John Myers
Goose with Orange and Apple Filling
The perfect goose with orange and apple filling recipe with a picture and simple step-by-step instructions.
- 3,8 kg Fresh goose
- 1 bunch Soup vegetables
- 2 Oranges
- 2 Apple boskop
- 1 Lemon
- 0,5 liter Red wine
- Butter
- Sage leaves
- Parsely
- Salt and pepper
- Wash the goose under cold running water and rub salt and pepper inside and out.
- Cut the apples, oranges and lemon into small pieces and mix with the parsley pieces and sage. So that the bird can be stuffed and all openings closed.
- Separate neck and legs and wash off. Sear them in a pan and add the tomato paste. After frying, fill up with 0.5 liters of water. Briefly boil until everything is resolved. Transfer to a saucepan and cook with the vegetables and top up with the wine after about 5 minutes. Boil down until only half of the liquid is left.
- Preheat the stove and roast the bird at 150 ° C for 5 hours at top and bottom heat. Place the bird on a grid and collect the juices in a tray.
- Make the butter and flour a roux and deglaze with the red wine stock. Add some meat stock from the tray.
- We ate red cabbage and homemade bread dumplings with it.
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