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Oie a la NormandeThe main French Christmas meal, the réveillion, is served after Midnight Mass on Christmas Eve. The menu for this family occasion may include pate de foie gras, oysters or other shellfish. Game, roast goose or turkey stuffed with chestnuts and truffles are also traditional. But whatever the glories of the Christmas spread, the réveillion must include a dish of black pudding. The following dish, which comes from the Normandy region, combines the traditional ingredients, goose and black pudding, garnished with small red apples.


serves totaltime preptime cookingtime
6 persons 4 hours
10 minutes
25 minutes 2 hours
45 minutes


{tab Ingredients}

  • 4.5 kilogram Goose
  • 450 grams Black Pudding
  • 1 clove Garlic, crushed
  • 2 large Apples, peeled and grated
  • 67 ml Port
  • Salt & Black Pepper

{tab Instructions}

  1. Skin the black pudding and pound it smooth with the goose liver and garlic.
  2. Blend in the apples and bind the stuffing with the wine.
  3. Stuff the goose with this mixture.
  4. Prick the skin all over with a skewer, and rub it thoroughly with salt and pepper.
  5. Place the goose in a roasting tin and cover with foil.
  6. Roast on the lowest shelf of an oven, pre-heated to 200°C and allow 15 minutes to 450 grams, plus 15 minutes.
  7. After 1 hour, drain the fat from the pan and pour 125 ml cold water over the goose.
  8. Remove the foil 30 minutes before cooking is complete, and baste the goose every 10 minutes with the pan juices.
  9. Serve the goose on a thick bed of unsweetened apple purée and garnish with polished apples set on cocktail sticks.


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