• 8servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsC, P

Ingredients Jump to Instructions ↓

  1. This recipe comes from Freya and Jelle Hilkemeijer. "They are the most divine foodies," says Amy. "And their Berry Sourdough Bakery & Cafe is a must-stop for anyone visiting the NSW south coast. The cafe's talented chef, Caroline Read, created this incredible dish.

  2. 1 whole goose or duck (about 2-2 1/2kg)

  3. tsp whole cloves

  4. tsp ground cinnamon

  5. 2 tbsp goose or duck fat

  6. 8 apples, cored and sliced

  7. cup (125ml) calvados (apple brandy)

  8. tsp cinnamon

  9. 2 fresh bay leaves

  10. 1 tbsp chopped fresh sage

  11. 1 tbsp chopped fresh thyme

  12. orange

Instructions Jump to Ingredients ↑

  1. Preheat oven to 170°C (150°C fan). To make stuffing, heat goose fat in a large frypan over medium-high heat, then gently fry apples for 7-8mins, or until lightly browned all over. Sprinkle with calvados, cinnamon, sage and thyme. Remove from heat and allow to cool.

  2. Meanwhile, wash goose thoroughly and pat dry with paper towels. Remove neck and any visible lumps of fat. Prick skin very well, especially on breast, taking care not to cut into meat.

  3. To make spice rub, grind spices together. Massage all over goose.

  4. Spoon apple stuffing into cavity of goose, and seal opening with half an orange.

  5. Lay goose, breast-side up, on a sheet of foil large enough to wrap over entire goose. Wrap goose with foil and seal edges. Place on a rack set in a baking tray. Make a hole in base of foil to allow fat to drain. Roast for about 2hrs, or until juice runs clear. Peel foil back, increase temperature to 220°C (200°C fan) and roast for 20mins or until browned, basting 2-3 times to prevent meat from burning.

  6. Remove from oven, cover loosely with foil, and allow to rest for 15mins before serving.


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