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

Are you considering roasting a goose but think it might be too challenging for you? Fear not. Follow the instructions in this recipe, and you will surely succeed!

Details

• Preparation Time: 35 minutes
• Cooking Time: 185 minutes
• Difficulty: 2
• Spiciness: 0
• Number of Servings: 12

Ingredients

• 4 kg Meat, goose, fresh

• 1 spoon Salt, table

• 0.5 spoons Spices, pepper, black

• 3 spoons Oil, vegetable oil, canola

• pieces Water

Steps

1. Take the goose out of the refrigerator at least one hour before roasting. Place it on its back and tie the legs together with kitchen string. Also tie it across the breast and wings, securing the wings to the body in this manner. Cut off the ends of the strings. Fold the neck skin over the breast and secure it with a wooden skewer.

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.