Summary

Ingredients

• 1 -tall goose, approx. 3.5 kg, frozen
• 1 handful prunes
• 2 apples
• 200 ml red wine
• salt
• pepper
• water

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Instructions

1. Let the goose thaw. We always do this overnight in a water bath.
2. Heat the oven to 160 ° top and bottom heat.
3. Core the apples and cut into strips. Remove the goose from the foil, remove the innards and rinse the goose under water.
4. 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.
5. 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.
6. 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.
7. You calculate about 1 hour of cooking time per kilo of goose.
8. 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.
9. 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.
10. If you degrease the liquid from the baking sheet, e.g. with a fat separator, you can make a nice sauce out of it.