Roasted Goose
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 goose, ready to roast
- salt
- 4 apples
- Mugwort or marjoram
- possibly cognac
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Wash the goose inside and outside with cold water and salt the inside.
- Place the washed apples, freed from the flower and stem, together with a few stalks of mugwort or marjoram and sew the opening shut with cotton thread.
- Place the goose breast down either on the oven rack with the frying pan underneath or in the frying pan. Pour 1/4 l of boiling water over it and roast in the oven preheated to 200 degrees (convection oven 160 degrees, gas hob level 4 or 5)
- After 1 hour, turn the goose, skim off the fat and add 1/4 L hot water. During the roasting time, pour over the frying stock at intervals.
- Do not water in the last quarter of an hour of the total roasting time of up to 3 hours (depending on the size of the goose). To do this, brush the skin with cold salt water or cognac so that it becomes crispy.
- Then remove the roasted goose and keep it warm.
- Skim off the fat from the sauce, pour the frying stock through a sieve, mix some water with the cornstarch, thicken the sauce with it and season to taste.
- Remove the twine from the goose. Serve the sauce separately with the goose.
- TIP:
- It goes well with raw potato dumplings and red cabbage.
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