Christmas Goose in the Oven
⏳ Time
6 hours
🥕 Ingredients
12
🍽️ Servings
12
Description
The goose should be cooked at a rate of 1 hour for every 1 kg of weight (4 hours in a sleeve, 1 hour to roast).
Ingredients
- Goose fat - 11 lbs
- Honey - 3.5 oz
- Dried Apricots - 5.3 oz
- Prunes - 5.3 oz
- Cranberry - 3.5 oz
- Apple - 1 piece
- Quince - 1 piece
- Pasilla Pepper - 1 tablespoon
- Green peppercorns - 1 tablespoon
- Olive Oil - 3 tablespoons
- Orange zest - 1 piece
- Poultry - 6 teaspoons
Step by Step guide
Step 1
Start by preparing the goose. Cut off the wings and remove excess fat around the tail. It is also very important to remove the musk glands from the goose to avoid a strong odor.
Step 2
Next, prepare the marinade. Grind the black and pink peppercorns. Add 3 pinches of salt and olive oil to bind the spices. Rub this mixture over the goose (also inside).
Step 3
Proceed to prepare the stuffing mixture for the goose. Dice half of the quince, the whole orange, and the green apple. Add the dried apricots and prunes to the diced mixture. Season the sweet filling with salt and add 1 pinch of poultry spices. Stuff the goose with the prepared mixture.
Step 4
Now, sew up the goose. You will need wooden skewers and thread. Pierce the goose horizontally with the skewers and wrap it with thread. The tail can be tucked inside. To prevent the limbs and neck of the goose from burning, wrap them in foil. Place the goose in a sleeve and let it marinate for 2–3 hours.
Step 5
Remove the goose, take it out of the sleeve, and drain the fat. Use some of the fat for a golden crust—place the goose on a baking sheet and brush it with a mixture of fat and honey. Put it in the oven for 15–20 minutes.
Step 6
While the goose is cooling, prepare the cranberry sauce. Blend the cranberries with water in a blender and bring to a boil. Add salt, honey, and poultry spices to the boiling cranberries. The sauce is ready.
Step 7
Carve the goose into portions and serve with the sauce.
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