Succulent roast goose is cooked with a traditional black pudding, sage and onion stuffing.
To roast the goose:
Prick goose all over with a kitchen fork
Rub with half the butter & season with salt & freshly ground black pepper
Place the goose in a preheated oven (190 degrees Celsius) on a cooking rack
Cook for 1 ½ hours basting with the goose fat.
Add the garlic cloves, apples, carrots & potatoes, cook for a further ½ hour.
Remove from the oven; remove the goose & the vegetables
Deglaze the pan with the chicken stock, add the chopped tarragon, whisk in the remaining butter to form a sauce.
To make the stuffing:
In a hot pan sweat the onions in the butter till soft
Add the chopped black pudding, sausage & sage cook for 5 minutes
Add the egg & bread crumbs & stir to combine
Wrap up the stuffing mix in buttered aluminium foil
Bake in a preheated oven for thirty minutes
Carve the goose, place the carved goose, apples, carrots, potatoes & garlic cloves on a serving platter. Serve with the tarragon sauce & the black pudding stuffing.
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