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Goose with apples, oranges and dried apricots in the oven

0
1971
Kitchen World
Calorie content 228.5 kcal
Portions 6 port.
Cooking time 180 minutes
Proteins * 6 gr.
Fats * 11.5 g
Carbohydrates* 47.2 g
* per 100 gr. product
Goose with apples, oranges and dried apricots in the oven
Content

Many housewives pre-boil the goose before baking, believing that this way the meat will bake better and will be tastier. However, as experience shows, after such processing, the bird turns out to be more bland. In this recipe, we suggest marinating the raw carcass overnight in orange-garlic sauce, then stuffing with fruit and baking in the sleeve. Such a goose turns out to be incredibly juicy, aromatic and very rich in taste.

Ingredients

Cooking process

step 1 out of 7
Preparing a fragrant composition for marinating goose. To do this, peel the garlic and pass it through a press or rub it on a fine grater. Squeeze juice from one orange. In a small bowl, combine the garlic gruel, orange juice, salt, honey, rosemary and black pepper to taste.
step 2 out of 7
We wash the poultry carcass, cut off the wings and areas with excess fat. Dry the carcass with paper towels. Rub the goose with the cooked sauce from the outside and from the inside. We place the bird in a sealed container and put it in the refrigerator for marinating overnight.
step 3 out of 7
Cooking the filling. To do this, wash the apples, remove the seed box and cut into large pieces. Peel the orange and remove white films, remove the seeds. We leave the whole slices. Wash prunes, raisins and dried apricots in warm water and dry. If the dried fruits are too large, cut them into smaller pieces. Mix the prepared fruits, lightly sprinkle the mixture with salt and black pepper.
step 4 out of 7
Put the filling in the abdomen of the bird, sew the edges of the skin with a coarse thread or stab it with a wooden skewer. We place the stuffed goose carcass in the sleeve, tightly tie the edges on both sides. We make a couple of punctures for steam to escape.
step 5 out of 7
We place the goose in the sleeve on a baking sheet and set it in an oven preheated to 250 degrees. After ten minutes, lower the temperature to 140 degrees and continue baking for another two and a half hours.
step 6 out of 7
After the specified time has elapsed, cut the sleeve in the center and open it so that the surface of the bird can be reddened. Water the skin with the released fat. We increase the oven temperature again to 220 degrees and make sure that a beautiful ruddy crust is formed.
step 7 out of 7
We take out the finished ruddy goose from the oven, let it cool slightly and remove it from the sleeve. Transfer the bird to a serving dish and serve hot to the table.

Bon Appetit!

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