Goose with Italian Stuffing

Prepare the goose: Remove bag with giblets from the goose.

The first thing to do is to cut off the excess fat. Wash the goose, pat dry, rub the inside with salt and pepper.

Dice the melanzane and garlic cloves and sauté in hot olive oil. Blanch (scald) the beef tomatoes, skin, seed and dice.

Lightly toast minced pine nuts in a frying pan without _l. Add breadcrumbs, the grated zest of one lemon and chopped kitchen herbs. Season heartily with salt and pepper.

Put the stuffing in the goose form, close the belly opening. Place the goose backside down on the roasting rack of the oven and place the roasting rack on the fat pan rinsed with water. Place the roasting pan on the bottom rack of the oven heated to (200 °C gas mark 3/circulating air 170 °C). Roast goose for about three hours. In between, pierce underneath the wings and legs to allow the fat to render. When the drippings start to brown, add a little wine. Repeatedly top up the evaporated liquid with wine and baste the goose with the roasting liquid. Ten minutes before the end of the roasting time, brush the goose with cold salted water and continue roasting on the highest setting to crisp the skin. Keep goose warm in turned off oven.

Pour a quart of water into the fat pan, boil off the drippings on the stove top and pour through a sieve. Skim off fat. Add gravy to the

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