Roast goose
easy
210 mins
210 mins
Ingredients
- 7-10 Tbsp Juice of 1 orange
- 250 ml dry red wine
- 300 g dried dried fruit
- 2 large onions
- 1 sour apple (e.g. Boskop)
- 1 (approx. 4 kg) ready-to-cook goose
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 bunch Mugwort
- 400 ml Goose stock (glass)
- 50 g brown gingerbread
- 7-10 Tbsp possibly 1-2 tablespoons dark sauce thickener
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Mix orange juice and red wine, sprinkle with baked fruit. Cover and soak for about 6 hours. Peel onions. Wash, quarter and core the apple. Dice onions and apple roughly. Wash goose inside and outside, dab dry. Rub salt and pepper inside and outside.
- 2
Pour the baked fruit onto a sieve, collecting the liquid. Mix with onion, apple and mugwort, except for a few twigs for decoration. Stuff the goose with it. Close the neck and belly with wooden skewers and tie up with kitchen string. Tie legs and wings together. So that all the fat burns out, prick the skin under the legs several times, do not prick into the meat. Place the goose with the breast side in the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 2 1/2 hours. After 1 hour turn the goose and add the baking fruit stock. From time to time, scoop with the cooking stock. Put the goose on a grill. Increase the oven temperature (electric cooker 250 °C/ circulating air: 225 °C/ gas: level 5). Bake the goose for 15-20 minutes until crispy.
- 3
Place the goose with the breast side in the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 2 1/2 hours. After 1 hour turn the goose and add the baking fruit stock. From time to time, scoop with the cooking stock. Put the goose on a grill. Increase the oven temperature (electric cooker 250 °C/ circulating air: 225 °C/ gas: level 5). Bake the goose for 15-20 minutes until crispy. Degrease frying stock, dissolve frying set on the fat pan with goose stock and pour in. Crumble the gingerbread into it and let it simmer for about 5 minutes. Thicken with sauce thickener if necessary. Season to taste with salt and pepper. Carve the goose, arrange with the filling and the sauce. Garnish with remaining mugwort
- 4
Degrease frying stock, dissolve frying set on the fat pan with goose stock and pour in. Crumble the gingerbread into it and let it simmer for about 5 minutes. Thicken with sauce thickener if necessary. Season to taste with salt and pepper. Carve the goose, arrange with the filling and the sauce. Garnish with remaining mugwort
- 5
waiting time approx. 6 hours
Nutrition Facts
870 kcal
41 g
48 g
50 g
More Delicious Recipes
