Goose with Sauce Madame

• 1 each goose
• 1 teaspoon sage
• 1 teaspoon parsley leaves
• 1 teaspoon mint leaves
• 1 teaspoon savory
• 1 each pears hard, cored, chopped
• 2 each garlic cloves peeled, minced
• 1 cup grapes, seedless
• 1/4 cup bread crumbs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 cup vinegar
• 1/4 cup wine red
• 1/2 teaspoon salt or to taste

1. Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound.
2. Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find pala

goose, sage, parsley, mint leaves, savory, garlic, grapes, bread crumbs, cinnamon, ginger, vinegar, wine red, salt

Taken from recipeland.com/recipe/v/goose-sauce-madame-34824 (may not work)