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Roast Goose, Roast Potatoes and Cherry Sauce served with Chestnut, Apricot and Sage Stuffing 

Ingredients 

Goose

  • 1 x 4 kg goose giblets removed
  • 2 x cloves
  • 1 x star anise
  • 1 x tsp Szechuan peppercorns
  • 1 x tbs juniper berries
  • 2 x tbs Maldon sea salt
  • 200mls honey
  • 50 mls soy

Roast Potatoes

  • 1.5kg of potatoes
  • Goose fat
  • Rosemary
  • Sea salt and pepper

Stuffing

  • 3 x onions finely chopped
  • 12 x sage leaves
  • 200g butter
  • 250g bread crumbs
  • 100g apricots
  • 100g chestnuts
  • 1 x zest of orange 
  • Sea salt and pepper

Cherry Sauce

  • 300g fresh cherries pitted
  • 100g brown sugar
  • 100mls brandy
  • 50mls red wine vinegar
  • 200mls dark chicken stock
  • 50g butter  

Method

Roast Goose

  • Pre heat the oven to 200/gas mark 6.
  • With a small, sharp knife, lightly prick the goose all over on the fat.
  • In a pan toast the spices and salt and leave to cool, then crush in a spice grinder to a fine powder.
  • Rub the mix all over the goose.
  • Put the goose on a rack in the oven with a deep roasting dish underneath to catch the fat, roast for 25 minutes.
  • You can carefully empty the fat from tray and can be stored in airtight in the fridge, delicious for roasting potatoes.
  • After this time, reduce the temp of the oven to 140gas mark for and slow roast the goose for a further 2 hours, try to baste with the fat every 20 minutes to maximize flavor.
  • When the 2 hours have passed drain off 90% of fat from the roasting tray and pour honey over the bird and turn the oven back to 180 to glaze and caramelize.
  • Keep a close eye on the bird and baste every five minutes until golden. On the last baste add the soy and finish glaze the goose.
  • Take the goose from the oven and allow to rest for 45 minutes with a piece of tin foil on top to keep warm 

Roast Potatoes

  • Peel and cut into even size pieces.
  • Place in a pot of boiling water and bring it the boil, let simmer for 3 minutes and strain in a colander.
  • Place on a cooling rack to allow to cool completely. Put a heavy roasting tray with some vegetable oil into a hot oven for 15 minutes.
  • Carefully place the cooled potatoes into the hot tray, season with plenty of salt and pepper and roast for 30 to 49 minutes until crispy 

Cherry Sauce

  • Place the sugar in heavy based pot with a little water and place on a medium heat. Bring to a caramel - add the cherries and brandy and flambé.
  • When the flame goes out add the vinegar and chicken stock and boil for 10 minutes.
  • When ready to serve stir in the cold butter into the boiling sauce, this will give the sauce more body and shine.    

Stuffing

  • Sauté the onions and sage in the butter until soft, add the chopped apricots and chopped chestnut’s, Allow to cool, add  of the bread crumbs and zest of orange.   
  • I like to put the stuffing on a casserole dish and roast for 30-40 minutes at 170/gas mark 5 so you get some crispy bits around the edge and nice and soft in the centre. 

Chef’s Tip  

  • It takes a lot of effort to baste the goose through the cooking process but is well worth it when you and your guests see the final result
  • Be careful when you flambé and if you are worried the flames get to big place a lid on the pot and flames will die

 

 

 

 

 

 

 

The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie