Roasted Goose with a Stuffing of Plums and Nuts

👨‍🍳 Method

1. 1

   Soak the prunes the day before in the port.

2. 2

   Pit the prunes and cut them in four.

3. 3

   Keep the soaking liquid.

4. 4

   Peel the apples, remove the core and cut into brunoise (small dice).

5. 5

   Finely chop the goose liver.

6. 6

   Press the orange.

7. 7

   Chop the onion and celery.

8. 8

   Finely chop the nuts.

9. 9

   Mix the prunes with the apple brunoise, the onion, the celery, the bouquet garni, the goose liver, the pork mince and the nuts.

10. 10

    Season generously with pepper and salt.

11. 11

    Mix in half of the soaking liquid.

12. 12

    Preheat the oven to 200°C.

13. 13

    Fill the goose through the neck, fold the overhanging skin down and secure it with kitchen string.

14. 14

    Remove excess fat from the cavity and fill that as well.

15. 15

    Tie the legs with kitchen string so they stay in place.

16. 16

    Weigh the goose now to determine the correct roasting time.

17. 17

    Calculate a quarter hour per 500 grams plus 15 minutes extra for the whole.

18. 18

    Place the bird on a rack above a roasting pan and rub the skin with salt.

19. 19

    Prick the skin all around at equal intervals to let the fat run out more easily.

20. 20

    Roast the goose for half an hour in the oven, then adjust the temperature to 180°C.

21. 21

    Let it now roast for the calculated time in the oven.

22. 22

    Check occasionally and pour the dripping fat into a bowl.

23. 23

    After one and a half hours, pour some cold water over the breast, this will give you crispy skin.

24. 24

    Remove the goose from the oven and transfer to a platter.

25. 25

    Let the goose rest for a quarter hour, then remove the kitchen string.

26. 26

    Pour the dripping fat from the roasting pan, but leave the browned bits.

27. 27

    Now stir the flour through the roasting pan and let slowly brown over the heat.

28. 28

    Stir the broth through the flour and bring to the boil.

29. 29

    Then add the other half of the soaking liquid, together with the orange juice and season with pepper and salt.

30. 30

    Let reduce to sauce consistency.

31. 31

    Serve with caramelized apples.