Ginger And Orange Stuffed Roasted Goose

• 1 tbsp salt
• 2 tbsp olive oil
• 6 oz mushrooms, coarsely chopped
• 1 None onion, chopped
• 4 pieces stem ginger in syrup, drained and sliced
• 1 None oranges, peel grated and orange juiced
• 4 cups fresh white breadcrumbs
• 1 tbsp whisky
• 1 None oven-ready goose (about 10 lbs)
• 2 None oranges, cut into wedges
• 8 oz cremini mushrooms
• 4 oz asparagus tips
• None None Parsley, to garnish

1. Preheat the oven to 400u0b0F. Heat oil in a large skillet on medium heat. Cook mushrooms and onion for 5 mins until softened. Remove from heat. Add ginger, orange peel and juice, breadcrumbs and whisky. Mix well. Cool stuffing to room temperature.
2. Place goose on board; pull out inside fat. Rub salt all over skin. Add some of the stuffing to neck cavity of goose. Place remaining stuffing in small baking dish. Secure flap of skin with a skewer on underside of bird. Prick skin to release fat during roasting.
3. Weigh goose. Place in large roasting pan; cover breast with foil.
4. Roast for 15 mins per lb plus 15 mins, draining fat from pan every 30 mins. Drain all but 2 tbsp fat from pan 25 mins before end of cooking. Add oranges, mushrooms and asparagus to pan; toss in fat. Return to oven with remaining stuffing for final cooking time. Garnish with parsley.

salt, olive oil, mushrooms, onion, stem ginger, oranges, fresh white breadcrumbs, whisky, goose, oranges, cremini mushrooms, parsley

Taken from recipes-plus.com/api/v2.0/recipes/28954 (may not work)