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Galantine of Goose with a Festive Cranberry Stuffing, Cherry Glaze and Sauteed Broccolini

Try this exquisite Christmas Goose recipe this Christmas.


  • Ingredients

  • 1 large goose, boned

  • 2 cups fresh breadcrumbs

  • 1 kg fresh cherries, pitted

  • ¼ cup honey

  • 1 bunch chives

  • 100 gms butter

  • 1 onion, finly diced

  • 1 large carrot, grated

  • 2 stick celery, grated

  • 2 eggs

  • 1 shot brandy

  • 1 teaspoon cinnamon

  • ½ teaspoon allspice

  • ½ cup dried cranberries

  • ½ cup brown sugar

  • ½ cup chopped parsley

  • 1 tbsp thyme

  • 1 tbsp salt

  • pepper

  • Cherry Glaze

  • 1 cup brown sugar

  • 1 cup water water

  • ¼ cup conac or brandy or rum

  • 2 cups cherries, pitted

  • ½ cup stock

  • Broccolini

  • 1 bunch broclini, cooked in salted boiling water tail cooked but still crisp, place on a towel to dry

  • 2 cloves garlic, crushed

  • 1 cup crutons

  • ¼ cup olive oil

  • ¼ cup chopped parsley

  • 2 tbsp chopped thyme

  • 1 chilli, chopped

  • salt and pepper


  • Galantine:

  • 1.

    In a pan over medium heat, add a little oil, sweat onion, carrot and celery for 5 to 6 minutes or until tender. Transfer to a blender and blitz until a smooth puree forms. Set aside.

  • 2.

    In a large mixing bowl, combine breadcrumbs, cherries, dried cranberries, honey, cinnamon, all spice, parsley, chives, brown sugar, thyme, blended vegies, eggs, brandy, salt and pepper. Mix until all ingredients are incorporated.Lay out boned goose skin side down. Sprinkle with a generous amount of salt and pepper. Arrange stuffing in a sausage shape a long the length of the goose.Pull both sides of the goose together and secure with a skewer and tie with butchers twine.Transfer to a tray with a wire rack, drizzle with olive oil and a pinch of salt. Bake in a preheated oven at 180C for 1 hour or until meat is tender.

  • Cherry Glaze:

  • 1.

    Combine sugar and water in a pan over a medium heat. Simmer for a few minutes, without stirring until caramel forms. Add pitted cherries, brandy and stock. Cook for a further few minutes until sauce thickens. Set aside in a warm place.

  • 2.


  • 3.

    In a pan heat oil over a medium heat, fry garlic and chilli for 2 minutes until the garlic is just soft.

  • 4.

    Add cooked broccolini, herbs, salt and pepper, sauté for 30 seconds and keep warm on a dish.

  • Serve:

  • 1.

    Slice galantine, serve with a side of broccolini and a spoonful of the cherry glaze.

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