John Myers
Oriental Spring Goose
The perfect oriental spring goose recipe with a picture and simple step-by-step instructions.
- 4,5 kg Goose meat with skin frozen
- 1 lb Goose offal (without liver)
- 200 g Ground almonds
- 150 g Sultanas
- 100 g Roasted peanuts in butter
- 1 teaspoon Ground ginger
- 1 tablespoon Raz El Hanout / Spice Mix
- 500 g Onions white
- 1 piece Lemon
- 2 tablespoon Honey liquid
- 3 liter Water cold
- 1 piece Cinnamon stick
- 2 piece Cloves
- 1 tuber Fresh garlic
- 1 tablespoon Herb vinegar
- 2 tablespoon Extra virgin olive oil
- 0,5 liter Dry red wine
- 1 Straus Dried mugwort
- 1 piece Leek
- 1 shot Soy sauce
- 1 branch Rosemary needles
- Salt
- Szechuan pepper
- 1 sake Apple
- 2 Pcs Carrots
- Gutting the goose and preparing the neck, the innards such as the kidneys, stomach and heart with 2 liters of cold water for a broth. The belly fat is completely removed and left out for goose fat (see also the recipe) “Then hang the goose in the sausage room to ripen for a day!
- Now wash the goose, rub it dry inside and out and season it with salt, pepper, mugwort and marjoram. Simply rub the outside with salt, pepper and Raz El Hanout.
- Soak the raisins in a little red wine, roast the pulped peanuts in butter and fill everything with the apple, onion, mugwort sprigs and the carrot pieces into the goose and sew well.
- The goose is now seared all over in part of the rendered fat until it has turned slightly color. Shortly before searing, a few onion wedges and carrot pieces are braised and flambéed with the brandy. The whole thing is then topped up with the poultry broth and cooked for about 3 hours in the oven at 180 ° convection in a closed roaster.
- To make the goose nice and crispy, brush it every 1/2 hour with a mixture of water, salt and honey and at the end of the cooking time, irradiate it for another 30 minutes in the roaster lid with the infrared grill switched on 😉
- Finally, season the sauce with the ginger and cinnamon, I always put the cloves in the onions when frying them!
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