Roast goose with chestnut and pear stuffing and braised red cabbage

  • medium
  • 6
  • 3 hours 45 minutes
Not yet rated

Prized for it's rich fat (for the ultimate crispy roast potatoes), roast goose makes a wonderful alternative to turkey for a festive feast. Martin Wishart accompanies his goose with a wintry chestnut and pear stuffing, and braised red cabbage.

First published in 2015





Chestnut and pear stuffing

Braised red cabbage


To make the cabbage, set the oven to 180˚C/Gas mark 4. Melt the butter in a pan, add the cabbage and cook gently with a pinch of salt for 3 minutes. Add the remaining ingredients and bring to the boil
Cover with a paper cartouche and cook in the oven for about 1 hour or until the liquid is reduced to a glaze and the cabbage is soft
Make the stuffing by removing the meat from the sausage skins and placing it in a bowl with the egg. Cut the chestnuts into small, even pieces and add them to the sausage meat
Peel and core the pears then cut them into small, even pieces and add to the sausage meat along with the marjoram and some freshly ground white pepper
Remove all the fat from inside the goose and prick the skin several times all over with a fork. Place the bird in the sink and carefully pour three full kettles of boiling water over it
  • 1 5kg goose
Dry the goose with kitchen paper, then leave it for an hour or so to dry completely. This will help the skin to crisp while cooking
Season the cavity of the goose with salt and pepper and stuff it with the pear and chestnut stuffing. Rub the breasts and legs with 2tbsp vegetable oil and season generously with salt
Lay the carrots in the middle of a very large roasting tin and sit the bird the right way up on top of them – this stops the goose sitting in its fat as it cooks
Cover the bird and tin with a large piece of foil, scrunching it up at the sides so it’s a tight fit, and place in the oven for 1 hour 30 minutes
Take the goose out of the oven. Remove the foil and carefully use a baster to suck out most of the fat from the tin into a bowl, then lightly baste the goose
Re-cover with foil and roast for another hour. Suck the fat from the pan again and baste the bird, then increase the heat to 220˚C/Gas mark 7
Return the goose to the oven without any foil to brown for 30 minutes until golden, then remove it from the oven and transfer it to a large board or platter to rest in a warm place for 30 minutes
Keep the roasting tin contents for making the gravy. Discard the carrots or keep them for another dish
To make the gravy, pour off all the fat from the roasting tin into a bowl (it can be used for roasting potatoes). Sprinkle the sugar into the tin and stir to scrape off any tasty brown bits
  • 1 tbsp of brown sugar
Add the vinegar and simmer down until practically dry, then stir in the jelly to dissolve. Add the stock and bring everything to the boil. Strain through a fine sieve into a saucepan to reheat
  • 100ml of red wine vinegar
  • 5 tbsp of redcurrant jelly
Serve the goose on a platter surrounded by watercress and the braised red cabbage, serving the gravy in a gravy boat
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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