best xmas dish evar!!1A (Day 1)
Goose with a barbary duck, nuts and assorted dried fruit stuffing
- One goose (4.5-5.5 kg), with offal (pref. liver, gizzard and heart)
- One barbary duck
- 400 grams or so of prunes, de-seeded
- 200 grams of raisins
- 200 grams of sultanas
- 200 grams of cashew nuts
- 200 grams of walnuts
- 275 ml of decentish port
- 3 apples
- 20 cl risotto rice
Night before day 1:
Combine prunes, sultanas and raisins in bowl, pour port over them. Marinade in a cool room/fridge overnight.
Day 1:
Quarter duck, roast in oven, preserving fat.
Whilst duck is roasting, open the goose along a single cut across its belly, partially de-bone goose, leaving exterior bones in legs and wings, careful not to pierce skin. Remove excess fat. Set aside the bones.
Take gizzard, remove tough outer layer. Slice into thin strips. Repeat for heart and liver, optionally kidneys. Fry these in pan.
Boil rice, cook approximately 80% through. Grind nuts to roughly rice grain size.
Prepare duck
Take roasted duck quarters, remove meat from legs, cut to small strips. Take breast bone out, but leave breast as one piece.
Combine Stuffing
Combine rice, nuts, soaked prunes, raising and sultanas with the duck meat and fried offal. Slice one and a half of the apples, combine half of it with the rest of the stuffing.
Stuffing the goose
In a suitable dish, make a half moon shape/crescent out of the goose. Salt the inside of the goose. Layer the other half of the sliced apples on the salted goose, then put thin layer of stuffing, followed by duck breasts.
Quarter the other apple and half. Add on top of the stuffing.
Layer rest of the stuffing on top of the breasts and apples.
Close the goose, use either heavy string or wooden kebab sticks to stitch the goose, being careful not to leave any holes.
Finally, roast the bones of the goose (including neck if available) for 30-40 minutes. These will be used alongside the duck bones and fat for the gravy.
