Roast goose with prune, apple & sage stuffing
Chef: Michael Voumard
Try this with the: Hill of Grace
Serves: 4
Ingredients
1 onion
2 tart apples
1 cup pitted prunes
¼ bunch sage - chopped
2 cups breadcrumbs (stale bread)
2 eggs
1 x 3kg goose
1 whole apple
50g porcini mushrooms
Method
To prepare the stuffing, finely dice the onion, coarsely dice the 2 apples, cut the prunes into halves, then add this mixture to the sage, breadcrumbs and eggs and work to form a filling.
Remove the legs from the goose and use for braising. Fill the breast cavity with the stuffing and seal this with the remaining apple cut in halves.
Soak the porcini mushrooms in 250ml warm water.
Put the goose into a roasting dish; roast at 220C for 15 minutes and then reduce to 160C for 1 hour. Rest for half an hour before serving.
To make a sauce, deglaze the roasting juices with the porcini mushrooms and their juices. Serve with a generous array of roasted vegetables, particularly earthy vegetables.