Ingredients

The following ingredients have 8 Servings
  • 1 oven-ready Goose (approx. 5 kg)
  • 1 cup Walnut (chopped)
  • 1 cup almonds (chopped)
  • 5 shallots (chopped)
  • 1.667 cups Prune (chopped)
  • 2 sprigs rosemary (leaves chopped)
  • 6 Tbsps Plum Jam

Instruction

  • Heat the oven to 220C (200C fan) 425F, gas 7.
  • Prick the goose skin all over with a sharp knife. Put the goose in the sink and pour over a kettle of boiling water. Pat the bird dry with kitchen paper.
  • Mix together the walnuts, almonds, shallots, prunes, rosemary and plum jam and stuff the cavity of the goose. Secure the cavity with a wooden or metal skewer and season the skin with salt and pepper.
  • Tie the legs and wings together with string, put the bird on a rack in a large roasting tin and cook for 30 minutes.
  • Turn the oven down to 180C and roast for a further 1 1/4 hours, draining off the excess fat every half an hour or so.
  • Turn the oven up to 230C, slash the goose with a sharp knife and baste with the meat juices in the roasting tin.
  • Roast for a further 15 minutes until the skin is brown and crisp. Remove the bird and rest for 20 minutes in a warm place. Serve garnished with the rosemary sprigs and onion wedges.