Preparation time: 25 min
Cooking time: 30 min
Ingredients
1 young goose about 3 kg
For the stuffing:
2 chicken livers
60 g minced pork
1 onion
2 shallots
1 small bunch of parsley
3 sage leaves
4 Granny Smith apples
1 egg
1 slice of bread soaked in milk
60 g of butter
salt and pepper
Method
Using a food processor mix everything together until everything is finely chopped
Roughly chop two of the apples and cook them in for a few mins. Remove and leave to one side.
In the same pot melt a nut of butter and cook the stuffing for about 10 mins until you can’t make out the colour of the livers.
Mix the stuffing, apples, bread and egg together. Season.
Stuff the goose and make sure that all the openings are closed.
Cut the two remaining apples into quarters
Coat with the rest of the butter and place on a grill on top of a grill pan so the juices run free of the bird
Put into the oven and turn it on to a gentle heat 160C
Turn the goose so it is browned all over.
Place the remaining apples into the oven in a dish with about 3-4 cm water
Half way through cooking add a glass of water to the pan.
When the goose is cooked, remove from the oven, cover with foil and leave to relax. Serve with the juices from the pan and the cooked apples
