Baked Goose with Chestnuts

Name: Baked Goose with Chestnuts
Yield: Serves 6-8
Cuisine: Australia
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon redcurrant jelly; 2 cups (500 mL/16 fl oz) veal glaze; 1 tablespoon plain (all-purpose) flour; freshly ground black pepper; 125 g (4 oz) butter, softened; 1 cup mirepoix; 2 eggs; ⅓ cup (90 mL/3 fl oz) Cognac; 24 peeled chestnuts; 225 g (7 oz) goose or duck liver; 225 g (7 oz) goose or duck liver; 4 fresh sage leaves; 1 teaspoon fresh thyme leaves; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; ¾ cup (185 mL/6 fl oz) white wine; 1 x 3 kg (6 lb) goose; 1 tablespoon salt; 600 g (1¼ lbs) minced pork (½ fat, ½ lean); 600 g (1¼ lbs) minced pork (½ fat, ½ lean); 600 g (1¼ lbs) minced pork (½ fat, ½ lean); 1 onion; 3 garlic cloves, crushed

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1 x 3 kg (6 lb) goose
1 tablespoon salt

Oceania
Australian
Australia
Dinner
Main course

Method

The chestnuts are prepared by slashing them along the curved side and then poaching them in salted water for 10 minutes. Strain them and allow to cool in cold water before peeling.

On the morning of the dinner, rub the goose with the salt and leave it to stand until late afternoon.

Dry the goose with paper towels (absorbent kitchen paper).