Roast goose with black pudding apple and sage recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Skewer
- Cocktail stick
- Whisk
- Saucepan
- Fine-mesh sieve
- Serving platter
- Spoon
- Ladle
- Pastry brush
- Kitchen timer
- Instant-read thermometer
- Paper towel
- Stove
- Kitchen scale
- Measuring cup
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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