John Myers
Berlin-style Roast Goose with Apples and Currants
The perfect berlin-style roast goose with apples and currants recipe with a picture and simple step-by-step instructions.
- 1 Medium sized Goose, young, ready to cook, about 3-4 kg
- 500 g Apples, small ones, green ones
- 75 g Currants
- 125 ml Meat broth, instant or homemade
- 0,5 Size Lemon, untreated
- 2 Teaspoon (level) Salt
- 2 tablespoon Bread flour
- 1 pinch Clove powder
- 100 g Flaked almonds
- 2 tablespoon Vegetable oil
- 300 ml Beer, dark
- Preheat the oven to 200 ° C.
- Peel the small, green apples, but do not cut them or remove the stem. Wash the currants and let them drain well. Either prepare the meat broth according to the instructions or use homemade ones .. Squeeze out the lemon juice and strain.
- Rinse the young, ready-to-cook goose inside and outside with cold water, pat dry and then rub salt inside and outside.
- Place the apples in the frying pan, sprinkle the currants and breadcrumbs on top and place the whole on top. Pour the broth around the goose. Add the lemon juice, the clove powder, the almond flakes and the vegetable oil.
- Cover the goose and stew in the preheated oven for a good 40 minutes. After 40 minutes, remove the lid, pour in the beer and fry the goose for another 50 minutes until crispy brown.
- Let the goose rest in the open, switched-off oven for another 10 minutes.
- Arrange the goose and apples on a preheated platter. Loosen the roast set, strain and serve separately in a sauce boat.
- Go with: boiled potatoes or potato dumplings and red cabbage or kale
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