Goose with baked fruit

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Rinse mixed fruit cold and drain. Soak overnight in 1/2 litre water. Clean and wash or peel soup vegetables. Cut into small pieces. Peel and halve onions. Wash the goose and pat dry. Rub inside and outside with salt and pepper.

2. 2

   Tie wings and legs together. Put the goose with the soup vegetables on a fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 2 1/4-2 1/2 hours. In between, gradually pour on 1/2 litre of warm water. Pour the gravy over the goose several times. Clean, wash and drain the Brussels sprouts. Cook in boiling salt water for about 20 minutes. Boil up baked fruit in soaking water and cook for about 20 minutes while stirring. Remove the goose from the fat pan. Skim off fat, pour gravy through a sieve. Fill up to approx. 1/2 litre with wine, cream and possibly water. Bring to the boil and stir in sauce thickener. Season if necessary. Remove the crusts from the brown bread and crumble it coarsely. Pluck the thyme leaves from the stalks.

3. 3

   Remove the goose from the fat pan. Skim off fat, pour gravy through a sieve. Fill up to approx. 1/2 litre with wine, cream and possibly water. Bring to the boil and stir in sauce thickener. Season if necessary. Remove the crusts from the brown bread and crumble it coarsely. Pluck the thyme leaves from the stalks. Drain the sprouts. Melt the fat in a pan. Brown the brown bread and thyme. Add sprouts and toss briefly. Arrange goose with sprouts and baked fruit on a plate. Add the sauce. Boiled potatoes taste good with it

4. 4

   Drain the sprouts. Melt the fat in a pan. Brown the brown bread and thyme. Add sprouts and toss briefly. Arrange goose with sprouts and baked fruit on a plate. Add the sauce. Boiled potatoes taste good with it

5. 5

   Per portion (with 8 people and approx. 200 g fat skimmed off) approx. 4490 kJ/ 1070 kcal. E 42 g/ F 83 g/ KH 25g