Roast goose with carrots, zucchini and croquettes

Name: Roast goose with carrots, zucchini and croquettes
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 1 goose ready to cook (approx. 5 kg); 7-10 Tbsp Salt; 800 g Leeks (leek); 1.2 kg Carrots; 4 discs Toast; 1 jar (360 g net, vacuum packed) peeled, whole chestnuts; 7-10 Tbsp black pepper; 1-2 TEASPOONS ground cinnamon; 1/2 TEASPOON ground cloves; 1 kg Broccoli; 50 g flaked almonds; 1/2 bunch or 2 tsp dried marjoram; 150 ml Vegetable broth (instant); 40 g Butter; 1 glass (400 ml) Poultry stock; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp wooden sticks; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

1 goose ready to cook (approx. 5 kg)
7-10 Tbsp Salt
800 g Leeks (leek)
1.2 kg Carrots
4 discs Toast
1 jar (360 g net, vacuum packed) peeled, whole chestnuts
7-10 Tbsp black pepper
1-2 TEASPOONS ground cinnamon
1/2 TEASPOON ground cloves
1 kg Broccoli
50 g flaked almonds
1/2 bunch or 2 tsp dried marjoram
150 ml Vegetable broth (instant)
40 g Butter
1 glass (400 ml) Poultry stock
2-3 TEASPOONS Cornstarch
7-10 Tbsp wooden sticks
7-10 Tbsp Kitchen yarn

Directions

1
Remove fat from the abdominal cavity of the goose. Wash the goose thoroughly, pat dry and rub with salt inside. For the filling, clean the leek, cut lengthwise, wash and cut strips. Wash 300 g carrots, peel and cut into larger cubes. Crumble and dice the toast. Mix vegetables, toast and chestnuts and season with salt, pepper, cinnamon and cloves. Fold down the goose skin at the neck opening and pin it with wooden sticks. Fill the goose, close the belly opening with wooden sticks and kitchen string. Clubs at the ends, tie wings together under the back. Push the fat pan of the oven into the preheated oven (electric stove: 200 °C/ circulating air: 175 °C/ gas stove: level 3). Pour on 250 ml water. Place the grid on top. Rub the goose with salt, place it on the grill and fry for 3-3 1/2 hours. During this time, ladle the stock from the fat pan about every 20 minutes
2
Wash the rest of the carrots, peel them and cut them diagonally into slices about 2 cm wide. Clean and wash the broccoli and cut into florets. Peel the stems and cut into slices. Roast almonds in a pan without fat. Wash marjoram, dab dry, remove leaves. Bring the vegetable stock to the boil 20 minutes before the end of the cooking time. Cover the carrots and cook for about 15 minutes, stirring several times. Put broccoli into boiling salted water, cook for 10 minutes, drain on a sieve and put back into the pot with the butter, keep warm. Add marjoram to the carrots. Keep vegetables warm in the pots on the switched off stove
3
Turn off the stove. Pull out the grease pan under the grate. Pour frying stock into a pot and degrease. Pour 400 ml of stock into the fat pan, dissolve roasting substances with it, pour into the pot. Add 150 ml water and bring to the boil. Mix starch with 100 ml water, bring sauce to the boil and season with salt, pepper and cloves and simmer for 5 minutes. Arrange goose with vegetables and sauce. Serve with croquettes
4
Tip: Mix 1 tablespoon of the skimmed goose fat with the carrots