Goose Recipes

Roast Goose with Prunes and Hazelnuts recipe

This tasty recipe is full of flavour. If you donít like prunes, try swapping them for raisins or currants or leave them out entirely.


  • 1 goose, 5kg
  • 300ml chicken stock
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. flour
  • Salt and pepper
  • 1 onion
  • 75g prunes
  • 50g breadcrumbs
  • 50g hazelnuts
  • 1 tbsp. sage
  • Zest of one lemon

Method of Preparation:

  1. Finely chop the onion. Chop the prunes and hazelnuts and finely chop the sage. Combine the onion, prunes, breadcrumbs, hazelnuts, sage and lemon zest in a bowl.

  2. Spoon the stuffing into the neck end of the goose and then secure the hole with a skewer.

  3. Preheat the oven to 220C.

  4. Rub half the flour over the skin of the goose and season well with salt and pepper.

  5. Cook the goose breast side up in a roasting tin for half an hour.

  6. Remove the goose from the oven and then prick the skin with a fork.

  7. Turn the heat down to 180C and then cook the goose for a further 1 ½ hours to 2 ½ hours, or until the juices run clear.

  8. Cover the cooked goose with foil and then make a quick gravy by whisking the chicken stock, Worcestershire sauce and remaining flour into the cooking juices.

This will serve 6-10 people depending on the size of the bird. Leave out the nuts and fruit for people who arenít a fan and substitute with sausage meat or a chopped goose liver instead.

Author: Laura Young

Back to the Goose Recipes home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)


Published: May 26, 2011
Privacy Policy
Published by Starsol