Goose in Porchetta

Remove the legs, head, and neck, then debone the goose from the back, removing only the internal carcass. Leave the legs, hips, and wings intact and boned, working carefully so as not to tear the skin. Clean the bird, washing it only if necessary, and drying it thoroughly. Season with salt and pepper the inside: the skin must remain intact and ready to contain the filling.

Coarsely chop the wild fennel, a little rosemary and garlic. Cut the pork fillets into thin strips lengthwise and collect them in a large bowl with the chopped herbs. Salt, add pepper and mix well until the aromas and seasoning are evenly distributed over the meat.

Enter the mixture of pork and herbs inside the boned goose, distributing it without compressing it excessively. Close the entire opening of the back with kitchen twine, reconstructing the shape of the animal. Then tie the goose like a roast, so the filling stays contained and the meat doesn't deform during cooking.

Place the goose in a baking pan large. Drizzle with white wine, diluted with a little water if necessary, and add extra virgin olive oil. Add the lightly crushed garlic and tie. wild fennel and rosemary in a bunch, so it will be easy to remove them at the end of cooking.

Bake at (392°F) 200 °C and periodically brush the exposed part with extra virgin olive oil or with the pan juicesMake sure the liquid doesn't dry out: if necessary, add hot vegetable broth. Continue cooking for about two hours, until the surface is golden brown and the meat is cooked through.

Take the goose out of the baking pan when it is cooked and place the chopped potatoes in the same bottom into wedgesBake them in the goose sauce, letting them simmer until they're tender in the center and golden brown on the outside. The bottom should remain fragrant and moist enough to coat the potatoes.

Let the goose cool slightly, then remove the bone-in portions and separate them into pieces with scissors. Cut the boneless portion in half lengthwise and cut into fairly thick slices. Arrange the meat on a serving platter and keep warm. Garnish with the roast potatoes arranged around it and serve.