Spit roasted goose marinated in ale gar With a prune and pepperdew stuffing



Preparation Time: 30 min
 
Notes: recipe kindly given by Chef Daniel Ayton
 
Ingredients:

 80g, butter
1,large onion, diced
4, celery stalks, diced
100g, peplperdew cut in to quarters
100g, prunes
10g   sage, chopped fresh leaves
10g   fresh lavender flowers
5g  smoked welsh sea salt, or to taste
5g,  mignonette or cracked black pepper
3 cups long grain rice
6   cups duck or chicken stock
6  large eggs, beaten lightly (goose or duck for a richer taste)
9- to 12-pound goose, rinsed and patted dry
½ bottle ale-gar
60g   honey
Salt to taste
freshly ground pepper to taste To prepare the Goose:
Prepare a charcoal grill with a spit or build a hearth fire with hot coals and a spit over coals. Alternatively, preheat oven to 200°c.

Remove excess fat from the inside and outside of the goose (this can be chopped and added to the rice mixture), remove the ‘wish bone’, and lightly score the surface fat diagonally from top of the breastbone down to the winglets. Plunge the goose in boiling water with 3 broken black cardamom pods and a little ginger, for about 1 minute, (this will break down the fat and tighten the skin giving a crispier goose when cooked.), place breast side down in a mixture of 1 part honey to 2 parts Alan Coxans’ ale-gar © cover and marinade in fridge over night.

To make the Stuffing:
In a large saucepan or casserole set over moderate heat, melt the butter, add the onion and celery, cook the vegetables, stirring, for 3 minutes. Add the pepperdews and prunes and cook mixture, covered, stirring occasionally, for 5 minutes. Add herbs, salt and pepper, and the rice and cook the mixture, stirring, for 1 minute. Add the stock, bring the liquid to a boil, and simmer the rice over low heat, covered, for 20 minutes or until all the liquid is absorbed. Let cool, transfer to a bowl and aerate. Stir in the eggs just before stuffing the goose. 
Season the inside and outside of the goose. Loosely stuff the body and neck cavity with the rice stuffing, reserving any additional stuffing, truss the goose using a single string method with out a needle so as to not puncture the skin.
For the Reserved Stuffing:
Transfer the stuffing to a buttered shallow backing dish and bake it, covered. (325 degree F oven, 35 to 40 minutes or until heated) To cook the Goose:
Arrange and balance the goose on a spit. Brush the skin of the goose as it turns on the spit with the residual marinade. Roast for 2 ¾ to 3 ½ hours or until a meat thermometer placed in the thigh of the goose registers 180 degrees F. (The legs should move easily in the joints when tested.) Alternatively, arrange the goose in a shallow roasting pan breast side down for first half of an hour, roast it for 30 to 35 minutes in the preheated 425 degree F. oven until golden. Reduce the oven temperature to 325 degrees F and continue to roast the goose, for 2 ½ hours or until a meat thermometer registers 175 degrees F.Let the goose rest on a cutting board, loosely covered, for at least 20 minutes before carving.

©chefbytes ‘unlimited’
 
Method:

To prepare the Goose:
Prepare a charcoal grill with a spit or build a hearth fire with hot coals and a spit over coals. Alternatively, preheat oven to 200°c.

Remove excess fat from the inside and outside of the goose (this can be chopped and added to the rice mixture), remove the ‘wish bone’, and lightly score the surface fat diagonally from top of the breastbone down to the winglets. Plunge the goose in boiling water with 3 broken black cardamom pods and a little ginger, for about 1 minute, (this will break down the fat and tighten the skin giving a crispier goose when cooked.), place breast side down in a mixture of 1 part honey to 2 parts Alan Coxans’ ale-gar © cover and marinade in fridge over night.

To make the Stuffing:
In a large saucepan or casserole set over moderate heat, melt the butter, add the onion and celery, cook the vegetables, stirring, for 3 minutes. Add the pepperdews and prunes and cook mixture, covered, stirring occasionally, for 5 minutes. Add herbs, salt and pepper, and the rice and cook the mixture, stirring, for 1 minute. Add the stock, bring the liquid to a boil, and simmer the rice over low heat, covered, for 20 minutes or until all the liquid is absorbed. Let cool, transfer to a bowl and aerate. Stir in the eggs just before stuffing the goose. 
Season the inside and outside of the goose. Loosely stuff the body and neck cavity with the rice stuffing, reserving any additional stuffing, truss the goose using a single string method with out a needle so as to not puncture the skin.
For the Reserved Stuffing:
Transfer the stuffing to a buttered shallow backing dish and bake it, covered. (325 degree F oven, 35 to 40 minutes or until heated) To cook the Goose:
Arrange and balance the goose on a spit. Brush the skin of the goose as it turns on the spit with the residual marinade. Roast for 2 ¾ to 3 ½ hours or until a meat thermometer placed in the thigh of the goose registers 180 degrees F. (The legs should move easily in the joints when tested.) Alternatively, arrange the goose in a shallow roasting pan breast side down for first half of an hour, roast it for 30 to 35 minutes in the preheated 425 degree F. oven until golden. Reduce the oven temperature to 325 degrees F and continue to roast the goose, for 2 ½ hours or until a meat thermometer registers 175 degrees F.Let the goose rest on a cutting board, loosely covered, for at least 20 minutes before carving.

©chefbytes ‘unlimited’
 
Serves: 6
 
     
 
 
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