sauce was always served with the goose.
  • To make the sauce: Cook the onions in the milk and water with the slice of turnip until soft.
  • Mash onion and mix with butter, nutmeg, salt and pepper.
  • Beat until smooth and add a little cream to finish.
  • Puddle sauce on plate or serve in small side dish.
  • To make the applesauce:
  • Cook the apples in water until tender.
  • Sieve or mash them and add butter, sugar and a pinch each of nutmeg and salt.
  • Serve hot.
  • (May be made ahead and reheated) Served on the side with the goose.
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