Few dishes seem more festive than a roasted goose. This recipe is not a traditional one but the combination of the rich, dark meet and the piquant apple mixture, rather like a fresh-flavoured apple curry, is quite delicious and easy to do. Allow at least
Remove the giblets and remove and reserve any lumps of fat from the goose. Rub the skin with salt and put the goose breast-side down on a rack in a large roasting pan or dish. Place the pieces of goose fat on top and cover the dish with foil.
While the goose is cooking, put the crystallized ginger in a small bowl of hot water and leave it to soak. Chop the peeled garlic, fresh ginger and chillies together finely. Peel, core and slice the apples. Take
About 45 minutes before the goose is finished cooking, pour out as much fat as possible from the pan and pour in the apple juice. Turn the goose over so that it is breast side-up. Stir the caster sugar into the soy sauce and brush the mixture all over the goose. Put it back in the oven without any foil.
When ready to serve, re-heat the apple mixture gently and stir in the chopped coriander, mint or parsley. Pour off any more fat from the pan juices; then season them to taste and use as gravy. The apple mixture should be spooned on top of the carved goose on your plate.
© 1978 Josceline Dimbleby. All rights reserved.