Ingredients:

• 4 goose breasts, skin removed
• 4 goose thighs, skin removed

Brine

• 1 cup of salt
• ½ cup brown sugar
• 5 black peppercorns, lightly crushed
• ½ cinnamon stick
• 1 clove
• ¼ tsp ground cardamom
• 1 Bay leaf
• 4 ½ Litres Water
• Olive oil
• 2 Apples, sliced
• 1 Onion, sliced

Baste

• ½ cup orange juice
• ½ cup orange marmalade
• ½ cup dry white wine or champagne  
      
Vegetables

• ½ pumpkin, peeled and diced
• 2 tbsp cashew nuts
• ½ cabbage sliced

Slip in the goose breasts and thighs into a container. Cover with water then, for each gallon, put into a saucepan 1 cup of salt and 1/2 cup of sugar. Add a few cups of water and bring to a boil to dissolve. Off the heat, add flavorings. Black peppercorns, cinnamon stick, clove, ground cardamom, and bay leaf. Let cool and pour into the water surrounding the goose. Refrigerate for about 24 hours, longer for a giant bird.

Then remove the goose, pat it dry, and either use immediately or store in the refrigerator for up to 2 days.

Heat a pan with oil

Fry two large, roughly diced onions in olive oil until golden. Take off heat and throw in a handful of fresh sage, add sliced apples with the skin on Finally, I squeezed half a large lemon into the cavity opening and threw the lemon half in as well. It was sort of an afterthought.

Seal goose breasts and thighs in a pan with olive oil until brown. Place in an oven to roast for 20 minutes. Remove and let the goose rest for 10 minutes before carving, serve on a large platter, surrounded by the little apple stuffing.

Boil pumpkin, mash and season with salt and white pepper.

Sautee cabbage and roasted cashew nuts in butter and olive oil, season to taste.

Serve with the pumpkin mash, topped with cabbage, with sliced goose breast on top.