Summary

Ingredients

• 1 goose breast
• 2 leg goose (s)
• 1 bunch soup greens
• 1 bunch herbs from Provence
• 2 apples
• 2 orange (s)
• 10 cherry tomato (s)
• 125 ml red wine
• 125 ml cream, for boiling 15%
• 1 tablespoon tomato paste

For the marinade:

• 1 tablespoon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

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Instructions

1. Editor`s note:
2. The cooking times specified by the recipe setter are too short for goose breast and legs. That is also noted in several comments.
3. We have adjusted the cooking times. The originally specified cooking times are noted in brackets.
4. For a successful recipe, we recommend that you use the cooking times specified by us.
5. Rub the goose parts with salt and pepper and place them ready in the roaster.
6. Cut the soup greens (carrots, celery, leek) into small cubes and distribute with the tomatoes in the roaster. Squeeze out 1 orange and pour the juice over it, as well as the red wine. Then cook the whole thing in the oven at 180 ° for about 1 hour (according to the recipe setter 30 min).
7. Meanwhile, mix a marinade from oil, mustard, honey and lemon juice and chop the herbs (including the parsley from the soup greens).
8. After 1 hour (30 min.) Take the goose out of the oven, brush it vigorously with the marinade and sprinkle with the coarsely chopped herbs.
9. Peel and core the apples and put them in slices with the goose. Then cook for another 1 1/2 hours (15 - 20 min) in the oven, baste with the stock from time to time!
10. Then pour off half of the brew, turn off the oven, but keep the goose warm in it! Then use the stock to prepare the sauce. Squeeze another orange and add the juice. Then bind with a little tomato paste and the cooking cream.
11. Then arrange the plate nicely, with goose, orange, apples and vegetables. Potato dumplings are ideal for this.