Sage & Fig Roast Goose with Apple Stuffing

Preparation Time: 30 Minutes

Cooking Time: 2 Hours

Serves: 6

Ingredients:

• 5kg oven-ready goose
• 1 red onion (quartered)
• 6 fresh sage leaves
• 3 figs (sliced vertically)
• Sea salt
• Cracked black pepper

For the apple stuffing:

• 2 tbsp goose fat (reserved from cooking the goose)
• 2 onions, finely chopped
• 1 cooking apple, peeled, cored, and quartered
• 1 tsp caster sugar
• 100g fresh breadcrumbs
• 500g sausage meat
• 2 tbsp fresh sage leaves, finely chopped

Method:

1. Preheat the oven to 200°C.
2. Place the goose on a rack over a large roasting tin and score three times down each side below the wing.
3. Rub the salt and pepper onto the goose evenly then insert the onion and 3 of the sage leaves into the body cavity.
4. Cover the legs in tin foil and roast the goose for one hour.
5. Remove from the oven and place the goose on a board to rest, allowing the fat to drain into a large heatproof bowl.
6. Reduce the oven temperature to 180°C and roast the goose for a further hour, having removed the tin foil to allow the legs to brown.
7. To ensure it’s cooked, pierce the thigh and apply pressure to the leg and check that clear juices run out.
8. Transfer the goose to a server platter and cover loosely with foil then let rest for 30 minutes.
9. Increase the oven temperature to 200°C.
10. For the stuffing, heat the goose fat in a large frying pan and fry the onions until lightly browned.
11. Add the apple to the pan alongside the sugar until lightly caramelised. Transfer the mixture into a bowl and set aside to cool.
12. Incorporate the breadcrumbs, sausage meat, and sage into the apple mixture then season with salt and pepper. Place in a greased shallow baking tin and spread evenly.
13. Brush both sides of the sliced figs with olive oil and place them alongside the stuffing.
14. Bake the stuffing and figs for 20 minutes until the stuffing is cooked through.
15. Place the figs and remaining sage leaves on and around the goose then return to the oven for 20 minutes to heat up.
16. Carve and serve the goose with the stuffing at the table.