A goose baked in a sleeve with liver filling will become the main dish of the festive table and will not be able to leave your guests indifferent to your culinary skills.
Pick your recipe
You will need
-
- Goose
- sleeve
- sleeve ties
- pan
- goose liver
- oil
- spice
- greens
Instruction manual
1
Cooking a goose in a sleeve has one definite advantage over baking on a baking sheet: the hostess does not need to constantly ensure that the bird does not dry out;
2
To "kill two birds with one stone, " that is, cook both a goose and a side dish for him, it makes sense to stuff the bird. There are a great many fillings. Wonderful filling based on goose liver. The liver should be thoroughly washed, dried and passed through a meat grinder. A large bunch of greens (parsley is ideal here) finely chopped with a knife. Mix the liver, herbs, half a glass of breadcrumbs. Beat one egg into this mixture, add half a glass of milk. Thickly salt and knead well. While set aside, the filling should be soaked in milk.
Meanwhile, grate the goose with marinade. The marinade is prepared as follows: you need to mix 4 tablespoons of soy sauce and vegetable oil, 2 teaspoons of sugar, 2 teaspoons of mustard and seasoning to your taste. You do not need to salt, because soy sauce will give enough salt. Thoroughly (including from the inside) grate the goose with the marinade, leave it to soak for a while.
3
Now stuff the bird tightly with the filling. Please note that during baking, the filling will increase in volume. Do not be surprised that she crawls out. So that it does not come out, sew a goose with white thread.
Measure a piece of sleeve, one and a half times more than a goose. Put the bird in the sleeve, tie the ends, send to the oven preheated to 180 degrees. After 40 minutes, pierce the sleeve with a fork in several places, and reduce the heat to 160 degrees. Leave for another hour (this is if the goose is large; the average is enough for forty minutes).
Now you can pull out the finished bird and carefully cut the sleeve. Goose should be transferred to a deep dish, and you can serve.
note
Do not cut the sleeve immediately after you have pulled the baking sheet out of the oven; you can get burned with hot steam.
Useful advice
The smaller your goose is, the more oil you add to the marinade. You can marinate a goose even at night, this dish will only benefit.
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