CookEat Recipe
Dutch Goose Stuffed with Oysters
Roast goose filled with seasoned oysters and buttered breadcrumbs, basted with oyster liquor, served with currant jelly.
Method
Steps
Step 1
Heat oven to 175 °C. Pat goose dry and season cavity and skin. Mix oysters, fine crumbs, parsley, thyme and pieces of butter with seasoning; fill cavity loosely and secure.
Step 2
Place in roasting pan, pour strained oyster liquor and hot water around the bird, and roast, basting occasionally with pan juices and draining excess fat as needed.
Step 3
Continue until the thickest goose meat reaches 82 °C and the centre of stuffing reaches at least 74 °C. Rest, carve and serve stuffing with goose and currant jelly separately.
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