14lb/6kg goose, oven-ready salt and ground black pepper 1 lemon, halved 1 onion, halved For the stuffing: 4 tsp. oil 1 onion, peeled and finely chopped 2 tsp. grated root ginger 8 Tbs., fresh white breadcrumbs 2 clementines, peeled and chopped 1 Russet apple, cored and chopped seeds of half a pomegranate 2oz/50g chopped walnuts juice and zest of half a lime few sage leaves, shredded 1 small egg, beaten
Instructions
1) Wipe goose and season inside. Place a halved lemon and halved onion in the cavity.
2) Then make the stuffing. Heat oil in a pan and fry onion over a gentle heat with ginger until soft but not brown. Transfer to a large bowl and add breadcrumbs, clementines, apple, pomegranate seeds, nuts, juice and zest of lime and sage leaves. Season well. Add beaten egg to bind and mix well. Stuff into neck end and secure flap with a cocktail stick.
3) Heat oven to 400F, 200C. Place goose on a trivet in a deep roasting tin (a great deal of fat melts off during roasting). Cook for 1 hour then turn down heat to 350F, 180C for another 2 1/2 hours, or until juices run clear when the thigh is pierced with a skewer. Keep an eye on the fat level while the goose is cooking, as this creeps up alarmingly fast. Every so often remove the roasting tin and goose from the oven and drain off the fat-but be careful, the tin is difficult to maneuver, very heavy and the fat is very hot. Try ladling fat out.
