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INGREDIENTS

1 x 4-5kg free range Goose
150g of butter
2 x onion diced
500g of breadcrumbs
2 x stalks of celery diced
Olive oil
100g Black Pig Prosciutto diced
Murray River salt
50g fresh sage finely chopped
Pepper
20g fresh thyme finely chopped
30g parsley finely chopped
15g rosemary finally chopped
200g chicken livers (optional)
30g parsley finely chopped

METHOD

1. If using - Trim the chicken livers of any excess sinew and make sure that any trace of gall bladder is removed. Slice thinly.
2. In a pan gently heat some of your butter with a little olive oil. Season the livers lightly with salt and pepper. Sauté very
quickly – just to seal them slightly – not cook them totally. Put them aside on a flat plate to cool.
3. Gently cook your chopped onion in the butter until translucent and slightly caramelised, add the diced celery and bacon
and cook for a minute or two.
4. Add garlic and cook for a further minute, add the bread crumbs and finely chopped herbs. Mix all of the ingredients
together and stuff into the cavity of the goose.
5. Oil the Goose and smear any remaining butte over the bird over outside of the bird and season well with salt and pepper.
6. Roast in an oven bag at 140 degrees until quite soft to the touch. Depending on the size of the bird this can take 3-4 hours,
sometimes more. Once you are happy with the way the goose feels puncture the oven bag and drain the juices. Reserve the
juices in a bowl in the fridge while the goose is resting (approximately 1 ½ hours breast side down). The fat will separate
from the juice – skim this fat and keep it to cook potatoes in or use for confit. The juices will form the basis of your sauce –
taste for seasoning – if the juices are highly seasoned then do not reduce them too much – but rather thicken them with a
little flour and butter.
Carve the goose and serve the stuffing under the meat. Enjoy!

Recipe kindy supplied by Saskia Beer