Pre-heat to 220°C.
Garlic (8 cloves)
Black Pudding (500g in pieces)
Port (75 ml)
Apple (2 large dessert, peeled and cored)
Black pepper (1 tsp ground)
Salt (½ tsp)
Place in food processor and process to a paste.
Goose (4 to 5kg)
Black pepper (ground)
Sprinkle salt & pepper over the skin and pat in.
Prick skin well all over.
Place the black pudding mixture in the body cavity.
Place goose on rack in oven over roasting pan, breast down.
Roast for 15 minutes.
Lower temperature to 150°C.
Remove excess fat from tray and baste.
After 45 minutes turn goose breast side up.
Cover wings with foil.
Remove excess fat and baste.
Return to oven for 3 hours.
Baste every 30 minutes with fat from roasting pan.
Remove goose and allow to rest for 15 minutes.
Pour off the fat from the roasting pan.
Champagne (Rosé 2 glasses)
Chicken stock (200ml)
Add to roasting pan.
Place on high heat and reduce by half.
Serve as a sauce to accompany the goose.
Slice goose and serve with a portion of stuffing and the champagne sauce.
We tend to serve with roast potatoes and flageolet beans.