Goose roulade with apples

Start by preparing the goose: wash it thoroughly, pat it dry, and singe it if necessary. Place the goose on a cutting board, breast-side up. Make a longitudinal incision down the center of the breast. Carefully separate the meat from the breastbone with a sharp knife, first from one side, then, after rotating the goose 180 degrees, from the other. Gradually trim the meat along the ribs, freeing it from the bones all the way to the spine. Cut through the connective tissue of the joints to detach the legs and wings from the carcass. After trimming the meat under the backbone, completely remove the entire carcass.

Cut off the long wing tips. Make a longitudinal incision along the inside of the thigh and remove the bone. Repeat the same for the second thigh, as well as for the right and left shoulders. Lay the goose out flat in a single layer. Trim thick layers of meat from the breast and legs and distribute them evenly over the areas where there is insufficient meat. Cover the goose with cling film and lightly pound it.

Preheat the oven to 200°C. Remove the goose from the refrigerator. Lay it skin-side down on a work surface and evenly spread the prepared stuffing. Carefully roll the goose into a tight roulade.

Tie the roulade with kitchen twine to help it keep its shape. Secure the seam with wooden toothpicks. Place the roulade on a rack with a drip pan and bake in the oven for 1.5 hours. Every 20 minutes, remember to baste the roulade with the rendered fat to keep it juicy and achieve a golden crust.

Prepare the filling: wash the mint, pat it dry, separate the leaves, and chop them finely. Crush the pine nuts. Wash the apples, cut them into 4 pieces, remove the core, and dice the flesh. Combine the mint, nuts, and apples in a bowl, and mix well. Pour in the remaining dry wine and let it sit for 30 minutes. Heat the butter in a saucepan. Quickly sauté the apples with herbs and nuts for 2 minutes until they become fragrant and slightly softened.