Mix together the cooked rice, nuts, apples, onion and herbs. Season to taste with salt and pepper.
Remove the neck, heart and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed and lace string around the skewers. Truss the bird. Season with salt and pepper on all sides.
Roast in a preheated 170 C oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
While the goose is roasting, place the neck, heart and gizzard in a saucepan with the water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 500ml. Strain and season the stock to taste with salt.
Pour off all but 1 tablespoon of the fat from the roasting tin. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the tin over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose stock to the pan and whisk until smooth. Taste and season with salt and pepper.
Remove the stuffing from the bird and serve with the goose. Enjoy!
Watch a video of it being made…
Roast Goose with Apple, Hazelnut and Wild Rice Stuffing