Goose with Chestnuts and Figs

Ingredients

• 1 goose (about 4 kg)
• 2 sprigs Rosemary
• 1 sprig savory
• 10 figs
• 1 can water chestnuts (about 250 g)
• Salt
• Pepper (freshly ground)
• 2 onions
• 2 carrots
• 250 g celery root
• 2 tbsp honey
• a splash of port wine

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both fan and top heating.

2. 2.

   Rinse the goose cold and pat dry. Roughly chop the herbs. Wash and quarter the figs. Rinse the chestnuts in a sieve, then drain. Mix half the chestnuts and figs with the herbs. Season the inside of the goose with salt and pepper, then fill it with the fig‑chestnut mixture. Sew up or secure the opening with toothpicks. Prick the skin on the sides and below the legs so fat can escape. Season the outside as well, place breast side down in a roasting pan, and pour a little water over it. 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 left in the pan. Add back the roasting liquid, place the goose breast side up again, season lightly if needed, and roast for another ~2 hours, basting and adding water as necessary. Transfer the goose to a baking sheet, raise the oven to grill mode, and brown under the grill for about 10 minutes until crisp.

5. 5.

   While the goose finishes, strain the sauce, skim off fat, reserve remaining chestnuts and figs, then reduce if desired or add a splash of water. Finish with port wine, salt, pepper, and optionally thicken with a little flour.

6. 6.

   Serve the goose on a platter with the sauce poured over it.