Goose with Apple Chutney and Roasted Vegetables

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

When we think of apples, we think of roasted poultry. Of course, we couldn't overlook this combination. You can cover the bird with apples, but the result from the oven isn't always visually appealing. We prefer a version with a kind of chutney, meaning stewed pieces of apple with fragrant spices. The goose (or duck, if you prefer) should be stuffed with this mixture and then roasted in the oven.

Ingredients

Goose fat - 1 piece
Antonovka apples - 4 pieces
Onion - 2 heads
Garlic - 6 cloves
Sugar - 2 spoons
Ginger - 0.7 oz
Mild Chili Spice - 1 piece
Brandy - 3 fl oz
Butter - 1.8 oz
Vegetable Oil - 3 fl oz
Courgette - 4 pieces
Rutabaga - 4 pieces
Parsley - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the goose by trimming excess fat from the belly, and make shallow cuts on the breast to allow extra fat to render out during roasting.

Step 2

In a deep skillet, melt the butter, add the vegetable oil, and sauté the finely chopped onion.

Step 3

When the onion becomes soft, add the finely chopped garlic and ginger, and sauté for another minute. Then, add the diced apples, mix them with the onion, garlic, and ginger, and simmer for another 20 minutes, stirring constantly. After 20 minutes, add the brandy and sugar, mix well, and simmer for an additional 5 minutes. Add the finely chopped chili pepper, season with salt and pepper, stir in the finely chopped parsley, and remove from heat.

Step 4

This is actually a quick apple chutney. You need to stuff the goose's cavity with it and tie the legs. Place the goose on a baking tray with a rack, so the fat can drain off, and send it to an oven preheated to 356°F for an hour. After an hour, take the goose out and add roughly chopped vegetables to the tray, such as zucchini, turnips, and so on, along with potatoes and pumpkin, for example. Then put it back in the oven for another 30 minutes.