Many ways to cook a goose are accumulated by the centuries-old tradition of a Christmas table in Western Europe. What is the difference between a New Year's goose and a Christmas goose? This is the same Christmas goose that came to Russia in the 19th century to get on the New Year's table. Indeed, according to Russian tradition, we celebrate the New Year no less widely and solemnly than Christmas.
Pick your recipe
You will need
-
- goose (4.5 kg);
- 1 tbsp. l freshly ground black pepper;
- 1 tbsp coarse sea salt;
- 5 tbsp honey;
- 1 tbsp. l mustard;
- 3 carrots;
- 6 onions;
- 2 heads of garlic;
- 12 potatoes;
- 300 ml of dry red wine;
- 1 tbsp starch;
- 5 tbsp. l brown sugar.
- For marinade:
- 2 tbsp. l mustard;
- 1 tbsp. l honey.
Instruction manual
1
Combine honey with sugar and mustard, wash the goose, dry with napkins, singe if necessary. Cut off the maximum amount of fat in the area of the tail and neck and make frequent punctures throughout the carcass with a toothpick, then rub the goose with salt and pepper.
2
Marinate the goose, leaving it for 10-12 hours in the refrigerator or in a cold place, if the bird is not young and soft enough. Prepare the marinade by mixing 2 tablespoons of mustard with 1 tablespoon of honey, and coat with a mixture of goose.
3
Preheat the oven to 220 ° C, place the wire rack on the baking sheet (it is better to use a deep baking sheet), place the goose on it, pour it with a mixture of honey and mustard. Place a baking sheet in the oven and immediately reduce the temperature to 160 ° C. Bake for about two hours, pouring grease on the bird from the pan every 20 minutes.
4
Wash and peel the carrots and onions, cut the carrots lengthwise into four parts, cut the onions in half. Peel the heads of garlic from the top layer of the husk and, without dividing into cloves, cut them across in half. Wash and peel the potatoes, chop coarsely, into halves or quarters.
5
Remove the goose from the oven and leave it on the wire rack, drain most of the fat from the pan, leaving 2-3 tablespoons. Put vegetables on a baking sheet and mix, put the grate with a goose in the oven for another hour, then remove the goose, wrap it in foil and leave it in a warm place before serving.
6
Increase the oven temperature to 200 ° C, brown vegetables for 15 minutes and transfer to a dish. Put the baking sheet on the stove, pour the wine and bring to a boil over medium heat, while scrapping the baked juice from the preparation of goose and vegetables with a spatula. Pour the resulting sauce into a saucepan, add 1 tablespoon of starch, diluted in a small amount of cold water, stir, salt to taste.