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➠ Goose with apples and prunes baked in foil in the oven

Goose with apples and prunes baked in foil in the oven

2043

Kitchen World

Calorie content 274.4 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 8.3 gr.

Fats * 16.3 gr.

Carbohydrates* 41.7 g

Goose with apples and prunes baked in foil in the oven

Content

To make the baked goose tasty and juicy, the carcass must be marinated before baking. In this case, we will use mustard for this stage. The sauce will soften the meat and make it more flavorful. For the filling, we recommend choosing sour apples with a little bit of sweetness, as well as pitted prunes. Notes of mustard, juicy apples and aromatic prunes are perfectly combined with goose meat and successfully emphasize its natural taste.

Ingredients

goose 3.5 - 4 kg Mustard 100 - 150 gr. Apples 1 kg Prunes 150 g Ground black pepper taste Salt taste

Cooking process

Preparing the goose. Singe the skin, if necessary, cut off the excess fat, thoroughly wash and dry the carcass. We make shallow punctures with a thin knife in the chest, thighs and abdomen. This is necessary so that when baking, the fat melts and flows out, which will make the skin ruddy and crispy. In addition, the carcass will marinate better. We coat the goose with mustard on all sides, sprinkle with salt, pepper from the inside. We cover with cling film for tightness and put in the refrigerator. For marinating, the carcass must be kept for at least six hours.

Wash the apples, dry them. Cut the fruit into quarters and cut out the seed capsule. Pitted prunes are washed well in warm water and dried on a towel. We take the goose out of the refrigerator and put the prepared apples and prunes into the inner cavity.

We close the abdomen, chipping the edges with a wooden skewer or sewing them up with thread.

We wrap the stuffed goose in foil, directing the shiny side inward. We put the carcass on a baking sheet. Preheat the oven to a temperature of 250 degrees. Place the goose baking sheet on the middle-lower level and bake for forty minutes.

After the specified time, open the foil, lower the oven temperature to 180 degrees and continue baking for about four more hours.

The finished goose should be well browned. You can also check the readiness by piercing the carcass with a wooden skewer: if pink juice is released, then you need to bake it further. If the juice is clear, the goose is ready. During baking, it is advisable to periodically water the carcass with the juice that stands out so that the skin evenly blushes and becomes crispy.