Recipe

Roast goose with fruit and nut seasoning

Have you always wanted to roast a goose for Christmas day? Here's your chance with this simple recipe. Don't let the addition of chicken giblets put you off, they help the stuffing graduate from delicious to amazing!

  • 3 hrs 15 mins cooking
  • Serves 8
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Ingredients

Roast goose with fruit and nut seasoning
  • 20 gram butter, melted
  • 1 tablespoon honey
  • 1 teaspoon light soy sauce
  • 3.5 kilogram goose
  • plain flour
Fruit and nut seasoning
  • 2 tablespoon vegetable oil
  • 200 gram chicken giblets, finely chopped
  • 1 brown onion (150g), finely chopped
  • 1 trimmed celery stalk (100g), chopped
  • 1 apple (150g), chopped
  • 1/2 cup (70g) silvered almonds
  • 1 cup (75g) coarsely chopped dried apricots
  • 1 cup (85g) finely chopped raisins
  • 1 tablespoon chopped fresh mint
  • 1 1/2 cup (100g) stale breadcrumbs

Method

Roast goose with fruit and nut seasoning
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    For the fruit and nut seasoning, heat half the oil in medium saucepan, add giblets; cook, stirring, until browned; drain and set giblets aside. Add remaining oil to pan, add onion and celery; cook, stirring, until onion is soft. Add apple and nuts; cook, stirring, until nuts are browned lightly. Remove from heat, stir in giblets, apricots, raisins, mint and breadcrumbs; cool.
  • 3
    Combine butter, honey and sauce in small bowl, brush mixture over inside and outside of goose. Fill goose with seasoning, secure opening with skewers. Tie legs together, tuck wings under goose. Prick skin to release fat during roasting.
  • 4
    Lightly flour large oven bag; place goose in bag, secure with tie provided. Make holes in bag as advised on package. Place goose breast-side-up in baking dish, cover dish with foil; roast 1 hour. Remove foil, roast goose further 1 hour.

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