Roast Goose with Apples and Cranberries

Main Dishes | Russian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe from the Cooking with Alex Smith program, episode 20.

Ingredients

Goose fat - 1 piece
Thyme - 12 sprigs
Rosemary - 12 sprigs
Carrot - 1 piece
Onion - 2 heads
Garlic - 2 cloves
Celery stalk - 2 pieces
Bay leaf - 2 pieces
Green peppercorns - 1 tablespoon
Honey - 6 tablespoons
Champagne Vinegar - 3 fl oz
Butter - 1.8 oz
Cranberry - 17.6 oz
Apple - 3 pieces
Parsley - 1 bunch
Cilantro - 10 pieces
Olive Oil - 3 fl oz
Lemon - 1 piece
Cinnamon - 1 teaspoon
Balsamic Vinegar - 0 fl oz
Ginger - 1.8 oz
Spices - to taste
Salt - to taste

Step by Step guide

Step 1

Remove excess fat from the cleaned goose. In a large pot of water, add plenty of herbs (rosemary, thyme, etc.), salt, celery stalks, carrot, onion, and bring to a light boil. Submerge the whole goose in this broth. Let it marinate for half an hour.

Step 2

Strip the leaves from the thyme sprigs and place them in a mortar. Add some parsley, garlic, rosemary, and any spices you have at home. Grind everything well, then add 3 tablespoons of honey and a bit of olive oil and balsamic vinegar to turn it into a sauce.

Step 3

Prepare the stuffing. In a saucepan, heat the remaining butter, sauté any available forest berries (cranberries, lingonberries, etc.), add the minced ginger, the remaining honey, lemon juice, and sliced apples with skin but without cores. Cook everything over heat to create a fruit stew.

Step 4

Coat the marinated goose with the honey-spice sauce and stuff it with cranberries and apples. Place the goose in a preheated oven at 392°F for one and a half hours.