Roast goose with dried fruit sauce

Roast goose with dried fruit sauce

By
From
Catalonia
Serves
4-6
Photographer
Laura Edwards

I’ve never published a book with a goose recipe in it, mainly because goose doesn’t seem to be that popular. I think it’s delicious though, and worth the investment once in a while.

Using dried fruit is a really Mediterranean thing to do, and it’s usually done with chicken, so here’s a bit of a change. Disfruta – enjoy.

Ingredients

Quantity Ingredient
1 goose, (about 4 kg)
1 apple, quartered
1 orange, halved
small bunch mixed herbs, (parsley, thyme, rosemary)
sea salt
freshly ground black pepper

for the sauce

Quantity Ingredient
250g chopped mixed dried fruit, (apricots, sultanas, prunes, apples)
1 orange, juiced
150ml sweet wine
olive oil, for frying
2 shallots, finely chopped
1 garlic clove, finely sliced
500ml fresh chicken stock
handful chopped parsley

Method

  1. Preheat the oven to 180°C.
  2. Put the goose in a large roasting tin on a trivet. Put the apple inside the goose, squeeze orange juice over the bird and put the orange halves and the herbs inside with the apple. Season the whole bird generously. Pour 150 ml of water into the tin under the goose and roast for 2–2 1/2 hours until golden and cooked (the juices will run clear when you pierce the thickest part with a skewer).
  3. Meanwhile, prepare the sauce. Put the dried fruit in a pan with the orange juice and wine. Bring to a simmer then remove from the heat and set aside for the fruit to absorb the flavours and liquid.
  4. Heat a li¢le olive oil in another pan and fry the shallots for 10 minutes then add the garlic and the soaked fruit. Add the stock and simmer for 15 minutes. Season and stir in the parsley.
  5. When the goose is cooked, transfer to a dish to rest. Skim the fat from the juices in the tin then add the juices to the sauce. Slice the goose and serve with the dried fruit sauce.
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