Roast Goose with Apples
Main Dishes | Georgian cuisine
⏳ Time
2 hours 40 minutes + 12 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
A beautiful goose prepared using a Georgian recipe: with Svan salt, Utskho-suneli, and tkemali sauce. This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Goose fat - 9 lbs
- Water - 10 qt
- Malt Vinegar - 7 fl oz
- Coarse Salt - ½ kg
- Svan Salt - 1.6 oz
- Rock Salt - 1.8 oz
- Ground Black Pepper - 0.5 oz
- Uchiko Suneli - 0.5 oz
- Honey - 1.8 oz
- Olive Oil - 3 fl oz
- Apple - 2 lbs
- Oranges - 17.6 oz
- Dried Rosemary - 0.4 oz
- Tkemali - 3.5 oz
Step by Step guide
Step 1
In 10 liters of water, add 200 grams of wine vinegar and 0.5 kg of coarse salt. Stir well and submerge the goose overnight.
Step 2
In the morning, take out the goose, pat it dry with a towel, remove the excess fat from the cavity, and take out the neck.
Step 3
Mix 30 grams of Svan salt with 50 grams of regular salt, add black pepper and ucho-suneli, then combine with honey and olive oil. Rub the mixture inside and outside of the goose.
Step 4
Peel the oranges and cut them into pieces, chop 500 grams of apples into cubes, mix with dried mountain mint and 15 grams of Svaneti salt, and add red tkemali sauce. Stir well and use the mixture to stuff the goose.
Step 5
Use wooden skewers to secure the goose.
Step 6
Place the goose in a roasting bag and lay it on a baking sheet. Roast in the oven at a temperature of 140–320°F for 2 hours.
Step 7
Remove the goose, open the roasting bag, and brush it with the juices from the goose. Place it in the oven for 40 minutes at 356°F.
Step 8
After roasting, let the goose rest for 30 minutes at room temperature.
Step 9
Roast whole apples separately, brushing them with goose fat beforehand: 30 minutes at 248°F.
Step 10
Place the goose on a beautiful serving platter and garnish with roasted apples. It can also be served with potatoes.
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