Classic St. Martin`s Goose
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 goose, ready to cook, approx. 5 kg
- 250 g prunes, (soak beforehand)
- 500 g apples
- 2 tablespoon sugar
- 5 tablespoon breadcrumbs (dry grated whole grain bread)
- 2 cl brandy or cognac
- cinnamon
- 4 tablespoon heavy cream
- 1 tablespoon flour
- 3 tablespoon applesauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry the goose carefully. Only salt the inside.
- Stone the soaked prunes and mix with the peeled, pitted and chopped apples. Season to taste with sugar, grated whole wheat bread, cinnamon and brandy. Stuff the goose with it and sew it up on the open side.
- Before frying, put about 3 cups of water and a split apple in the drip tray. Place the stuffed goose on a gridiron and slide everything into the preheated oven on the lowest rail. Fry slowly at 200 ° C top / bottom heat for up to 3 hours and occasionally baste the gravy. Halfway through the roasting time, pierce the skin a few times below the leg so that the fat can fry out. 10 minutes before the end of the cooking time, brush the goose with cold salted water and fry it at 250 ° C until crispy.
- Extend the sauce in the drip pan with water, thicken with cream and flour and season with applesauce, salt and pepper. Bring to the boil for 10 minutes.
- Remove the threads and carve the goose.
- Serve with potato or bread dumplings and red cabbage.
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