Christmas Eve Goose

Name: Christmas Eve Goose
Ingredients: 50 g butter or goose fat; 300 ml strong chicken stock; 1 goose neck bone, chopped coarsely; 1 scant tablespoon redcurrant jelly; 1 heaped teaspoon arrowroot, slaked with a little water; 2 sticks of celery, chopped; 1 onion, peeled and chopped; 1 goose gizzard, cleaned (ask your butcher) and chopped coarsely; 2 tablespoons Calvados; 2 tablespoons oil; 2 cloves of garlic, peeled and chopped finely; 1 carrot, peeled and chopped; 1 goose, dressed weight about 4.5 kg or so, with giblets; 4 onions, peeled and chopped coarsely; grated rind of 2 lemons; 25 g goose fat; 1 heaped tablespoon fresh sage leaves, chopped; 4 rashers streaky bacon, chopped; 150 ml Madeira; 1.4 kg potatoes, peeled, cut into large chunks and rinsed thoroughly

Preparation info

Difficulty
Medium

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Years ago, I cut out this recipe for goose stuffed with mashed potato from one of Simon Hopkinson’s columns in the Independent. The recipe comes via Peter Langan, and was his Grandmother Callinan’s. It must represent a curious axis, where Irish and Polish culinary practices meet, for I’ve only come across something similar in a book on Polish-Jewish cooking.

Simon Hopkinson, no namby-pamby when it comes to food, says this recipe feeds 6 and I believe him (normally I treat pri

Ingredients

Main course
Gluten-free

Ingredients

Method