Cape Kidnappers, a short drive out of Hastings,
contains the largest and most accessible gannet colony in the world.
Photo by: hawkesbay.co.nz
RECIPE ADAPTED FROM CURYE ON INGLYSCH #32 SAWSW MADAM p 104 AND GEES IN HOGGEPOT #33 pp. 104-105
For 6 to 8 persons
1 solan goose (6-9 lbs)
For the stuffing:
1 c oysters
½ lb sausage
2 c chopped celery
1 c chopped onions
½ c slivered and fried almonds
3 c stale bread cubed
½ c chicken broth
1 tsp salt
1 tsp ground pepper
1 tsp sage
olive oil for frying
1 c red wine
1-2 tbsp breadcrumbs
Preheat the oven to 350ºF/180ºC
Fry sausage. Add celery and onion. Cook until tender.Blanch oysters 2 – 3 minutes. Remove from heat. Chop all. Add bread, eggs, broth and oysters to sausage/vegetable mix with salt, pepper and sage. Mix until bread is moist. Stuff goose with mixture. Sow the cavities shut, pierce skin with a fork several times to release fat while cooking.
Place the goose on a spit, basting it regularly with the pan juices. If a spit is not available begin roasting it with the breast side down on a rack, turning it several times while roasting.
*Take a raw onion, skin it, wrap it in foil and put it in the roasting pan next to the goose. Remove the onion after ½ hour or when cooked.
Baste the bird frequently. Remove grease as necessary and save. When the goose is done (after 1 - 2 hours, depending on the weight of the goose) take the bird out of the oven, turn it breast side up, prick the skin several times again to release fat, cover it with foil and set aside on the rack. Let it sit for ½ - 1 hour before carving.
Make the gravy: remove the onion from the foil and chop into four sections. Put it in a food processor and let it run until the onion is puréed. (A little broth or wine can be added if necessary.) Remove excess grease from roasting pan and save but leave juices. Add purée to the roasting pan on a burner on low. Add wine and slowly stir in breadcrumbs to thicken. Bring to a boil and pour into a gravy boat.
To serve goose: Remove stuffing and place on a serving dish. Cut off the legs, wings and slice breast meat into fillets. Arrange meat on a platter. (If you want to be more decorative add your favorite shell fish to the patter. Large pink shrimp are most festive.)
*In her postings on Jul 28, 11 to sca-cooks, Subject: Roast Goose Breast Side Down Message, Jeannette Neilson, recommends the spit. She and Johnna Holloway explain, in the same message, that although the goose is high in fat, the breast is drier than turkey and chicken. This method is recommended for wild and farm raised ducks and turkeys and wild fowl in general as it is leaner than that which is farm raised, especially in the breast, because of their flying habits.
A Perfect Roast Goose