for 4 person

Stuffing

2	apple (e.g. Boskoop), diced
2	shallot, roughly chopped
1	orange, diced
3 sprig	thyme

Goose

1	goose (approx. 4 kg), ready to cook, ordered in advance from the butcher
2 tsp	salt
a little	pepper

How it's done

Stuffing

Mix the apples with all the other ingredients up to and including the thyme.

Goose

Rinse the goose (inside and out) in cold water, pat dry, stuff with the apple mixture. Tie the legs and wings with kitchen twine. Place the goose on a baking tray (breast side up), season.

To roast

Approx. 2¼ hrs. in the lower half of an oven preheated to 170°C, basting the goose with the cooking juices from time to time. Remove the twine, carve.

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