Crispy Roast Goose with Wild Rice Stuffing

Crispy Roast Goose with Wild Rice Stuffing

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About this recipe: Impress your holiday guests with this crisp, moist and absolutely delicious roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime and maybe even inspire a seasonal tradition. If you can't find goose, use duck or chicken.

Christine Lipo

Serves: 12 

  • 1 goose
  • 250g wild rice
  • 1.2 litres (5 cups) cold water
  • good knob butter
  • 1 onion, chopped
  • 375g shiitake mushrooms, sliced
  • 1 egg
  • salt and freshly ground black pepper to taste
  • 125ml (1/2 cup) dry sherry
  • 500ml (2 cups) giblet or chicken stock

Prep:1hr  ›  Cook:3hr30min  ›  Extra time:23hr30min  ›  Ready in:1day4hr 

  1. Carefully prick the goose on all sides with a toothpick, taking care to avoid piercing the flesh. Fill a saucepan large enough to hold the goose 2/3 full of water and bring to the boil.
  2. Submerge bird neck side down for 1 minute until goose bumps arise on the goose. Turn goose to tail side down and repeat the process. Remove goose from the pot and drain.
  3. Place goose breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
  4. Cook the rice the night before roasting the goose. Place the rice in a saucepan with water and bring to the boil. Reduce heat to low, cover and simmer 45 minutes. Refrigerate overnight.
  5. Preheat oven to 180 C.
  6. Melt the butter in a frying pan over medium heat and cook the onion until softened. Mix in cooked rice, mushrooms and egg. Season mixture with salt and pepper.
  7. Sprinkle the goose inside and out with salt and pepper. Fill goose cavity with the rice and mushroom mixture. Seal with kitchen string and place the goose breast side down on a rack in a roasting pan.
  8. Roast bird in preheated oven for 1 1/2 hours. Do not open the oven door. Remove bird from the oven and use a baster to remove the fat that has accumulated in the bottom of the tin.
  9. Turn bird on its back in the roasting pan, and continue roasting 1 hour or until the internal temperature when tested with a meat thermometer has reached a minimum of 80 C, or the juices run clear when you cut into the thigh.
  10. Increase the oven temperature to 200 C. Remove goose from the oven and transfer to a larger pan. Set the original pan aside for the gravy.Return to the oven for 15 minutes to further crisp and brown the bird.
  11. Take out the goose and let it sit uncovered for 30 minutes before removing stuffing.
  12. To make gravy, place the original roasting pan over 2 burners. Mix in dry sherry and scrape the pan with a wooden spoon. Combine these drippings with stock to make gravy for the goose and stuffing.

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