Summary

Ingredients

• 1 goose, about 3-4 kg
• 3 apples
• 150 g fi (s)
• 150 g date (s)
• 0.5 teaspoon ½ cardamom, ground
• salt and pepper
• 0.5 teaspoon ½ cinnamon, ground
• 0.5 teaspoon ½ clove (s), ground
• 1 teaspoon mugwort
• 60 g almond (s) (flakes)
• 1 tablespoon oil (sesame oil)
• 300 ml poultry broth
• 200 ml rice wine or white wine
• 2 tablespoon soy sauce

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Instructions

1. Lightly salt and pepper the goose inside; Peel the apples and finely dice them with the figs and dates; Mix salt, pepper, cardamom, mugwort, cinnamon and cloves; add part of the mixture with the flaked almonds to the fruit and stuff the goose with it; Mix the rest of the spice mixture with the sesame oil and coat the goose with it; Place the goose breast down in the roasting pan; Pour in the chicken stock and wine and fry at 200 ° C for approx. 2 - 3 hours.
2. Turn over halfway through the cooking time; pierce and water frequently; if there is still plenty left, add it in the last 30 minutes; take out the goose; degrease the meat stock; Thicken with a dark sauce thickener; Season to taste with soy sauce and the spices you used previously.
3. Side dish: couscous