Roast Michelmas Goose with Apples and Prunes is a traditional Northern Irish recipe for a classic dish of roast goose stuffed with prunes and cooked on a base of prunes and apples that was typically served for the feast of Michelmas (late September). The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Roast Michelmas Goose with Apples and Prunes.
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This is a classic Northern Irish recipe for a dish of 'green' (ie grass-fed) geese served for the feast of Michelmas in late September where it was believed that consuming a goose on this feast day would provide you with good luck for the remainder of the year.
Ingredients:
1 oven-ready goose (about 4–5kg), with giblets
salt and freshly-ground black pepper
1 tbsp butter
1 large onion, chopped
450g semi-dried prunes
60ml port wine
1 tbsp fresh sage, chopped
100g fresh wholemeal breadcrumbs
6 apples (Cox's Orange Pippins are traditional)
300ml dry white wine
Method:
Use a sharp knife to prick the skin of the goose all over. Remove any excess fat from the inside of the bird and reserve then season the bird inside and out with plenty of salt.
Meanwhile, prepare the stuffing. Melt the butter in a large frying pan then add the onion and cook for about 5 minutes, or until soft. Finely chop the goose liver and add to the pan and cook for a further 3 minutes.
Remove any stones from half the prunes and chop the flesh before adding to the onion mix. Stir to combine then add the port. Bring to a simmer, cover and cook gently for 5 minutes. Now add the sage and the breadcrumbs and mix thoroughly to combine. Season to taste then set aside to cool slightly before spooning the stuffing into the neck of the goose. Sew closed then truss the bird and weigh.
Arrange a wire rack in a large roasting tin and set the bird, breast uppermost, on this. Lay the reserved fat on the breast of the goose then cover with foil and transfer to an oven pre-heated to 200°C. Roast for 35 minutes per 1kg plus 15 minutes, basting frequently.
About 30 minutes before the end of the cooking time drain of any fat (allow this to cool and store in jars as it makes excellent roast potatoes). Remove the wire rack then core the apples and cut into eighths then add these to the roasting tin along with the remaining prunes and the wine. Take the foil off the bird then place on top of the fruit and return to the oven. Continue cooking like this for the final 30 minutes.
When ready, allow the goose to rest for 10 minutes before carving. Serve with plain mashed potatoes, the stuffing and the mix of fruit, wine and bird juices in the base of the pan. Traditionally it is served accompanied by braised red cabbage.
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