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➠ Goose with apples, prunes and oranges in the oven

Goose with apples, prunes and oranges in the oven

2024

Kitchen World

Calorie content 215.3 kcal

Portions 6 port.

Cooking time 180 minutes

Proteins * 6.7 g

Fats * 16.9 gr.

Carbohydrates* 42.5 g

Goose with apples, prunes and oranges in the oven

Content

Goose baked with apples and prunes has become quite traditional. This combination is pretty familiar and predictable. Let's go a little further and add oranges - the citrus nuance is also very useful here. We also suggest adding dried apricots and walnuts to the filling - no one will refuse such a yummy.

Ingredients

Cooking process

First of all, we prepare the goose carcass. It must be rinsed well and the areas with excess fat should be cut off. If necessary, we singe the skin and rinse again.

Next, dry the carcass with paper towels and rub salt, paprika, black pepper and garlic passed through a press. Leave the carcass to lightly marinate while we make the filling.

Wash the apples, dry them, cut them into four parts, cut out the seed pod and cut off the peel. Cut the pulp into small cubes.

Peel the orange, divide it into slices, free them from white films, veins and seeds. We cut the slices into pieces. I wash prunes and dried apricots with warm water. If the dried fruits are large, cut them into smaller pieces. We sort walnuts from accidental inclusions and chop finely.

Fill the goose carcass with the prepared filling. We do this loosely so that the goose is well baked. We chop off the abdomen with a toothpick or sew with a thread.

Grease a baking sheet with oil and put the goose back down on it. Cover the baking sheet with foil. Preheat the oven to a temperature of 180 degrees. Place the goose baking sheet on the middle-lower level and bake for two to three hours. From time to time we raise the foil, pour the carcass with juice from the baking sheet and close it back. Half an hour before readiness, remove the foil completely and let the carcass brown well. Thirty to forty minutes before readiness, remove the foil and let the surface of the goose brown well.