1kg/2lb 4oz cooked pearl barley (500g/1lb 2oz uncooked weight)
2 lemons
zest only
3 free-range eggs
hard-boiled and coarsely grated
250g/9oz prunes
chopped
bunch fresh parsley
finely chopped
½ Bramley apple
peeled and grated
300g/10½oz chicken liver
roughly chopped
salt and black pepper
½ bunch sage leaves
finely chopped
½ bunch rosemary leaves
finely chopped
1 tbsp oil
2 tbsp plain flour
225ml/8fl oz Madeira
250ml/9fl oz port
1.5 litres/2½ pint stock (made from the goose trimmings and giblets)
Directions
Melt half of the goose fat in a large pan. Add the onions
ginger
bay leaves and nutmeg
and gently fry until golden-brown – about 20 minutes.
In a separate pan make a stock
fry the goose neck
gizzards and heart in a tablespoon of goose fat until browned. Add two litres of water and leave to simmer. When you are ready to use the stock
it will need to be strained.
Tip the cooked onion mixture into the cooked pearl barley. Add the lemon zest
grated eggs
chopped prunes
parsley
grated apple
300g/10½oz chicken livers any other liver (chopped) from the goose giblets. Add lots of black pepper plus two teaspoons salt. Mix everything together using your hands.
Mix the chopped sage and rosemary leaves with a few heaped teaspoons of salt.
Preheat the oven to 200C/180C Fan/Gas 6.
Stuff the goose with the pearl barley mixture
rub the skin with a little oil and sprinkle over the rosemary and sage salt. Transfer to the oven and roast for about 15 minutes per 450g/16oz plus an extra 20 minutes (2-3 hours depending on the size of your goose)
or until the juices run clear and the skin is crisp.
Remove the cooked goose from the roasting tray
cover and set aside to rest while you make the gravy.
For the gravy
remove most of the fat from the roasting tray
leaving approximately two tablespoons remaining in the tray. Place the tray over a low heat
add the flour and mix to form a loose paste. Cook for 2-3 minutes
then add the Madeira and port. Bring to the boil while stirring constantly and simmer for two minutes before pouring in 1.5 litres/2½ pint stock (made earlier from the goose neck and gizzards). Bring to the boil before straining and serving in a jug.
