Roast Goose with Cranberry, Maple and Pecan Stuffing
Mix all the stuffing ingredients together, season well and pack into the neck of the bird. Tuck the flap of skin over the stuffing and under the bird. Secure with a small metal skewer.
Remove any excess fat from the goose cavity (use this for your roast potatoes). Place the onion, leftover orange you zested and squeezed for the stuffing, and sage leaves into the cavity of the bird.
Place the stuffed goose on a wire rack in a deep roasting tin. It will give off a lot of fat as it cooks, and you don’t want spillage into the bottom of the oven. Sprinkle the top of the bird with sea salt and black pepper.
Cook for approximately three hours in a pre-heated 400º F oven. After one hour, remove the excess fat from the bottom of the roasting tin; check and remove fat every 30 minutes.
Check the temperature. You are aiming for an internal temperature of around 175° F at the thickest part of the thigh, and 160° F in the center of the stuffing.
Place the bird on a large board, allow to rest for at least 20 minutes and carve.