John Myers
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Crispy Goose with Red Wine Sauce
The perfect crispy goose with red wine sauce recipe with a picture and simple step-by-step instructions.
- Goose
- 5 kg Goose
- Salt
- Pepper from the grinder
- 750 ml Water
- 1 piece Orange
- Filling
- 1 bunch Marjoram
- 3 piece Sprigs of thyme
- 3 piece Mugwort branches
- 3 piece Apples
- 3 piece Onions
- 200 g Chestnuts
- Sauce
- 1 kg Goose small
- 2 tbsp Oil
- 500 g Soup vegetables
- 2 tsp Tomato paste
- 300 ml Red wine
- 2 piece Bay leaves
- 1 tbsp Peppercorns
- 4 piece Juniper berries
- 2 tsp Food starch
- 3 tbsp Orange juice
- 2 tbsp Plum jam
For the goose
- Rinse and dry the goose and pull out any quills with the tweezers. Remove fat from the abdominal cavity. Separate the wings at the joint and set them aside with the innards (small goose) for the sauce.
- Salt and pepper the goose inside and out. Fill with apples, onions, chestnuts and the herbs. Seal the abdominal cavity with wooden skewers.
- Place the goose breast down in the baking sheet. Add the orange slices and herbs. Top up with water. Fry for 1 hour on the middle rack at 220 degrees with top and bottom heat. Pour the juices over every 30 minutes.
- After an hour, turn the oven down to 160 degrees and turn the goose. Now the chest is up. Fry the goose for about 3 hours. You calculate 50 minutes per kilogram of goose. 15 minutes before serving, turn the oven back up to 220 degrees and brush the goose with honey. This will make the goose very crispy. Carve the goose and serve.
For the sauce
- Tip 5: prepare the day before, as the sauce has to boil down for a long time and tastes better the next day anyway.
- Fry the goose small with the oil in a large roasting pan (15 minutes). Add the chopped soup vegetables and fry them. Add tomato paste and roast briefly. Deglaze with red wine and fill up with cold water. Add the spices and bring to the boil (about 2 hours)
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