Stuffed goose with apples & figs

Name: Stuffed goose with apples & figs
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 100 g Raisins; 175 ml Calvados or apple juice (French apple brandy); 200 g dried figs; 100 g streaky smoked bacon; 4 medium-sized onions; 1 kg sour apples; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS dried marjoram; 1 goose ready to roast (4,5-5 kg); 1/2-3/4 l Chicken broth; 5 TABLESPOONS Whipped cream; 2 TABLESPOONS Flour; 7-10 Tbsp Figs and baby apples to garnish; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

100 g Raisins
175 ml Calvados or apple juice (French apple brandy)
200 g dried figs
100 g streaky smoked bacon
4 medium-sized onions
1 kg sour apples
7-10 Tbsp salt, white pepper
1-2 TEASPOONS dried marjoram
1 goose ready to roast (4,5-5 kg)
1/2-3/4 l Chicken broth
5 TABLESPOONS Whipped cream
2 TABLESPOONS Flour
7-10 Tbsp Figs and baby apples to garnish
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Wash the raisins, soak in 3 tablespoons of Calvados. Dice figs and bacon. Peel onions, dice 2. Wash apples, quarter them, remove seeds and cut into small pieces. Leave bacon in a pan without fat until crispy. Fry the onion cubes briefly. Remove from heat. Add apples, figs and raisins. Season with salt, pepper and marjoram
2
Remove the offal and fat from the goose. Goose and
3
Wash the innards, dab dry. Season goose inside with salt and pepper, outside only with pepper. Fill and close. Tie legs and wings together. Put the goose on the grill with the fat pan underneath. Cut 2 onions into quarters and place them with the giblets on the fat pan. Pour in approx. 1/8 l stock and 100 ml Calvados
4
Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 3 1/2-3 3/4 hours. Gradually add approx. 1/4 l water and the rest of the stock. Remove offal after approx. 1 hour.
5
Brush the goose with cold, strongly salted water about 10 minutes before the end of the roasting time. Fry crispy at highest heat
6
Keep the goose warm. Sieve and degrease the stock. Dissolve the roast with a little water, add the rest of the calvados and cream. Stir flour and 5 tbsp. water until smooth. Thicken sauce with it, simmer for about 5 minutes and season to taste. Arrange everything and garnish. Served with: red cabbage and croquettes