Goose stuffed with apples and oranges in wine sauce will be the main course of the festive table. The recipe is simple, but the cooking process takes some time. Pay attention to temperature conditions and advice on paws and wings of a bird.
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You will need
-
- 1 goose (weighing 3-4 kg);
- 6 green apples;
- 3 oranges;
- 1/2 lemon
- 1 tbsp Sahara;
- 3-4 tbsp olive oil;
- 3 onions;
- 250 ml of port wine Massandra
- madeira or sherry;
- 2 tsp mustard with grains;
- 0.5 tsp coarse salt.
Instruction manual
1
Wash the goose with running cold water. Dry with a paper towel.
2
Sprinkle the bird over the entire surface with a fork and rub the inside and out with salt.
3
To prevent paws and wings from being burnt during cooking, wrap them in foil.
4
Place the goose on a baking sheet and place in the oven preheated to 200 degrees for 40 minutes.
5
Peel the apples from the seeds and cut into pieces.
6
Peel and chop the orange.
7
Squeeze the juice from the lemon.
8
Mix apples with orange and lemon juice.
9
Remove the goose and drain the excess fat formed during frying. Remove the foil from the wings and legs.
10
Cool slightly and start the goose with a mixture of apples and oranges.
eleven
Place the goose on a baking sheet and place in the oven for another 1.5 hours. Reduce the oven to 180 degrees.
12
Peel and chop the onion rings.
thirteen
Sauté the onion in olive oil until golden brown.
14
Add wine and mustard to the onion.
fifteen
Pour 2 cups of water and simmer for 15-20 minutes over low heat.
16
Remove the goose and pour the wine sauce.
17
Put the dish in the oven for another 1 hour.
note
Goose, orange, apples, prunes, honey, salt, spices, foil. Goose is soaked for a day in cold water + 1 kg of salt for all this wealth))). On the second day, dry with a towel and stuff it with oranges cut in quarters …
Useful advice
Goose fried with apples is too boring, so I suggest you cook Goose with Oranges for the festive table. 1 goose, green apples (preferably Antonovskaya), 3 oranges, dried apricots, prunes, walnut kernels, onion. Wash the goose carcass, dry it inside and out, salt, pepper, grate garlic, sprinkle with sweet pepper or any other seasoning to your taste.