Roast Goose with Apples and Prunes

Preheat the oven to 220C. Mix the prunes and apples together, season, and stuff into the goose cavity. Seal with metal skewers. Rub the skin with plenty of salt and pepper, then place on a rack in a roasting tin and roast for 35 mins. Reduce the heat to 180C and cook for another 90 mins, or until the juices run clear. Drain the excess fat from the tin every 30 mins or so (you can reserve it for your roast potatoes).
15 mins before the end of the cooking time, pour a ladle of cold water over the goose. Once cooked, rest for 15 mins before carving. Serve with a rich red wine gravy and all your favourite festive veggies.

2 hrs

4 serving

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