Michaelmas Goose with Potato StuffingCook Time: 2-2 1/2 hours
Yields 6 servings Ingredients:
Method: Chop the goose liver and set aside. Wash the goose inside and out and pat dry with paper towels. Salt lightly inside and out. Cook the potatoes until tender in boiling salted water, 10 to 12 minutes. Drain and let cool. In a large skillet, melt the butter over medium heat. Add the onions and saute until translucent, 3 to 5 minutes. Add the goose liver and saute for 5 minutes. Put the potatoes through a ricer or mash with a potato masher. Combine the onions and liver mixture. Add the thyme, sage, salt to taste, and pepper and blend thoroughly. Let cool. Preheat the oven to 325 degrees F. Stuff the goose loosely with the stuffing a truss with cotton string. Place on a rack in a roasting pan, breast-side up. Prick the legs and wing joints all over with a fork to release the fat. Cook, basting with the pan juices, until the skin is crisp and a thermometer inserted into the thickest part of the breast register 170 degrees F, 2 to 2 1/2 hours. Let rest for 15 minutes before carving. Remove and discard the trussing string. Remove the stuffing and transfer to a serving dish. |