Roast Goose with Sour Cherry Sauce

Roast Goose with Sour Cherry Sauce

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A simple, flavorful goose recipe. Roast a goose and serve with sour cherry sauce for a delicious meal.
Servings: 12
Calories: 1466

Ingredients
 

  • 9 lb oven ready goose
  • salt and pepper
  • 1 onion peeled and quartered
  • 1 carrot peeled and sliced
  • 1 celery stalk sliced
  • 2 bay leaves
  • 2 large thyme sprigs
  • 1 tbsp olive oil
  • 4 shallots peeled and chopped
  • 8 oz sorrel or baby spinach
  • 24 oz jar morrello cherries pitted and roughly chopped
  • 2 tbsp Soft Brown Sugar
  • 3 floz dry white wine
  • 1 lbsp plain flour All purpose
  • 2 tbsp butter softened
  • 1 tbsp balsamic vinegar
  • few baby spinach leaves or Watercress salad cress sprigs and fresh cherries if available to garnish

Instructions

  • Prick the skin of the goose all over with a sharp knife or fork. Pull the inside fat out of the bird and reserve.
  • Sprinkle with salt and pepper, then put the onion quarters, sliced carrot and celery with the bay leaves and thyme in the goose cavity.
  • Truss with strong cotton or fine twine if necessary and weigh the bird to calculate the cooking time.
  • Place the goose on a wire rack over a roasting tin and cover it with tin foil.
  • Roast at 200°C (400°F/gas 6) allowing 15 minutes per 450 g (1 lb) plus an extra 15 minutes. Baste frequently.
  • Discard the tin foil 15 minutes before the end of the cooking time.
  • Meanwhile, heat the oil in a saucepan and fry the shallots for 5 minutes.
  • Rinse the sorrel or spinach, drain and roughly chop. Add to the shallots and cook for 2 minutes. Drain the cherries, reserving the juice, and stir 300 ml (1/2 pint) of the juice into the pan with the sugar and white wine.
  • Bring to the boil and simmer for 5 minutes. Pass through a food processor to form a puree. Return to the pan.
  • Beat the remaining butter with the flour to a paste. Bring the sauce to the boil, then whisk in small spoonfuls of the beurre manie to form a smooth glossy sauce.
  • Add the cherries and balsamic vinegar with seasoning to taste and keep it warm.
  • Place the cooked goose on a warmed serving platter and garnish with fresh spinach or watercress sprigs and fresh cherries if using.
  • Serve with the cherry Sauce
Calories: 1466 kcal
Carbohydrates: 46 g
Protein: 59 g
Fat: 118g
Saturated Fat: 35 g
Trans Fat: 1 g
Cholesterol: 277 mg
Sodium: 471 mg
Potassium: 1341 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 3443 IU
Vitamin C: 23 mg
Calcium: 82 mg
Iron: 12 mg
Ingredients Goose
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