Roast Goose With Potatoes

For 8 people. Preparation time: 25 min. Cooking time: 30 min.


  • 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


  1. Using a food processor mix everything together until everything is finely chopped
  2. Roughly chop two of the apples and cook them in for a few mins. Remove and leave to one side.
  3. 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.
  4. Mix the stuffing, apples, bread and egg together. Season.
  5. Stuff the goose and make sure that all the openings are closed.
  6. Cut the two remaining apples into quarters
  7. 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
  8. Put into the oven and turn it on to a gentle heat 160C
  9. Turn the goose so it is browned all over.
  10. Place the remaining apples into the oven in a dish with about 3-4 cm water
  11. Half way through cooking add a glass of water to the pan.
  12. 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