Dumpode Goose (Indian Way)

Ingredients

• 1 whole (about 10-12 lbs) Goose, whole, fat and tender (To be deboned)
• 1 dessertspoon (2 tsp) Mustard, prepared (For cavity seasoning)
• 1 dessertspoon (2 tsp) Sweet oil (vegetable oil) (For cavity seasoning)
• 1 dessertspoon (2 tsp) Mixed sauce (Worcestershire or similar) (For cavity seasoning)
• 3 pounds Beef, minced very fine (For stuffing)
• 0.25 pound (4 oz) Beef suet (For stuffing)
• 0.25 pound (4 oz) Bacon, fat, chopped (For stuffing)
• 1 liver from the goose Goose liver, minced (Reserved from giblets)
• 1 tablespoon Garden herbs, chopped (parsley, thyme, sage) (For stuffing)
• 1 dessertspoon (2 tsp) Black pepper, powdered (For stuffing)
• 1 dessertspoon (2 tsp) Mixed hot spices, finely powdered (cayenne, cloves, mace) (For stuffing)
• 2 tablespoons Breadcrumbs, finely grated (For stuffing)
• 1 dessertspoon (2 tsp) Salt (For stuffing)
• 1 teaspoon Essence of anchovies (Optional, for stuffing)
• 0.5 teaspoon Black pepper (For gravy)
• 1 teaspoon Salt (For gravy)
• 2 tablespoons Soup herbs (parsley, thyme, celery leaves) (For gravy)
• 2 leaves Bay leaves (For gravy)
• 5 ounces (2.5 chittacks) Ghee (clarified butter) (For braising)
• 2 medium Turnips, peeled (For serving)
• 3 medium Carrots, peeled (For serving)
• 2 medium Onions, peeled (For serving)
• 4 medium Potatoes, peeled (For serving)
• 1 cup English pickles (piccalilli, pickled onions, or chutney) (For serving)
• 4 cups Water (For making gravy from bones)

Instructions

1. 1Pluck and clean the goose thoroughly. Carefully debone the entire goose without tearing or destroying the skin, working from the cavity opening. Remove all bones including the backbone, ribs, and leg bones, keeping the skin intact as a pouch. Reserve all bones and giblets (neck, heart, gizzard) but set the liver aside separately.
2. 2Mix together the mustard, sweet oil, and mixed sauce. Pour this mixture into the cavity of the deboned goose, rubbing it around the interior to coat evenly.
3. 3Place all the reserved bones and giblets (except the liver) in a large pot. Add 4 cups of water, pepper, salt, soup herbs, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour to create a rich gravy. Strain and reserve the liquid.
4. 4Mince the goose liver very finely. In a large bowl, combine the minced beef, beef suet, fat bacon, minced goose liver, chopped garden herbs, powdered black pepper, mixed hot spices, breadcrumbs, salt, and anchovy essence (if using). Mix thoroughly until all ingredients are well combined and evenly distributed.
5. 5Fill the deboned goose cavity with the prepared stuffing mixture, packing it firmly but not too tightly. Sew up the opening with kitchen twine or secure with skewers to keep the stuffing inside during cooking.
6. 6In a large heavy-bottomed pot or Dutch oven, melt the ghee over medium heat. Place the stuffed goose in the pot and pour the strained bone broth over it. Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, turning occasionally, until the goose is completely tender and cooked through.
7. 7While the goose is cooking, boil the turnips, carrots, onions, and potatoes in salted water until tender, about 20-25 minutes. Drain well and keep warm.
8. 8Remove the goose from the braising liquid and place on a baking sheet. Brush with some of the cooking liquid. Place under a hot broiler for 5-7 minutes to create a glazed, golden surface. Similarly, brush the boiled vegetables with the cooking liquid and glaze them under the broiler for 3-4 minutes until lightly caramelized.
9. 9Transfer the glazed goose to a large serving platter. Arrange the glazed vegetables around the goose. Serve hot with English pickles on the side. Slice the goose at the table to reveal the stuffing.