Quebec-Style Roast Goose Recipe

10 slices white bread
1 cup dried currants
4 apples, peeled and sliced
1 Tbsp dried thyme
4 Tbsp melted butter
1 Tbsp vegetable oil
1 goose (8 to 10 pounds)
1 chopped onion
1 chopped carrot
1 chopped stalk of celery
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 tsp tomato paste
1 pint chicken stock


Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.  Stuff, truss and tie goose.  Prick bird all over with fork.

Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.  Set goose breast side up, add a little water, cover and roast at 375 degrees F for one hour.

Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 to 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.  Transfer cooked goose to platter and keep warm.

Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.  Then stir in white wine, tomato paste and chicken stock.  Simmer for 10 to15 minutes, then strain gravy.  A little cornflour mixed with water may be blended in to thicken gravy, if desired.

Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.

Serves 6-8