Refined roast goose with Brussels sprouts

Name: Refined roast goose with Brussels sprouts
Cook time: 4 h
Total time: 4 h
Yield: 5
Ingredients: 1 Goose (ready for cooking; approx. 4,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Bread roll (from the previous day); 600 g Chicken liver; 2 Federation Thyme; 2 Onions; 1 TABLESPOON Butter or margarine; 3 Eggs; 1 collar Soup Greens; 1.5 kg Brussels sprouts; 7-10 Tbsp grated nutmeg; 200 ml Red wine; 100 g Orange marmalade; 200 ml Poultry stock; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Orange slices and fresh herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 5

1 Goose (ready for cooking; approx. 4,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Bread roll (from the previous day)
600 g Chicken liver
2 Federation Thyme
2 Onions
1 TABLESPOON Butter or margarine
3 Eggs
1 collar Soup Greens
1.5 kg Brussels sprouts
7-10 Tbsp grated nutmeg
200 ml Red wine
100 g Orange marmalade
200 ml Poultry stock
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Orange slices and fresh herbs
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose and pat dry. Rub inside and outside with salt and pepper. For the filling, soak rolls in cold water. Wash liver and thyme and chop finely. Peel onions and chop finely. Heat the fat. Sauté onions and liver for 5 minutes. Season with salt, pepper and thyme, let cool down. Squeeze the rolls well. Mix with liver and eggs. Fill into the goose, sew up well and put the wings under the goose. Place on a grid over the fat pan of the oven. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 3 hours. Clean, wash and roughly dice the soup greens and spread them on the fat pan. Pour 1/8 litre water and the resulting stock over the goose every 20 minutes. In the meantime, clean and wash the Brussels sprouts. Shortly before the end of the cooking time, cook in boiling salted water seasoned with nutmeg for 15-20 minutes. Pour the stock through a sieve and skim off the fat. Top up with red wine, orange jam and chicken stock. Sprinkle with sauce thickener, bring to the boil briefly. Season to taste with salt and pepper. Carve the goose. Arrange on orange slices with Brussels sprouts and filling. Serve garnished with fresh herbs
2
400 g fat in total skimmed from the goose!
3
66 g fat per person (at 6) deducted!