Festive Stuffed Goose

To make the feast truly special and ceremonial, prepare a stuffed roasted goose.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 190 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Filling

  • 300 g Meat, pork, ground

  • 60 g Breadcrumbs, dried

  • 2 spoons Spices, ginger, ground

  • 30 g Butter, unsalted

  • 1 piece Onion, raw

  • 1 piece Apples, rose

  • pieces Salt, table

  • 3 kg Meat, goose, fresh

  • 1 piece Onion, raw

  • 1 piece Apple, fresh

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

Sauce

  • 30 g Wheat flour, white, multi-purpose

  • 450 ml Soup base, chicken, cube

  • 150 ml Alcohol, Wine, White

Steps

  1. First, prepare the stuffing. Peel and finely chop the onion. Cut the bacon slices into small pieces. Peel and finely grate the apple. In a large bowl, mix the bacon, breadcrumbs, and marjoram.

  2. Melt the butter in a pan and sauté the onion for about 5 minutes, stirring occasionally, until softened. Add the apple and sauté for another 5 minutes, then transfer the contents of the pan to the bowl. Mix well and season with pepper and salt to taste.

  3. Remove all the giblets and fat from the inside of the goose. Peel the apple and onion and cut them into quarters (remove the core from the apple), and use them to stuff the inside of the goose. Spoon the stuffing into the neck cavity, shape it with your hands to make it rounded, then fold the skin over the stuffing and secure it to the breast with a small skewer. Weigh the goose to estimate the cooking time more easily.

  4. Preheat the oven to 220°C. Prick the skin all over with a fork and rub it well with salt and pepper. Place the goose breast-side down in a roasting pan and put it in the preheated oven for 30 minutes.

  5. After 30 minutes of roasting, turn the goose so the breast side is up. Roast at 220°C for another 20 minutes, then reduce the temperature to 180°C and roast the goose for an additional 20 minutes per 500g of weight.

  6. When the goose is roasted, transfer it to a warmed platter, loosely cover it with foil, and let it rest for about 20 minutes. Meanwhile, prepare the sauce. Pour off the fat from the roasting pan, leaving about 2 tablespoons. Add the flour and cook, stirring, for one minute. Pour in the stock and wine, and stir constantly until the sauce comes to a boil. Simmer for about 3 minutes and season with salt and pepper if needed.

  7. Pour the sauce into a warmed gravy boat. Carve the goose into pieces, arrange them on a platter, and serve to guests along with the sauce and a chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 162.45 kcal
  • Fat: 7.63 g
    • Saturated Fat: 2.43 g
  • Carbohydrates: 2.86 g
    • Sugars: 0.63 g
  • Protein: 18.28 g
  • Fiber: 0.25 g

Advice

Goose is more filling and fattier than duck. If placed on a rack set in a roasting pan, it wont sit in fat during roasting, and the skin will crisp up nicely. To check if the goose is roasted, pierce the thickest part of the thigh with a thin skewer. When the meat is well-cooked, clear juices will run out. Carve the goose or duck as follows: First, remove the string or metal skewer. Cut through the joints between the legs and body and remove the legs (if needed, roast them a bit longer). Remove the wings in the same way. Cut the skin along both sides of the breastbone. Place the knife in the cut and separate the breast in one piece. Repeat on the other side. Slice the breast diagonally into pieces. If the bird is larger, cut the breast part as you would with a chicken.