Date & Apricot Stuffed Wild Goose with a maple Jus
 
Prep time
Cook time
Total time
 
A wonderful de-boned wild goose stuffed with apricots dates and wild rice,finished off with a sweet, rich and sticky maple jus. Rich, decadent and delicious!!
Author:
Recipe type: Poultry
Serves: 6
Ingredients
  • Ingredients for goose
  • 1 Wild or farmed Goose (about4kg)
  • Carrots
  • Onion
  • Celary
  • Ingredients for the stuffing
  • 50g dried Apricot
  • 50g dried Prunes
  • 50g dried Dates
  • 100g Brown rice
  • 50g Rice flour
  • 100g Butter
  • 2 Red onions
  • 2 Carrots
  • 1 Head celary
  • Rosemary sprig
  • Black pepper
  • 4 Garlic cloves
  • 1 Bunch sage leaves
  • Salt
  • Ingredients for the sauce
  • 100g Butter
  • 2 Diced shallots
  • 100ml Maple syrup
  • 100ml Port wine
  • Ingredients for the stuffed tomatoes
  • 1 kg Plum tomatoes
  • 100 g Bread crumbs
  • 1 Bunch parsley
  • 100g Parmesan cheese
  • 50ml Double cream
Instructions
  1. For the goose:
  2. Pre-heat the oven at 200deg C
  3. De-bone the goose and remove the carcasses (or ask a local butcher)
  4. On a metal tray place chopped Onions, carrots, celery and the carcasses and roast them off for 40 mins
  5. Strain all the goose fat and de-glaze it with some of the port wine, then place back in the oven for 20 minutes
  6. (Please note that it takes about 3 days to make good stock from a goose. However you can buy stock from supermarkets, or alternatively you can use cubes.)
  7. For the stuffing, heat some butter in a pan and add onions, carrots and celery let them sweat in the butter then add a rosemary sprig to infuse the flavour.
  8. Add a pinch of black pepper, garlic clove, and sweat for another 5 minutes till the garlic starts to brown.
  9. Then add a good slug of port.
  10. Now add the brown rice, and then throw in the diced dates apricots, prunes and toss them through thoroughly. Take out the rosemary sprig and set it aside. Add a bit of rice flour to bind it all up and make it thick.
  11. Add the goose stock to the rice and mix, and your stuffing is ready.
  12. Fry sage leaves in a pan with a little bit of oil and set the oil aside.
  13. Place the goose on a board and line the inside of it with the sage leaves, then place the stuffing on the goose and then season with some salt and black pepper.
  14. Wrap the goose around the stiffing so it re-resembles its original form, and then bind using a sting, use skewers on each end of the goose to keep the stuffing in.
  15. Place the stuffed goose in the oven at about 180 degrees and let it cook for an hour and a half.
  16. For the sauce heat oil in a pan and add chopped onions, carrots and celery and cook till soft.
  17. Then add a little bit of port wine to de-glaze.
  18. Add the remaining stock and reduce by half.
  19. Then a little bit of maple syrup and take off the heat. Taste. If you need more maple add it, it should be rich, sweet and full of flavour.
  20. For the stuffed tomatoes. Hollow out the tomatoes.
  21. Then make the stuffing by combining the breadcrumbs parsley & parmesan cheese.
  22. Stuff this into the tomatoes and let it bake in the oven for 15 minutes, at about 180deg C
  23. Remove the goose from the oven and let it rest for 15 minutes.
  24. Cut the strings and take off the skewers from the stuffed goose.
  25. Cut thick slices and serve.
  26. To serve, into a large deep bowl, place the stuffed goose. Then place the stuffed tomato on the side and finish it off with that lovely maple sauce.
Recipe by Chef Kiran Jethwa at http://www.kiranjethwa.net/recipes/date-apricot-stuffed-wild-goose-with-a-maple-jus/