Our crispy goose with red wine aroma

Ingredients for 4 servings:

• 1 m.-sized goose, approx. 3.5 kg, frozen
• 1 handful of prunes
• 2 m.-sized apples
• 200 ml red wine
• Salt
• pepper
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 50 minutes

Thaw the goose. We always do this overnight in a water bath. Preheat the oven to 160°C (top and bottom heat). Core the apples and cut into strips. Remove the goose from the foil, remove the giblets, and rinse the goose under running water. Pat the goose dry with kitchen paper, rub generously inside and out with salt and pepper, stuff with prunes and apple slices, and sew or seal with baking pins. Place the goose on a wire rack in the lower third of the oven. Slide a baking tray underneath and add enough water to cover the bottom of the tray. Baste the goose with the water from the tray every 20 minutes, topping up if necessary. Turn the goose once every hour. Allow approximately 1 hour of cooking time per kilogram of goose. 45 minutes before the end of cooking, pour the red wine into the baking tray and baste the goose every 15 minutes. At the end of cooking, the goose will be crispy on both sides, with a wonderful wine aroma. Much of the fat has run into the baking tray. If you degrease the liquid from the baking tray, for example, using a fat separator, you can make a delicious sauce out of it.