Goose Minimalist
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 kg goose
- 2 apples (Boskop), coarse cubes
- 1 onion (s), coarse cubes
- mugwort
- 800 ml stock, (goose stock)
- 2 teaspoons cornstarch, (Gustin)
- salt
- pepper
- marjoram
For decoration:
- Orange (n) slices
- thyme
Print Recipe
Pin Recipe Instructions
- Salt and pepper the goose inside and out.
- Mix the apple and onion cubes with the mugwort and fill the goose with it, sew up the opening, prick the goose several times with a fork and roast it on the lower grid over a juice pan for 30 minutes in the preheated to 220 ° C.
- Then pour 500ml of hot water into the juice pan, after another 30 minutes reduce the heat to 180 ° C and continue cooking for 2.5 hours, often scooping up
- Brush the goose with a concentrated salt water solution 30 minutes before the end of the cooking time so that the skin becomes crispy. Keep the goose warm.
- Boil the stock with the goose stock, degrease using a fat separator trick and thicken the sauce with Gustin and season with salt, pepper and marjoram to taste.
- As side dishes: red cabbage with cranberries or Brussels sprouts with chestnuts, potatoes or potato biscuits.
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