Glazed Goose with Apples, Ginger and Green Chillies

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 12 oz (375 g) of goose per person.

Ingredients

  • 12-15 lb (5.4-6.7 kg) goose
  • 4 oz (125 g) crystallized ginger
  • 4 large garlic cloves
  • 1-2-inch (2.5-5 cm) piece of fresh ginger, peeled
  • 2 fresh green chillies, de-seeded
  • lb (750 g) eating apple
  • juice of 1 lemon
  • 6 tablespoons (6 x 15 ml spoons) natural yogurt
  • 5 fl oz (150 ml) apple juice
  • 2 tablespoons (2 x 15 ml spoons) caster sugar
  • 2 tablespoons (2 x 15 ml spoons) dark soy sauce
  • a handful of chopped coriander, mint or parsley
  • salt, black pepper

Method

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. Heat the oven to Gas Mark 4/350°F/180°C and cook the goose for 20 minutes per 1 lb (500 g).

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 4-5 tablespoons of goose fat from the roasting pan and heat this to medium heat in a flameproof casserole dish or heavy saucepan. Add the chopped garlic, fresh ginger and chillies and stir for 30 seconds. Add the sliced apples, stir and then cover the dish. Strain the soaked crystallized ginger and cut it into slivers. Add it to the cooked mixture, together with the lemon juice, and season with salt. Cover the pan again and cook over a low heat for 20-25 minutes, until the apples are fairly mushy. Stir in the yogurt and remove the pan from the heat.

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.

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