Oven baked goose with apples, prunes and honey

Singe the skin of the goose, if necessary, so that it is completely smooth and clean. If there is excess fat, cut it off. We wash and dry the bird thoroughly. We make thin punctures in the chest, thighs and abdomen. We collect the skin in the neck area and stab it with a toothpick. Cut off the tips of the wings and save. In a separate container, mix the mustard and liquid honey until smooth. We coat the goose with the resulting mass from all sides. Sprinkle inside with salt and black pepper to taste. We wrap the prepared carcass with cling film and put it in the refrigerator for pickling for six to eight hours.

To prepare the filling, wash the apples, dry them and cut them into four parts. Cut out the seed box. Cut into slices. Pitted prunes are well washed in warm water, dried and cut into small pieces. Mix the apple and prune slices.

Fill the pickled goose with a mixture of apples and prunes. In no case do we fill the carcass tightly, since in this case the goose will be baked for a very long time.

We close the abdomen by pulling the edges and chipping them with a wooden skewer. Alternatively, you can sew the edges with coarse thread. We draw our legs to the ponytail and fix it with a thread. We press the wings to the carcass and also tie them with a thread. So the goose will not creep when baking.

Grease a baking sheet with sides with vegetable oil, lay out the cut wings. We put the prepared carcass on them on a baking sheet with the back down. Pour the indicated amount of water into a baking sheet. Cover the baking sheet with foil. Preheat the oven to a temperature of 200 degrees. Place the goose baking sheet on the middle-lower level and bake for thirty minutes. Then lower the oven temperature to 180 degrees and continue baking for about three more hours. Thirty to forty minutes before readiness, remove the foil and let the surface of the goose brown well. During baking, periodically pour the melted fat on the carcass so that the skin evenly blushes and becomes crispy

We take out the finished goose from the oven, drain the fat from the baking sheet and leave the carcass to stand for fifteen to twenty minutes. Then transfer the goose to a serving platter and serve hot.