Roast goose with black pudding apple and sage recipe | delicious. magazine
River Cottage chef Gill Meller shares his recipe for roast goose. It can be enjoyed at anytime during the winter, when the bird is in season.
Ingredients
- 4-5kg oven-ready free-range goose
- 1 bunch fresh sage
- 5 eating apples
- 2 shallots, finely chopped
- 250g good-quality black pudding, crumbled
- Finely grated zest ½ lemon
- 1 small knob butter, softened
- 1 heaped tbsp plain flour
- About 600ml fresh chicken stock
- Glug of cider or wine
- Roast potatoes and buttered greens to serve
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