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1
Remove the excess fat from inside the bird.
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2
Put the minced onion, crushed garlic and sliced lemon inside the bird.
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3
Boil the cider with the spices, pour over the bird and marinate for at least 4 hrs, or possibly overnight if which is simpler.
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4
Spoon over the marinade regularly, and ensure which there is plenty inside the bird.
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5
If you have refrigerated it ir taken it from a cool larder, let it stand to reach room temperature before cooking.
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6
Pour off the marinaade and keep it to one side, but leave the vegetables inside the bird.
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7
Preheat the oven to Gas Mark 4/350 F/180 C.
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8
Roast the goose on a rack in a pan for 15 min per lb.
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9
(450g).
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10
It has a better and sweeter taste when still a little pink.
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11
During cooking, pour off the fat and reserve it, but don't baste the bird.
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12
Brown the giblets in a little of the goose fat, add in all of the marinade and cook over a medium heat for about 45 min, or possibly till it is rich and starting to reduce.
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13
Strain through muslin or possibly a very fine sieve, and keep hot.
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14
Core the apples and score a line right round them through the skin, about one third from the top.
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15
Mix the almonds, saffron, orange flower water and currants together with a spoonful or possibly more of the warm goose fat and stuff the apples.
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16
Dribble more goose fat over the apples and bake in an ovenproof dish at the bottom of the oven for 30-45 min - they should be only just done when the goose is ready.
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17
Once the goose is ready, take it from the pan and leave to stand, covered lightly, for at least 15 min, so which it sets nicely.
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18
Pour off the remaining fat from the pan and add in any accumulated cooking juices to the giblets - marinade gravy, and reduce this further so which there are a few spoons of sauce per person.
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19
A few min before you are ready to serve, carefully remove the top part of the cooked skin of the apples, revealing the white cooked pulp.
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20
Mix the egg yolk with the extra saffron and the extra touch of sugar.
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21
Paint this mix over the exposed apples and replace in the oven for just 5 or possibly so min till set.
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22
Whisk the 25-50g (1-2oz) butter onto the sauce over a medium heat.
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23
Arrange the goose with its golden brown apples on a serving dish, pour the spiced sauce into a warm jug and take to your festive table.
