Goose with Leeks Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 goose, about 8 lbs., oven ready 4 onions, quartered 5 leeks, sliced 1 sprig wormwood 2 pints hot water 2 cloves 1 bay leaf 1 cup apple purée Stuff the goose with the onions, leeks and wormwood. Place it breast downwards on a rack in a baking pan. Add the hot water, cloves and bay leaf. The water catches the goose fat without letting the bird dry out. The leeks flavor not only penetrate the bird, but make the fat more digestible. Turn the goose after 2 hours. Continue roasting about 1 hour longer. Take the goose from the pan. Bring the gravy to a boil on top of the stove, skim off excess fat and thicken with the purée. Stir well, strain and reheat. Carve the goose, chop the filling discarding the wormwood. Serve the sauce separately.