1 apple, cored and chopped
2 onions chopped
1 x 3.5kg/7lb goose, with giblets and trimmings (winglets etc)
1 garlic clove, crushed
1 carrot, sliced
1 tbsp tomato purée
½ bay leaf
¼ tsp black peppercorns, crushed
100ml/3fl oz port
1l/1¾pint strong chicken stock
¼ loaf white bread, crusts removed
150g/5oz clarified butter
450g/1lb apples, peeled, cored and cut into 5mm/¼in thick slices
salt and pepper
Mix the apple with one of the chopped onions and the sage, season generously with salt and pepper and place inside the empty cavity of the goose. Pour cold water into a large roasting pan to a depth of 5 mm and place the goose in it lying on one side.
Roast in a preheated oven at 180C/350F/Gas 4 for 30 minutes, then turn the goose over on to its other side. After a further 30 minutes, remove from the oven and drain off the fat. Turn the goose on to its back and roast for 1 hour, basting frequently, until cooked. Remove from the pan and rest in a warm place.
While the goose is roasting, brown the goose liver and other giblets and trimmings in a little fat. Add the remaining onion, garlic and carrot and roast for 5 minutes. Stir in the tomato purée, bay leaf and crushed peppercorns and dry on top of the stove for 2-3 minutes, until the tomato purée caramelizes. Add the port and stock, and simmer for 30 minutes, skimming frequently. Pass the gravy through a fine sieve, return to the pan and continue cooking until reduced to the desired consistency.
Cut the bread in 1 cm croutons and fry gently in ¾ of the clarified butter until golden brown all over. Drain on kitchen paper. Saute the apple slices gently in the remaining butter until tender. Add the drained prunes and heat through. At the last minute, add the bread croutons.
Carve the goose and serve with the apple and prune stuffing and the gravy.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).