Our Crispy Goose with Red Wine Aroma
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs 30 mins |
| Total Time | 3 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 -tall goose, approx. 3.5 kg, frozen
- 1 handful prunes
- 2 apples
- 200 ml red wine
- salt
- pepper
- water
Print Recipe
Pin Recipe Instructions
- Let the goose thaw. We always do this overnight in a water bath.
- Heat the oven to 160 ° top and bottom heat.
- Core the apples and cut into strips. Remove the goose from the foil, remove the innards and rinse the goose under water.
- Pat the goose dry with kitchen paper, rub vigorously inside and out with salt and pepper, fill with prunes and apple strips and sew or close with baking needles.
- Place the goose on a rack in the lower third of the oven. Slide a baking sheet underneath and pour enough water on it to cover the bottom of the sheet.
- Pour the goose every 20 minutes with the water from the baking tray, top up with water if necessary. Turn the goose once every hour.
- You calculate about 1 hour of cooking time per kilo of goose.
- 45 minutes before the end of the cooking time, pour the red wine into the baking tray and pour it over the goose every 15 minutes.
- After the end of the cooking time, the goose is crispy on both sides, with a great wine aroma. Much of the fat has run into the baking sheet.
- If you degrease the liquid from the baking sheet, e.g. with a fat separator, you can make a nice sauce out of it.
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