Roast Goose with Liver Pate Stuffing and Red Currant Glazed Peaches Recipe | Yummly
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Roast Goose with Liver Pate Stuffing and Red Currant Glazed Peaches

GERMANFOODS.ORG
21Ingredients
┅Seconds
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Roast Goose with Liver Pate Stuffing and Red Currant Glazed Peaches
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Ingredients

US|METRIC
4 SERVINGS
  • 8 lb. goose (whole oven ready)
  • 3 peaches (large just-ripe, halved and pitted)
  • 1.5 oz. butter (melted)
  • 2 Tbsp. light brown sugar
  • 3 pinches ground cinnamon
  • 1 box red currants (fresh)
  • 2 tsp. all purpose flour
  • 2 1/2 cups water
  • 2 Tbsp. red currant jelly
  • fresh lemon juice (a little)
  • sea salt
  • freshly ground black pepper
  • 1 onion (small)
  • 1 tsp. vegetable oil (or rapeseed, plus extra for brushing stuffing balls)
  • 1/2 tsp. ground paprika
  • 1/2 tsp. dried sage
  • 1 lemon (small)
  • 3.5 oz. liver pate (softened)
  • 5.5 oz. breadcrumbs (fresh rye)
  • 1/2 tsp. sea salt
  • 1 egg (beaten)
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