A Recipe: Madame Westermann's Roasted Stuffed Goose

L'oie AW .jpg

Serves: 6-8
Cooking Time: 5 hrs.


1 goose, 3.5-4 kg
The Stuffing:
Goose fat
4 cleaned poultry livers
180 grams stale bread
20 cl milk
300 grams onion
2 cloves garlic
30 grams butter
300 grams pork collar
20 grams flat-leaf parsley
2 eggs
½ teaspoon of four-spices
Salt and pepper
The Aromatic Garnish:
50 grams onion
50 grams carrot
50 grams celery
2 parsley stems
2 cloves garlic
1 stem of thyme
½ bay leaf
75 cl chicken stock (or water)

For the Stuffing:

1. If the neck is attached, remove. Soak the bread in the milk. Remove the stalks and chop the parsley leaves. Beat the eggs.

2. Peel and chop the onions and garlic. Gently sauté them in a pan with the butter, stirring constantly until they become transparent and fair; about 20 minutes.

3. Mix together the chopped pork collar, onions, garlic, bread, chicken liver, goose fat, and liver. Stir in parsley and beaten eggs with a spatula.

4. Season with salt and pepper. Add the four-spices and grated nutmeg. Adjust seasoning if necessary.

For the Goose:

1. Preheat the oven to 400 degrees. Salt and pepper the interior and exterior of the goose. Fill with the stuffing.

2. Sew each end of the goose so as to maintain the legs and wings along the body, passing the string under the front wings and the back of the legs ; tighten and tie.

3. Place the goose in a cocette greased with goose fat and sautée on all sides over medium heat for 15 minutes. Bake for 30 minutes, basting frequently.

4. Prepare the aromatic garnishing: peel and cut the carrots and the onions into thin slices; cut the celery into small piece. Place around the goose and add parsley, thyme, garlic, and bay leaf. Return to the oven and cook for 15 minutes.

5. Deglaze the pan halfway with chicken stock or water, and cook for 3 hours and 30 minutes at 300 degrees, basting frequently with the juice from the goose. Midway through cooking, when the goose is golden and shiny, cover with aluminum foil.

6. Remove the goose from the cocette and pass the juices through a strainer. Pour into a saucepan and reduce to 25 cl. Adjust seasoning, degrease, and keep warm.

7. Cut the goose into pieces. Serve with the juices, fried potatoes or mashed celery.

Bon Appétit!