Michaelmas goose with apples and sage

Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

The goose remains an obdurately seasonal bird, breeding in spring and ready for table no earlier than the first month of autumn. At Michaelmas (29 September) the bird is still a gosling; by Christmas it’s a goose.

Ingredients

  • 1 Michaelmas goose (5–6 kg, dressed weight)
  • 2 cooking apples, peeled, cored and chunked

Method

Preheat the oven to 180°C/350°F/Gas mark 33.

Wipe over the bird and singe off any stray hairs or feather stumps. Pull out the golden fat in the cavity and rub it over the breast (save the rest for roasting potatoes).

Season the bird inside and out, stuff the cavity with