Date & Apricot Stuffed Wild Goose with a maple Jus
Author: Kiran Jethwa
Recipe type: Poultry
Prep time:
Cook time:
Total time:
Serves: 6
A wonderful de-boned wild goose stuffed with apricots dates and wild rice,finished off with a sweet, rich and sticky maple jus. Rich, decadent and delicious!!
Ingredients
- Ingredients for goose
- 1 Wild or farmed Goose (about4kg)
- Carrots
- Onion
- Celary
- Ingredients for the stuffing
- 50g dried Apricot
- 50g dried Prunes
- 50g dried Dates
- 100g Brown rice
- 50g Rice flour
- 100g Butter
- 2 Red onions
- 2 Carrots
- 1 Head celary
- Rosemary sprig
- Black pepper
- 4 Garlic cloves
- 1 Bunch sage leaves
- Salt
- Ingredients for the sauce
- 100g Butter
- 2 Diced shallots
- 100ml Maple syrup
- 100ml Port wine
- Ingredients for the stuffed tomatoes
- 1 kg Plum tomatoes
- 100 g Bread crumbs
- 1 Bunch parsley
- 100g Parmesan cheese
- 50ml Double cream
Instructions
- For the goose:
- Pre-heat the oven at 200deg C
- De-bone the goose and remove the carcasses (or ask a local butcher)
- On a metal tray place chopped Onions, carrots, celery and the carcasses and roast them off for 40 mins
- Strain all the goose fat and de-glaze it with some of the port wine, then place back in the oven for 20 minutes
- (Please note that it takes about 3 days to make good stock from a goose. However you can buy stock from supermarkets, or alternatively you can use cubes.)
- For the stuffing, heat some butter in a pan and add onions, carrots and celery let them sweat in the butter then add a rosemary sprig to infuse the flavour.
- Add a pinch of black pepper, garlic clove, and sweat for another 5 minutes till the garlic starts to brown.
- Then add a good slug of port.
- Now add the brown rice, and then throw in the diced dates apricots, prunes and toss them through thoroughly. Take out the rosemary sprig and set it aside. Add a bit of rice flour to bind it all up and make it thick.
- Add the goose stock to the rice and mix, and your stuffing is ready.
- Fry sage leaves in a pan with a little bit of oil and set the oil aside.
- Place the goose on a board and line the inside of it with the sage leaves, then place the stuffing on the goose and then season with some salt and black pepper.
- Wrap the goose around the stiffing so it re-resembles its original form, and then bind using a sting, use skewers on each end of the goose to keep the stuffing in.
- Place the stuffed goose in the oven at about 180 degrees and let it cook for an hour and a half.
- For the sauce heat oil in a pan and add chopped onions, carrots and celery and cook till soft.
- Then add a little bit of port wine to de-glaze.
- Add the remaining stock and reduce by half.
- Then a little bit of maple syrup and take off the heat. Taste. If you need more maple add it, it should be rich, sweet and full of flavour.
- For the stuffed tomatoes. Hollow out the tomatoes.
- Then make the stuffing by combining the breadcrumbs parsley & parmesan cheese.
- Stuff this into the tomatoes and let it bake in the oven for 15 minutes, at about 180deg C
- Remove the goose from the oven and let it rest for 15 minutes.
- Cut the strings and take off the skewers from the stuffed goose.
- Cut thick slices and serve.
- To serve, into a large deep bowl, place the stuffed goose. Then place the stuffed tomato on the side and finish it off with that lovely maple sauce.
