Roast Goose with Chestnuts and Figs Stuffing
Rinse goose and pat dry. Chop herbs coarsely. Rinse and quarter figs. Place chestnuts in a colander, rinse and drain. Combine half of chestnuts with figs and herbs. Season goose inside with salt and pepper, stuff with figs and chestnut mixture. Sew opening or secure with toothpicks. Prick skin of goose on the sides and underneath the legs with a fork to let fat out. Season with salt and pepper from outside and arrange in a roasting pan, breast side down. Add a little water to the pan and roast in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Baste with cooking juices occasionally.
Peel onions, carrots and celery and chop coarsely.
Remove goose from the roasting pan and pour cooking juices from the roasting pan into another pan. Skim off fat. Brown vegetables in 1-2 tablespoons of fat in the roasting pan. Pour meat juices back and return goose to the pan, breast side up. Season with salt and pepper, if desired. Roast for another 2 hours, adding more water to the pan, if needed. Remove goose from the pan. Place goose on a baking sheet and roast under a hot broiler for about 10 minutes or until crispy, watching carefully. Meanwhile, strain cooking juices, skim off fat, add remaining chestnuts and figs and simmer a little. Add a little water and port wine to the sauce, season with salt and pepper to taste. If desired, add a little cornstarch to thicken sauce.
Arrange goose on a platter and drizzle with sauce. Serve.