Roast Goose

Turn on the oven to 180°C. Prepare the stuffing by combining the sausage meat with the liver of the goose cut into pieces, the ham, the wrung out brioche, three spoonfuls of rum, the whole egg, half of the peeled and diced pineapple, the pistachios, the cranberries, the onion, the parsley and the thyme, salt and pepper. When it is cooked and golden brown, let it rest for 20 minutes on a cutting board covered with aluminum foil.

Season the inside of the goose, then stuff it and sew the opening with kitchen thread. Place on a roasting pan, prick the skin in several places with the tip of a knife and put in the oven.

Let the goose cook for 2 1/2 hours, basting it often, first with the maple syrup, then with the juices from the pan. When the goose is cooked and well browned, let it rest for 20 minutes on a cutting board covered with aluminum foil.

While the goose is cooking, cut the remaining pineapple into quarters and brown them in 30 g of butter until golden brown. Add the grated coconut and white rum. Serve the goose with the pineapple quarters and the cut stuffing. Our advice : Remove all the fat from the goose, Keep it in a cool place. Once melted, fry potatoes in it, they will take on a delicious taste. Too much stuffing? form balls the size of clementines, wrap them in aluminum foil and put them in the oven with the goose for 30 minutes.