Stuffed Goose with Port and Madeira Gravy

Roast goose stuffed with sweet and spicy pearl barley, served with a rich Madeira and port gravy for Christmas.

Dinner Main Course Christmas Roast Goose

Estimated Nutrition

Calories

1905.1

kcal / serving

11430.5 kcal total

Carbs

80.9g

per serving

485.2 g total

Fat

120.1g

per serving

720.8 g total

Protein

115.1g

per serving

690.4 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

Free-range, hard-boiled and coarsely grated

Fruits

piece

Lemon

Zest only

250

Prunes

Chopped

0.5

piece

Bramley Apple

Peeled and grated

GrainsCereals

Pearl Barley

Cooked

tbsp

Plain Flour

For gravy

Liquids

225

Madeira

250

Port

Meat

5.4

Goose

Oven-ready, giblets and trimmings reserved

300

Chicken Liver

Roughly chopped

NutsSeeds

piece

Bay Leaves

0.5

piece

Nutmeg

Grated

bunch

Parsley

Finely chopped

units

Salt

To taste

units

Black Pepper

To taste

0.5

bunch

Sage

Leaves only, finely chopped

0.5

bunch

Rosemary

Leaves only, finely chopped

OilsFats

tbsp

Goose Fat

Divided

tbsp

Oil

Vegetables

piece

Onion

Finely sliced

piece

Ginger

Thumb-size pieces, grated

Method

Fry onions, ginger, bay leaves, and nutmeg in half the goose fat until golden-brown.

Make a stock by browning the goose neck and giblets in fat, then simmering in 2 litres of water.

Combine the onion mixture with cooked barley, zest, eggs, prunes, herbs, apple, and livers.

Mix the chopped sage and rosemary with several teaspoons of salt.

Preheat the oven to 200°C.

Stuff the goose with the mixture, oil the skin, rub with herb salt, and roast until clear juices run.

Remove the goose from the tray and let it rest under cover.

Whisk flour into 2 tablespoons of tray fat, add Madeira and port, then stir in 1.5 litres of stock.