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Goose with Apples and Marjoram

4kg goose, cleaned
Dried marjoram leaves
1 kg Granny Smith apples, cored
And quartered
Cranberry sauce to taste
Beetroot with Apples
Potato puree

Remove any excess skin from around the neck of the goose, leaving enough to seal the cavity after stuffing. Pat the goose thoroughly dry with paper towels, season with salt and rub with dried marjoram, inside and out. Set aside for 1 hour. Stuff the goose tightly with the apple quarters and sew up the cavities at both ends. Place the goose, breast side up, in a large baking tin.

Prick the breast with a fork or skewer, sprinkle all over with a little water and bake in a preheated 200'C oven for 2 to 2.1/2 hours. Baste the goose regularly while cooking and spoon off any excess fat. (Reserve any rendered goose fat for cooking confits etc). If the goose begins to brown too quickly, cover with foil. The goose is cooked when the juice from a thigh, pricked with a skewer, runs clear. Remove the goose to a warm platter and set aside in a warm place. Remove any fat from the cooking juices in the baking tin, discard and add cranberry sauce to taste to the tin. Return the tin to the heat and reduce the liquid, scraping the bottom of the pan to loosen any sediment. Carve the goose, place on heated serving plates and spoon over some cranberry juices. Serve at once with the Beetroot with Apples.

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