Goose liver and sausagemeat stuffing

Method

1. Pulse all the peelings in a food processor until finely chopped. Heat the goose fat in a frying pan over a medium heat, then add the caraway seeds and shallots. Cook for a few minutes until the shallots have softened, then add the whizzed peelings. Cook for 5 minutes until everything has softened. Add the pickled walnuts and garlic, cook for another minute, then tip into a bowl and leave to cool.
2. Add the zest, breadcrumbs, liver and sausagemeat, season with a pinch of salt and pepper and use your hands to mix everything evenly. Pack into the tin/dish, then cover and chill for at least 2 hours (or overnight).
3. Heat the oven to 200°C fan/gas 7. Roast for 45 minutes. Keep warm until ready to serve. Turn out and slice at the table.