Ingredients
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1 oven-ready goose, around 11 lb Fruit stuffing: 4 oz stoned prunes, roughly chopped 4 oz dried apricots, roughly chopped 3 fl oz port 2 eating apples, peeled, cored and diced 1 small red onion, chopped Half-teaspoon ground cinnamon Quarter-teaspoon ground nutmeg Salt and pepper Forcemeat stuffing: 1 small onion, chopped 1 celery stick, chopped The goose liver, finely chopped Finely grated zest and juice 1 orange 8 oz good quality pork sausage meat 1 teaspoon fresh thyme leaves, or 1 level teaspoon dried thyme 3 tablespoons chopped parsley 2 oz soft breadcrumbs 1 egg, lightly beaten Freshly grated nutmeg Salt and pepper Apple sauce: 2 quinces, peeled, cored and diced 1 1/2 lb cooking apples, peeled, cored and cut into chunks Juice 1 orange Generous glass of port 1 cinnamon stick Sugar to taste
Procedure
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Prepare the fruit stuffing. Soak the prunes and apricots in the port overnight,
or for up to two days. Mix with the remaining stuffing ingredients. To make the
forcemeat stuffing, mix together all the ingredients, adding just enough egg to
bind. Remove the excess fat from inside the goose. Put the forcemeat stuffing
into the neck end, pressing it in firmly and then tucking the flap of skin
neatly down around it. Secure firmly underneath with a skewer. Put the fruit
stuffing into the body cavity. Season the goose and put on a trivet in a
roasting tray. Cover and roast in an oven preheated to 350:F until tender,
allowing 20-25 minutes per pound, removing the foil for the last 30-40 minutes
of cooking. While the goose is cooking, make the apple sauce. Put the quinces
into a pan with just enough water to cover, then simmer gently for 30-40 minutes
until tender. If necessary, boil hard to reduce the water to just a few
tablespoons. Add all the remaining sauce ingredients, except the sugar, cover
and cook until the apples have collapsed, then add sugar to taste. Serve hot or
cold with the goose.
