Roast Goose with Celery
1 goose of 3-4 kg
1 stick of celery + some large pieces of green celery
1 glass of dry white wine
3 tablesps of extra-virgin olive oil
Leaves of sage
Salt and pepper to taste
Clean the goose taking out the entrails, singe it and wash it thoroughly inside and out. Stuff the belly with a part of the celery, carrots and onions cut into pieces and add sage and rosemary to taste. Add salt and pepper, inside and out, and then sew up with cooking thread, tying up legs and wings as well.
Place the goose in an oven-dish with the rest of the vegetables and oil and cook at 104°C for 2 hours or more, sousing it with the white wine and turning now and then until it is completely cooked through. Take out of the oven and cut into pieces, arrange these on pre-heated plates and serve with the thickened and sieved sauce, with sticks of raw celery as accompaniment, seasoned as preferred.