- 200 g roughly chopped walnuts
- 3 Granny Smith apples, peeled and diced
- 1 tbsp mustard powder
- goose gizzard and other offal, finely diced - optional but it adds flavour
- 200 ml red wine
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stuff the goose with the above ingredients, combined. Season and seal in an oven bag with a decent splash of good red wine. Roast in a medium-hot oven according to weight.