Roast Goose with Fruity Stuffing
- 5kg fresh goose, giblets removed
- 500g dried pears, soaked overnight
- 150g fresh cranberries
- 100g dried breadcrumbs
- ½ tsp each ground cinnamon and cloves
- 1 tsp ground ginger
- 1 satsuma, zest and juice
- 1 chopped onion
- 125g pecans
- 30ml maple syrup
- 1 tbsp sea salt flakes
- Preheat the oven to 220C. Drain the pears and mix in a bowl with the breadcrumbs, cranberries, cinnamon, cloves, ginger and satsuma zest and juice. Stir in the maple syrup, onion and sea salt, then stuff into the goose cavity and secure with a skewer.
- Sit the goose on a wire rack in a deep roasting tin, then cook the goose for 3 hours. Remove, leave to rest for 20 mins, then carve and serve with roast vegetables and gravy.
3 hrs 30 mins
6 serving