Goose Breast With Dried Apricots

Goose Breast With Dried Apricots

Goose Breast With Dried Apricots

A tasty goose recipe perfect for your holiday meals: goose breasts with dried apricots, an easy main course you can serve on Thanksgiving Day or Christmas

November 10, 2012

Season & Occasion

serves for

6

total time

3 HR 0 MIN

ingredients

Apricots
150 g, dried
Goose
1, approx. 4 kg, ready to cook
Mugwort
1 tbsp, dried
Rosemary
2 sprigs
apple
2 each, chopped
Onion
2 each, chopped
carrot
2 each, diced
Celeriac
200 g, diced
Parsley
1 root, diced
Chicken stock
100 ml
bay
1 leaf
clove
2 each
Peppercorns
1 tsp
Mugwort
Marjoram

Preparation

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. Sccop 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.

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