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

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

Method

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Ingredients

Method

Part of