Gänsebraten mit Leberwurstklößchen und glasierten Pfirsichen

The first goose of the season is eaten on 11 November, St. Martin’s Day, and it’s the traditional German Christmas dish. Roast goose frequently appears on menus all over Germany. Its dark, delicious and tender meat cooks to light crispness on the outside while the rich skin means the flesh bastes itself. Cook tasty liver pâté and rye breadcrumb stuffing balls alongside and, for a special serving, add halved fresh peaches baked and glazed with sugar and redcurrants. (If your butcher or supermarket cannot supply a goose, check through mail-order sources. Many producers will supply one direct.)

Serves 6

• 1 whole oven-ready goose, about 3½-4kg (7-8lb) weight
• 3 large just-ripe peaches, halved and stoned
• 40g (1½ oz) butter, melted a small punnet of fresh redcurrants
• 2 tablespoons plain flour
• 300ml (1/2 pint) stock or water
• 2 tablespoons redcurrant jam
• a little fresh lemon juice
• sea salt and freshly ground black pepper

For the stuffing:

• 1 small onion, chopped
• 1 tablespoon rapeseed oil + extra for brushing stuffing balls
• ½ teaspoon ground paprika
• ½ teaspoon dried sage
• grated zest of small lemon
• 100g (3½ oz) German calves’ liver pâté, softened
• 150g (5½  oz) fresh rye breadcrumbs
• ½ teaspoon sea salt
• 1 medium free-range egg, beaten

1. Heat the oven to Gas Mark 5/ 190°C/375F°. Prick the skin of the goose in several places, especially around the leg and thigh. Rub the breast with salt. Place on a raised trivet set inside a roasting dish.
2. Roast for about 2½ hours, lowering the temperature to Gas Mark 3/170°C/320F° if the bird starts to over-brown. The goose is cooked once the juice runs clear.
3. For the peaches, brush them with melted butter and place in another shallow roasting dish. Strip the redcurrants from the stalks and mix with sugar. Spoon  into the peach cavities and dust with cinnamon. Bake them on the shelf above the goose at the start of the roasting for 15-20 minutes then remove and cool to room temperature.
4. Meanwhile, make the stuffing. Sauté the onion in the oil for 5 minutes then stir in the paprika and cook for half a minute. Cool then mix with the rest of the stuffing ingredients adding pepper to taste. Shape into 6 balls using wet hands if necessary.
5. Lay them in a shallow ovenproof dish, brush with oil and bake for at least 30 minutes of roasting, near the top of the oven. As the goose cooks, you may want to pour off the fat as it drips off to cut down on it smoking. Make sure you have help to do this, as the bird will be heavy.
6. When the goose has cooked, remove and start for 10 minutes before carving. Pour the fat off the pan and sprinkle in the flour. Stir well and boil, then add 2 tablespoons redcurrant jam, a squeeze of fresh lemon juice and seasoning.
7. Strain into a jug, then after the bird has been carved, pour the juices over. Arrange the stuffing balls and peaches around. It should look very inviting.

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