- 5kg goose
- 4 quinces or bramley apples
- 1 lemon, zest and juice
- 8 Medjool dates
- 8 cardamom pods
- 1 tsp ground cinnamon
- Freshly grated mace or nutmeg
- 50g fresh breadcrumbs
- Sea salt
- Freshly ground pepper
- 2 bay leaves
- 4 tbsp quince paste or cranberry sauce
A GLORIOUS GOOSE GUIDE These cooking times are based on a 5kg goose. If your goose is larger or smaller, cook for 30 mins at 200°C, then at 180°C for 30 mins per kg (and glaze for the final 15 mins) GET AHEAD. You can make the stuffing the day before. Make sure the quinces are tossed with lemon juice to stop them browning. Cover the bowl and store in the fridge.
1. Heat your oven to 220°C/Fan 200°C/Gas 7. Remove the giblets from the goose and set aside to make a rich gravy. Pat the goose dry. Let the goose come to room temperature (this takes approximately 2 hrs).
2. Line a roasting dish with foil. Place a rack on top. Sit the goose on the rack. This will help the fat to drain from the goose. Lightly prick the goose skin all over, but take care not to pierce the flesh. Set aside.
3. Peel, quarter and core the quinces. Chop into 1 cm chunks. Tip into a large bowl. Squeeze over a little lemon juice to stop them browning. Add the zest. Halve the dates. Discard the stones. Finely chop the dates. Add to the bowl.
4. Crush the cardamom pods in a pestle and mortar. Discard the papery husks. Finely crush the seeds. Add to the bowl with the cinnamon, a good pinch of grated mace or nutmeg, the breadcrumbs and salt and pepper. Mix well.
5. Spoon the stuffing into the goose’s body, adding the bay leaves. Secure the end with a couple of cocktail sticks. Dust the goose with salt and pepper. Roast for 30 mins.
6. Remove the goose from the oven. Lower the temperature to 180°C/Fan 160°C/Gas 4. Pour out any fat that has collected in the roasting tray. It’s important to do this often to stop it burning. Roast the goose for another 2 hrs 15 mins, pouring off the fat every 30 mins. Save the fat for roasting potatoes.
7. While the goose roasts, melt the quince paste or cranberry sauce in a small pan. Remove the goose from the oven and baste it with the melted quince paste or cranberry sauce. Roast for 15 mins. Insert a skewer into the goose leg. The juices should run clear. If not, cook a little longer till they do.
8. Leave the goose to rest on a board, covered with a tent of foil, for at least 1 hr. Carve the goose and serve it with spoonfuls of the quince and date stuffing.