Stuffed NT Goose with Suggestions for Recycling Leftovers

Summary

Ingredients

• 1 goose
• 1 kg minced meat, mixed
• 4 small apples, or number according to size and desire
• 1 medium onion (s)
• 3 cloves garlic
• 1 red pepper
• 1 piece (s) fresh ginger, about the size an egg
• 1 pomegranate
• 2 egg (s)
• 1 roll
• 50 g butter
• 50 grams flour
• 250 ml cream
• 250 ml wine
• salt
• pepper
• a lot marjoram
• some orange (n) - peel, grated or orange flavor

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Instructions

1. Wash the goose, remove the flames and offal. Skin the stomach, clear the veins from the heart. Chop the stomach, heart, liver, onion, garlic, ginger and hot peppers into small pieces. Let out flames gently. Fry the stomach in two tablespoons of goose fat, then add the heart, finally the liver, then sauté the onion. When the small goose is well done and the onion is translucent, add the garlic, ginger and hot peppers and stir briefly. Let cool down.
2. Mix the mixture with the minced meat, eggs and rolls, season with salt and pepper and a little marjoram.
3. Rub the inside of the goose with salt, pepper and plenty of marjoram, fill with the apples from below, sew up with kitchen thread (you can also pierce toothpicks and tie with thread).
4. Pour in the mince through the neck opening. Anything that does not fit inside is formed into a cylinder over the neck opening, the neck skin is placed around it and sewn up. Now the goose has a new neck made of minced meat, so to speak.
5. Sear the goose in the drip pan in the stove preheated to 220 ° for 1 hour (breast up, do not turn), then lower the temperature to 80 ° and leave the goose in the stove for 10 - 11 hours (NT method from matti). Every now and then skim off a little fat and add to the skimmed flaming.
6. About 1 hour before serving, remove the drip pan with the goose, place the goose on a wire rack (you can touch it with your bare hands) and put it back into the stove with a baking sheet underneath.
7. Pour off the fat from the drip pan, boil the roast set with wine and a little water, pass through a sieve into a fat separating jug, pour the stock into a saucepan, add the solids that have stuck in the sieve and mix well with the blender. To taste.
8. Core the pomegranate, squeeze the pulp of the kernels in a sieve and add the juice to the sauce. Add a little grated orange peel. Thicken with Beurre Marnier (butter and flour mixed in equal parts), then add cream to taste.
9. Dismantle the goose and serve with the filling and the stuffing apples.
10. If there are leftovers:
11. Cut the meat on the carcass into small pieces and gently cook it briefly in the goose fat, then pour it into glasses that have been rinsed with hot water and chill (rillettes).
12. Remnants of the minced meat filling can be cut into slices and roasted briefly in the pan later.
13. Cut the carcass into small pieces with poultry shears, roast it well in a little goose fat, boil it with a little wine and water for about ½ hour, drain through a pointed sieve into a sauté pan and reduce very much. Add the stock to the existing sauce. Larger pieces such as thighs, wings and breast can be gently reheated in the sauce.

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