BellaOnline Forums Food and Wine Holiday/Seasonal Cooking Roast goose

Hello does any one eat goose?

Help - We will be having roast goose this holiday and apart from roast potatoes and parsnips which every book seems to recommend - what other veggies or stuffings go well with goose?
Ideas gratefully welcomed! <img src="/images/graemlins/smile.gif" alt="" />

Walking

Of all exercises walking is the best.
- Thomas Jefferson

Braised red cabbage goes well with goose as do simple mixed green vegetables with a mint butter. (seeing as the goose is such a rich meat anyway)

For the stuffing here's 2

Prune stuffing

soak 8oz prunes in � pint red wine or port for 1 day, de-stone and cut each into 4 (reserve the port)
In a bowl mix together
1� lb cooking apples, peeled, cored & chopped
4 celery sticks sliced
1 tablesp mixed dried herbs
grated rind 1 orange
The goose liver, chopped
1lb sausagemeat
4oz chopped pecans or walnuts
2 beaten eggs
Season with salt & pepper and moisten with half of the reserved port or wine

Stuff the neck end with half of the stuffing, secure the flap of skin under the bird with a small skewer and either put the rest into the cavity or in a separate dish or rolled into balls to cook.
Put the bird on a rack in the roasting tin and rub with sea salt. Prick the bird all over to let the fat run out - this gives the bird a wonderful crisp brown skin. Cook 190C/375F for 30 minutes then turn the heat down to 180C/350F (if the skin gets too dark cover with foil) On no account get rid of the fat (there'll be loads just keep removing it and keep it - it's the best thing for roasting potatoes and will keep sealed in a jar for 2 months in the fridge.

Sorry - forgot the other 1!

Thyme & leek stuffing

2lb floury potatoes such as king edward peeled and cut into large chunks
2 oz butter
6 garlic cloves chopped
8 leeks trimmed chopped into long slices
2 tablesp fresh thyme leaves, stalks reserved
4 tablesp fresh parsley, leaves chopped stalks reserved
finely grated zest of 2 lemons

Boil the potatoes for 10 - 15 minutes
Heat the butter in a large pan and fry the leeks, garlic and thyme leaves, stirring occaisionally for 10 minutes until soft. Mash the leeks and potatoes together with the parsley, lemon zest, salt & pepper. (this can be prepared the day before)
Pack the cavity with the stuffing and loosely tie the legs together with string. Roast as before

Hope you like them

Domestic Guru