Apples go very well with roast goose, so if you are looking for something a little different for Christmas lunch, why not try this tasty recipe.
One goose with giblets and neck discarded
Three garlic cloves, peeled and thinly sliced
Eight British Royal Gala apples, peeled, each cut into 6 wedges
1/4 cup freshly squeezed lemon juice
6 tablespoons light brown sugar
1/4 cup Calvados
1 1/2 teaspoons ground cinnamon
Preheat oven to 350°F. Pat goose dry with paper towels and sprinkle inside and out with salt and pepper.
Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan at the bottom of the oven.
Roast goose (around 2 hours 45 minutes in total), basting occasionally with drippings and removing excess fat; reserve six tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F. Once cooked allow to stand for 15 minutes whilst covered before carving.
Whilst goose is cooking toss the apples and lemon juice together in large bowl. Pour six tablespoons goose fat into 15 x 10 x 2-inch baking dish. Transfer apples to the dish; toss apples in goose fat. Add the sugar, Calvados and cinnamon to apples; toss again. Bake apples alongside goose until very tender and golden, for about 1 hour.
Serve goose with caramelised apples and your usual selection of vegetables.