Festive Roast Goose with caramalised Apples

Preparation Time: 12 min

 Classic Roast Goose with caramalised Apples
 9 – 10lb goose will feed approximately 8 -  9 people 1 x 4 kg (9lb) oven ready goose
2 bramley apples cut into 4
1 small bunch rosemary and 1 tsp chopped rosemary
1 onion cut into 4
100ml Ancient Greek vinegar
75g(3oz) castor sugar
25g (1oz) butterSalt and pepper 

Method Pre heat oven to 200C/400F/gas mark 6Rinse goose under cold running water and pat dry with kitchen paperPrick the bird all over with a forkPlace a good amount of seasoning in the carcass of the bird and place in the granny smith apple quarters, bunch of rosemary and onionMassage salt into the skin of the bird and place it on its side in the roasting trayPlace the bird into the hot oven and cook for 20 minutesAfter 20 minutes, turn the bird over to its opposite side and repeat the processTurn the goose on to its back breast side up, and reduce the temperature to 180C/350F/gas 4 Baste the bird thoroughly with its own fat and roast for 1 ½ hours (basting every 20 minutes)Now carefully drizzle the Ancient Greek vinegar over the bird.Finish the cooking of the bird for around 5 – 7 minutes until crisp and goldenRemove the bird from the oven and the tray and keep warm for 20 minutes before carving.
Serves: 8 -9
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