Roasted geese with fresh and dried figs

Ingredients

For 4 servings

• •1 1 Ready-to-cook goose 4 kg
• •500 g 500 g Poultry livers
• •250 g 250 g Veal
• •1 kg 1 kg Fresh figs
• •200 g 200 g Dry figs
• •1 1 Onion
• •20 cl 20 cl Sweet wine
• •1 1 Egg
• •2 tranche 2 slices Mia bread
• •1 verre 1 Glass of milk
• •1 1 spoon. Coffee four spices
• •Salt
• •Pepper

Method

1. 1.Bring to a boil the sweet wine with the dried figs cut into dice. Remove immediately from the fire and reserve. Soak the bread in milk. Preheat the oven th. 7-8 (220 °C).
2. 2.Mix the poultry livers with the goose liver, the veal, the dried mie bread and the onion. Add the egg and drained figs (reserve the sweet wine). Salt, pepper, add the four spices. Stuff the goose with this mixture.
3. 3.Place the goose in a roasting dish and bake for 30 min, then lower the th. 6 (180 °C) and let it cook for another 2 hours, often with its cooking juice.
4. 4.About 15 minutes before the end of cooking, add the split figs. At the outlet of the oven, store 30 min under a sheet of aluminium before placing the goose surrounded by figs on a hot serving dish. Put the roasting dish on high heat, add the sweet wine and scratch the cooking juices. Serve immediately with the sliced stuffing and the sausage juice.