-
1
Preheat the oven to 200 degreees F. Line a sheet pan with parchment paper.
-
2
Spray the parchment paper with vegetable oil spray.
-
3
Place the quince and the pear in a simgle layer on the parchment paper and sprinkle the brown sugar on top.
-
4
Bake in a preheated oven until caramelized, about 45 minutes.
-
5
Meanwhile, in a bowl, combine the ground chicken and pork with the loose sausage meat, Parmesan, bread crumbs, egg, 1/2 tablespoon of the salt, pepper and nutmeg.
-
6
When the mixture is amalgamated, add the quince and pear, along with the dried cherries, grapes, and pomegranate seeds.
-
7
Turn the oven up to 375 degrees F. Spoon the stuffing loosely into the main cavity of the goose (if there's extra, you can cook it in a buttered ovenproof dish).
-
8
Rub the butter all over the goose, then season it with 1 1/2 tablespoons of the salt.
-
9
Tuck the wing tips under the goose, and tie the legs together.
-
10
Pour the olive oil into a roasting pan and place the goose in it, breast side up.
-
11
Roast in the top third of the preheated oven until the goose begins to turn brown, about 30 minutes.
-
12
Reduce the temperature to 325 degrees, pour the white wine over the goose, and cover it loosely with foil.
-
13
Continue roasting, adding the stock when the wine has evaporated, and basting every 20 minutes, for 2 hours, or until an instant-read thermometer placed in the thickest part of the thigh registers 180 degrees.
-
14
Transfer the goose to a carving board with channels to hold the juice, cover it again with foil, and let it rest for a good 20 minutes before carving.
