Goose Crown with Stuffed Leg Roses and Maple–Red Wine Vinegar Glaze

Ingredients

• 2 tbsp Maple syrup
• 3 tbsp Red wine vinegar
• 150 ml Chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dark soy sauce
• 2 Garlic (cloves)
• Rosemary (amount unspecified)
• Thyme (amount unspecified)
• 1 Orange peel (peel of 1 orange)
• 3 tbsp Unsalted butter
• 350 g Sausage meat
• 1 Apple (small, finely diced)
• 40 g Dried cranberries
• Sage (amount unspecified)
• Thyme (amount unspecified)
• Rosemary (amount unspecified)
• Black pepper (to taste)
• Salt (a pinch, plus lightly seasoning legs)
• Goose crown (weight not stated; crown serves 4–6)
• 2 Goose legs (deboned; makes 2 stuffed leg roses)
• Cooking string (3–4 ties per leg rose)

Steps

1. 1

   If preparing ahead, remove loose internal fat and giblets from the goose; reserve the fat for rendering and the bones for gravy. Separate the legs at the hip joint. French-trim the wings if desired, remove the wishbone for easier carving, and tuck the neck skin under.

2. 2

   Score the crown skin without cutting into the meat. If desired, pour boiling water over the skin to tighten it and help start rendering the fat.

3. 3

   Debone each leg: cut along the thigh bone and scrape the meat away, then remove the thigh bone. Turn the drumstick inside-out and remove its bone. Even out the meat by trimming a thick area and using it to fill a sparse area.

4. 4

   Combine the sausage meat, finely diced apple, dried cranberries, sage, thyme, rosemary, black pepper and a pinch of salt. Fry a small tester portion, taste it, and adjust the seasoning.

5. 5

   Season the deboned leg meat lightly. Place stuffing down the centre of each leg, roll the meat around it, and tie each roll with 3–4 pieces of string to form a rose. Prick the skin, as shown in the source transcript.

6. 6

   For the glaze, combine the maple syrup, red wine vinegar, chicken stock, Worcestershire sauce, dark soy sauce, garlic, rosemary, thyme, orange peel and unsalted butter in a saucepan.

7. 7

   Simmer the glaze until thick, as directed in the source. No simmering duration is specified.

8. 8

   Bring the crown to room temperature for 1–2 hours. Preheat the oven to 240°C fan.

9. 9

   Set the crown breast-side up on a rack and roast for 15–20 minutes, until golden.

10. 10

    Reduce the oven to 180°C fan and continue roasting for about 30 minutes per kilogram. Drain rendered fat periodically. Begin glazing after about 30 minutes of cooking and apply glaze approximately every 25 minutes. Cook until the thickest part of the breast reaches 65°C.

11. 11

    Rest the crown for 30 minutes; the temperature will carry over to about 70°C.

12. 12

    While the crown roasts, cook the stuffed leg roses on a rack at 140°C fan for 2.5–3 hours, until very tender and at least 80°C. Glaze near the end if any glaze remains.

13. 13

    Rest the stuffed legs for 15 minutes, remove the string, and slice to serve.

Notes

The crown is listed as serving 4–6; the stuffed leg roses make 2. Crown weight is not given, so its total roasting duration cannot be calculated precisely. The source does not give exact amounts for the herbs, and does not specify whether the glaze is brushed or otherwise applied. Bones are reserved for gravy, but no gravy recipe is provided.

Nutrition per serving

• main
• Christmas
• roasted
• oven-cooked
• glazed
• stuffed
• goose
• pork