Roast Goose with Chestnuts and Prunes

Crispy golden-brown roasted goose, accompanied by a delicious bread dumpling and braised red cabbage… Would you?

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 200 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 4 kg Meat, goose, fresh

  • 1 spoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 400 g Nuts, chestnut, fresh

  • 500 g Quince

  • 100 g Butter, unsalted

Steps

  1. Boil or roast the chestnuts. Take the goose out of the refrigerator at least one hour before roasting. Wash the prunes and cut them into quarters, removing the stems, pits, and any debris. Melt 30g of butter in a pan and simmer the prunes in it for 10 minutes.

  2. Peel the chestnuts. Stuff the goose with the peeled chestnuts and simmered prunes. Sew the opening shut with kitchen twine or secure it with a wooden skewer. Place a pan with the remaining butter on the stove and heat it. Be careful not to let it brown!

  3. Place the stuffed goose breast-side down in a large deep roasting pan. Pour the hot butter over it and roast in the oven, preheated to 180°C (350°F), for 2.5 to 3 hours. Baste it several times with the juices that collect in the pan. Remove excess fat as it accumulates, as the goose will steam instead of roast if left in the fat.

  4. Remove the roasted goose from the oven, transfer it to a rack, loosely cover with aluminum foil, and let it rest for 20 minutes. Carve it into individual pieces and serve on a large plate or platter. Serve with bread dumplings, prunes, chestnuts, and braised red cabbage.

Nutrition Information (Per 100g)

  • Calories: 154.26 kcal
  • Fat: 5.86 g
    • Saturated Fat: 1.63 g
  • Carbohydrates: 5.19 g
    • Sugars: 0 g
  • Protein: 18.07 g
  • Fiber: 0.75 g

Advice

To carve the goose: first, remove the thighs and wings and cut them at the joints. Turn the goose onto its back. Hold it with a fork and simultaneously slice the meat, placing the slices on a warmed plate. Arrange the wings and thighs next to the slices so they appear whole. Goose is more filling and fattier than duck. If placed on a rack set in a roasting pan, it wont sit in its fat during roasting, and the skin will crisp up beautifully. To check if the goose is done, insert a thin skewer into the thickest part of the thigh. When the meat is well-cooked, clear juices will run out.