Tom Kitchin's Roast Goose with Apricot Stuffing

Serves 6-8 Starters and mains

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Method

First, prepare the apricot stuffing. Put the apricots in a bowl with about 2 cupfuls hot water and a splash of brandy. Leave them to soak for around 10 minutes or until plump. Drain off the excess liquid and roughly chop the apricots. In a large bowl, mix the soaked apricots with the pork mince, onion, herbs, garlic, chestnuts, breadcrumbs and salt. Mix until everything is thoroughly combined, then add the eggs, one at a time, mixing well.

Preheat the oven to 190C/ 170C F/Gas 5. Trim any excess fat from the goose, checking inside as well as out. Season inside and out with the salt
and white pepper, and fill the cavity and neck with the apricot stuffing – any spare stuffing can be wrapped in foil and cooked for the last 11⁄2 hours along with the goose.

Put the bird in a large roasting tin and roast for around 31⁄2 hours, basting regularly.

Meanwhile, heat the vegetable oil for the gravy in a large pan set over a high heat. Add the carrots and cook until caramelised, then add the onions. Cook for another 5-6 minutes until soft, then add the herbs. Pour in the wine and cook until reduced by two-thirds. Pour in the chicken stock and reduce again by half. Strain through a fine sieve and set the stock aside.

When the goose is cooked, remove from the oven and leave to rest for 10 minutes. Remove the goose from the roasting tray and set aside in a warm place while you make the gravy. Pour all but 1tbsp of the fat from the roasting tray (reserve for roast potatoes another time), keeping back all the brown juices. Place the roasting tray over a high heat and stir in the flour with a wooden spoon until you have a smooth brown paste. Slowly add the set aside stock and stir until smooth. Turn down the heat and simmer until the gravy is slightly thickened. Check the seasoning and strain.

Serve the goose, garnished with the extra sage, if using, with the stuffing, potatoes, sides of your choice and gravy.