accompaniment for goose

[ethandron]

have decided to go for it this year and order a goose for christmas dinner. most of my googling has come up with apple sauce to have with goose (hugh fearnley-whatshisname also suggests creamed sprouts with chestnuts and bacon as a side dish, sounds good to me) but i was wondering if anyone has their own tried and tested accompaniment for goose.....and maybe a foolproof way of cooking the bird too?
i know, i know, it's not even december yet ......

[theonlyone]

Put the bird on a trivot in a deep roasting pan , as it's a very fatty bird
(the fat makes lovely roasties !! ) and keep emptying the fat , we've had
goose loads of times it's lovely . Enjoy .

[ethandron]

thanks for the tip. do you have apple sauce with it, or something else?

[anniebird]

I always do apple sauce with goose and red cabbage. Chop the red cabbage and a cooking apple. Put into a casserole with some butter on the hob stirring until everything is coated in the butter. Cover with boiling water. Put on a lid and put in the oven for about 2 hours. Strain and serve. This can be frozen and reheated so if you will not have enough oven space you can cook it in advance.

[coccinelle]

A lot of French people have goose for Xmas and tend to serve it with a mixture of chestnuts and wild mushrooms. I was once served it with marmelade and it wasn't bad!!

[theonlyone]

The traditional accompaniment for goose is Damson cheese ...it's like
a thick damson jam ...and we have sprouts with chestnuts , have what
you like and enjoy it .Also goose fat stores for ages in the fridge .

[ethandron]

annie, i just love red cabbage done that way, and we've had it for the last few christmases. this year, due to a bereavement in the family and because things will be very different anyway, i thought i'd try and look 'outside the box' (or whatever the saying is) and not do anything we've had before. coccinelle, i did wonder whether something very tart, like marmalade, would be good to cut through the fat, bit like duck with orange or cherry. i know someone who always has marmalade with a full english breakfast!