Ingredients
The following ingredients have 6 Servings
- 0.75 cup dried Apricot
- 1 Goose (approx. 4 kg, ready to cook)
- 1 Tbsp Mugwort
- 2 sprigs rosemary
- 2 Apple (chopped)
- 2 onions (chopped)
- 2 carrots (diced)
- 2 cups Celeriac (diced)
- 1 parsley (diced)
- 2 cups chicken stock
- 1 bay leaf
- 4 cloves
- 1 tsp peppercorns
- Mugwort (to garnish)
- marjoram (to garnish)
Instruction
- Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and soften the apricots in lukewarm water.
- Season the goose on the inside and the outside with salt, ground black pepper and the herbs. Stuff the goose with the apples and the onions and close the opening with toothpicks. Season with salt and ground black pepper.
- Place the goose, breast down, in a roasting tin and add 200 ml boiling water. Roast for around 30 min.
- Fry the vegetables in some of the goose fat. Remove the goose from the oven and add the vegetables and some stock. Add the spices and turn the goose breast up. Add the apricots and return to the oven for around 2 hours. Baste occasionally, adding more stock if necessary.
- Remove the goose from the oven and keep warm. Remove the apricots from the sauce and sieve the vegetables. Scoop the fat off the gravy and reduce slightly. Season with salt and ground black pepper.
- Remove the stuffing and arrange with the apricots on preheated plates. Carve the goose and arrange on the stuffing in slices. Garnish with mugwort and marjoram and serve with the gravy.
