Fig Roast Goose

Ingredients

• 1 goose (about 4 kg)
• 2 stalks Parsley
• 1 stalk savory
• 2 Apples
• 12 figs
• Salt
• Pepper (freshly ground)
• 2 onions
• 2 carrots
• 250 g celery root
• 2 tbsp honey
• a splash port wine

Instructions

1. 1.

   Preheat the oven to 160°C with both top and bottom heat.

2. 2.

   Rinse the goose cold, pat dry. Roughly chop the herbs. Wash the apples and figs. Dice the apples and half the figs coarsely and mix with the herbs. Salt and pepper the inside of the goose and fill it with the apple‑fig mixture. Sew the opening closed or secure with toothpicks. Pinch the skin on the sides and below the legs to allow fat to drain. Season the outside, place breast side down in a roasting pan, add a little water, and roast for about 30 minutes, basting occasionally.

3. 3.

   Meanwhile peel and roughly cube the onions, carrots, and celery root.

4. 4.

   Remove the goose from the pan and pour out the liquid. Skim off excess fat, then brown the vegetables in 1–2 tbsp of fat in the pan. Add back the roasting liquid, place the goose breast side up again, season lightly, and roast for another ~2 hours, basting regularly and adding water as needed. Remove the goose, take out any thread or toothpicks, and stir the stuffing into the sauce. Transfer the goose to a baking sheet. Switch the oven to grill mode. Arrange the remaining figs around the goose and brush it with honey. Grill for about 10 minutes until crisp. While grilling, strain the sauce, skim fat, reduce if desired, add water if needed, and season with port wine, salt, and pepper (optionally thicken with a little flour).

5. 5.

   Serve the goose with figs on a platter and offer the sauce separately.