Ingredients 1
1 fat goose, dressed, about 3.5 kg.
600ml water or light stock with 2 bay and 2 kawakawa (optional) leaves
50gm plain flour
Ingredients 2
stuffing
8 cooking apples
300gm sultanas and currants
2 beaten eggs
¼ ts cinnamon and a pinch of cardamom
Preparation 1
stuffing
Peel, core, and segment apples.
Mix with rest of stuffing ingredients and season.
Stuff the bird.
Truss the bird.
Method
Place goose on rack in roasting dish with 300ml of the water or stock.
Rub with oil and season.
Roast at 375C for 2-3 hours or until tender.
Rest minimum 10 minutes.
Pour off most of the fat (and reserve for cooking spuds etc) add flour to residue and cook a little then add the other 300ml hot stock or water, bring to boil to thicken, season and pass.
Garnish 1
Braised red cabbage
Garnish 2 :- potato dumplings
Service :- On platter and carve at table
Serve:- 6 - 8