Summary

Ingredients

• 1 goose, approx. 5 kg
• 3 apples, tart ones
• 15 prunes
• 200 ml orange juice
• 350 ml poultry stock
• 1 branch / s mugwort
• 4 sage leaves
• 2 tablespoon sugar, brown
• 2 tablespoon honey
• 100 g oose fat
• 2 onions)
• salt and pepper
• marjoram
• possibly mustard
• possibly Worcestershire sauce

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Instructions

1. Preheat the oven to 120 ° C.
2. Season the goose inside and outside with salt, pepper and marjoram. Cut the apples into larger cubes, remove the core and mix with the coarsely chopped mugwort, sage and prunes. Fill the goose with it.
3. Mix the sugar, orange juice, honey and poultry stock together and season with a little mustard or Worcestershire sauce.
4. Heat the goose lard in a roaster and fry the goose on all sides. Peel and quarter the onions and fry them briefly. Deglaze with some of the juice mixture and put in the oven. First lay the goose on the chest, then turn it on its back halfway through the roasting time.
5. Fry for a total of 6 hours at 120 ° C (approx. 5 hours at 150 ° C). In between, pour the liquid over and over again.
6. When the goose is done, increase the temperature to 220 ° C until the goose is nice and brown and crispy.
7. Take the goose out of the roaster, pour the sauce through a sieve, degrease and season with salt and pepper. If necessary, bind with a little cornstarch and water.
8. Tip:
9. You can also place the goose on the gridiron and slide the baking sheet underneath to catch the dripping fat. This keeps the skin crispy on your back.