Ingredients
Method
1.To make pistachio and fig stuffing; heat butter in medium frying pan; cook onion, apple and celery, stirring, until onion softens. Stir in fig, nuts and parsley. Season to taste; cool.
2.Preheat oven to 200°C (180°C fan-forced).
3.Rinse goose under cold water, pat dry inside and out with paper towel. Using a small knife, prick goose skin all over. Tuck wings under body. Fill cavity with stuffing. Place a wire rack in a large, deep baking dish; place goose on rack, season. Roast, uncovered for 1 1/2 hours or until cooked through.
4.Meanwhile, heat half the oil in a medium frying pan; cook apples, cut-side down, for 5 minutes or until browned lightly.
5.Combine onions, juice, thyme, cloves and remaining oil in a small baking dish, add apples; turn to coat apples in mixture, then remove apples from mixture. Set aside. Roast onion mixture for 45 minutes. Return apples to dish; roast a further 20 minutes or until onions and apples are tender.
6.Serve goose with apple mixture.
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