Roast Goose - 2

Take the goose out of the fridge for at least an hour, season all over with salt and fresh ground black pepper, and put some fresh sage and an orange sliced in two into the cavity. Roast in the oven at 375°F/190°C/Reg5 for about 2½ hours, pouring off but keeping fat from the pan after about 1½ hour.

Meanwhile prepare the potato  Recipe   but optionally alternating the slices of potato with slices of onion  Picture  , and prepare the parsnip fritters  Recipe  .

Wash the cavalo nero, cut into 2cm or so slices and steam unti barely tender. Simmer the peas in a little water and a tablespoonful of butter, and drain when tender. Put a tablespoonful or so of olive oil into a pan over a medium heat, add the cavalo nero and cook for a couple of minutes stirring well. Take off the heat, add the peas stir, season with salt and pepper and add a small handful of chopped mint. Keep warm  Picture  .

After 2½ hours check that the goose is cooked using a carving fork to check that the breast and legs run clear, and cooking for another 15 minutes or so if needed  Picture  . When ready, take the goose out of the cooking pan, cover with foil and put to one side.

Spoon off excess fat from the cooking dish, stir in a tablespoonful of flour over a low light, stir in a glass of red wine followed by some chicken stock. Stir until you have the consistency and taste you want by adding more stock and red wine and seasoning with salt and pepper. When ready, chop a handful of fresh sage leaves and add to the gravy.

When it's all ready, carve the goose, put slices on serving plates, add the cavalo nero and peas, parsnip fritters and potatoes, pour over a little gravy and serve  Zoom  .