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Meat and poultry
Stuffed goose
Preparation time: 200 minutes
Serves 6
Ingredients
1 goose (approx. 3.5–4 kg)
2 tsp ground caraway
1 tbsp marjoram
Salt
Pepper
2 apples
2 unwaxed oranges
3 spring onions
250 ml red wine
250 ml goose stock
A little cornflour
Accessories
Gourmet oven dish
Saucepan
Method
Remove the wing tips, neck, giblets etc.
and trim any excess fat off the goose.
Mix together the ground caraway,
marjoram, salt and pepper in a small
dish. Rub the goose with this mixture
and set aside for 15 minutes to allow
the mixture to be absorbed.
In the meantime, wash the apples and
oranges thoroughly, and without
peeling them, cut into large cubes. Stuff
the goose with the fruit. If wished, use
cocktail sticks to close the cavity.
Fill the Gourmet oven dish with hot
water to a height of approx. 3 cm. Place
the goose, breast downwards in the
dish and arrange the spring onions
around it. Place in the oven and roast.
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Turn the goose halfway through
cooking and pour the fat from the oven
dish into a pan.
After cooking, remove the goose and
allow to rest briefly. The orange and
apple stuffing is only intended for
adding flavour and not for eating.
Remove the spring onions, deglaze the
meat juices with approx. 250 ml red
wine, transfer to a pan and add 250 ml
goose stock. Reduce this sauce over a
high heat. If necessary, use a little
cornflour mixed with water to thicken it.
Season to taste.
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