Title: Roast Goose with Apricot & Rice Stuffing
Categories: Poultry Sauce Stuffing
Yield: 1 Servings

1	c	Dried apricots, coarsely
		Chopped
1/2	c	Dried currants
2	c	Ruby Port
4	c	Chicken stock
2	tb	Butter
2	tb	Vegetable oil
2	sm	Onions, minced
2		Celery stalks, chopped
2	c	Long-grain rice
1/2	c	Chopped fresh parsley
2	tb	Minced fresh thyme
1	ts	Salt
1/2	ts	Freshly ground pepper
2	c	Apple cider
4	c	Goose Stock
1		11-to-13 pound goose, fat
		Removed from cavity, neck,
		Gizzard and heart
		Reserved for Goose Stock
1		Lemon halved
1	tb	Salt
1	tb	Freshly ground pepper
2	c	Goose Stock
1/2	c	Currant jelly

For stuffing, place apricots and currants in separate bowls. Pour 1 cup Port over each. Let macerate 6 hours.

Bring stock to boil in medium saucepan. Melt butter with oil in large saucepan over medium heat. Add onoins and celery and saute 5 minutes. Add rice and stir until translucent. Add hot stock and mix well. Reduce heat to low and cook until all liquid is absorbed. Transfer to a large bowl.

Drain apricots and currants; reserve 1 cup Port. Mix apricots, currants, parsley, thyme, salt and pepper into rice. Set aside.

For sauce, boil cider in heavy medium saucepan until reduced to one cup. Add stock and 1 cup reserved Port. Reduce heat and simmer until reduced to 1 1/2 cups, stirring constantly.

For goose, preheat oven to 350F. Pierce goose skin (not meat) all over with fork. Cut off wing tips at joint. Rub goose inside and out with lemon, salt and pepper. Fill main cavity and neck loosely with stuffing. Skewer neck cavity closed. Leave main cavity open. Tie legs together. Place any remaining stuffing in a small buttered baking dish; cover with foil.

Place goose breast side up on a rack set in a large roasting pan. Roast goose 1 3/4 hours, basting every 30 minutes with pan drippings.

Pour off fat accumulated in pan. Continue roasting goose until meat thermometer inserted in thickest part of thigh registers 180F, basting goose with stock and drippings in pan every 30 minutes and covering goose with foil if browining too quickly, about 1 hour. (Place stuffing in baking dish in oven during last hour and baste with stock every 30 minutes).

Transfer goose to a heated platter. Strain pan juices into bowl and degrease. Set roasting pan over medium heat. Return juices and bring to a boil, scraping up any browned bits. Transfer juices to heavy saucepan. Add Port sauce and simmer until reduced to 1 1/2 cups, about 10 minutes. Add jelly and stir over medium heat until jelly is melted. Serve goose and dressing, passing sauce separately.

From: arielle@taronga.com (Stephanie da Silva)

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