Crispy goose with pear filling

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Directions

1. 1

   Remove offal and fat from the goose. Wash goose and offal, dab dry. Rub goose inside with salt and pepper.

2. 2

   Onions peel, 3-4 dice. Wash the marjoram and chop it except for one thing. Pears peel, quarter, core and chop. Chop liver. Dice bacon finely and fry it crisply in a pan without fat.

3. 3

   Fry onion cubes and liver briefly. Mix in marjoram and pears, season. Stuff the goose with it, add and tie up. Tie legs and wings together.

4. 4

   Place the goose on the grill with the fat pan underneath. Peel, wash and roughly chop the carrots. Quarter 2 onions. Put both with the rest of the giblets in the fat pan and pour on approx. 1/8 l water.

5. 5

   Roast in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 3 1/4-3 1/2 hours. Gradually add stock and approx. 1/2 l water. Soak the goose more often. Remove offal after approx. 1 hour.

6. 6

   Brush the goose with strongly salted water about 10 minutes before the end of the roasting time. Fry until crispy at high heat. Keep the goose warm. Sieve the stock, degrease and bring to the boil. Stir flour and approx. 5 tbsp. water until smooth.

7. 7

   Stir into the stock and simmer for about 5 minutes. Season to taste. Arrange everything, garnish with marjoram and pears. Serve with red cabbage and hash browns.

8. 8

   Drink: red wine, e.g. 2008 Trollinger dry, Weingärtner Bad Cannstatt

Nutrition Facts

KCAL
830 kcal

CARBS
20 g

FATS
56 g

PROTEINS
56 g