Winter Roast Free-range goose with fig polenta

Ingredients

• 1 free-range goose approx. 4 kg
• 2 stalks rosemary
• 1 tbsp mugwort (dried)
• 7 figs
• 2 apples
• 2 handfuls of walnuts
• 2 tbsp honey
• 2 oranges & pomegranate (to serve)
• salt & pepper

Pomegranate Sauce

 

• 1 tbsp brown sugar
• 1 pomegranate
• 200 ml red wine, dry
• 1 tsp cornstarch
• a little water to mix
• 2 stalks rosemary
• 50 g butter, in cold pieces
• salt & pepper

Side dishes

 

• Green beans
• 3 medium carrots
• 250 g green beans
• some frying fat (alternatively oil)

Fig polenta

 

• 30 g butter
• 500 ml milk
• 500 ml vegetable broth
• 250 g corn semolina
• 50 g parmesan
• a little salt
• 2 shallots
• 5 figs