Contents
Goose with potatoes in the oven. Video recipe
Oven-baked goose is a festive table decoration. The meat of this bird is fatty, juicy and incredibly tasty. When baking, a lot of aromatic juice is released, which perfectly impregnates and saturates any vegetables and fruits with a meaty taste, which, according to our recipe, will be cooked with the goose.
Goose with potatoes: recipe in the oven
When choosing a goose, pay attention to its legs: their color will tell you the age of the bird. The legs of the old goose will be red and the young ones will be yellow.
In order for the goose fat to melt well, small cuts should be made on the skin throughout the carcass.
A medium-sized goose is cooked for at least 3 hours, during which time the skin on top may simply dry out and be tasteless, and therefore it is best to bake it in a sleeve or cover it with foil, and half an hour before it is ready to open the carcass to form a crispy crust. By the way, the crust forms at a high temperature, therefore, after removing the foil, immediately add the temperature in the oven.
Roasting goose with potatoes, dried fruits and apples
You will need: – 1 carcass of a goose; – 13 sour apples; – 1,5 kilograms of potatoes; – 50 g of prunes, dried apricots and raisins; – 200 g of shallots; – 300 ml of dry white wine; – 5 hard pears; – head of garlic, 3 tsp caraway seeds, 0,5 tsp. coriander, 5 black peppercorns and 1 tsp. sea salt.
You can use regular onions instead of shallots, but each onion will need to be cut into 4 pieces.
Finely grind the cumin, coriander, black pepper and salt in a mortar. Remove the entrails from the goose carcass, remove the remaining feathers, cut off excess fat, as well as the wings, leaving only the shoulder. Rub the outside of the carcass with the salt and spice mixture. There is no need to rub from the inside, since the fruits that will be inside must be prepared without spices and salt.
Line the bottom of the dish in which you will bake the goose (for example, a goose pan or a large fireproof dish with high sides), line with goose fat. Preheat the oven to 200-220 ° С. Prepare the filling: Cut 5 apples into cubes and mix them with raisins, dried apricots and prunes.
Fill the goose loosely with the resulting fruit mixture and tie its legs to each other with a thread. Put the goose in the form and send it to the hot oven. After half an hour, remove the goose and pour melted fat over it from the bottom of the mold. Bake the carcass again for 30 minutes, then check: if the skin starts to burn, reduce the temperature in the oven to 180 ° C.
After an hour, pour all the fat into a separate baking dish, pour the wine over the goose and return to the oven for another half hour. Put the shallots or onions, the garlic cloves along with the husks and the potatoes cut into quarters into a dish with fat. Sprinkle everything with caraway seeds and mix salt and also send to the oven.
Chop the pears and the remaining apples in several places with a fork, spread them around the goose and put the mold back in the oven. After half an hour, they will need to be watered with melted fat. Check the readiness of the goose by piercing the meat with a knife in the widest place: if the juice is transparent, then the dish is ready, but if the ichor is coming, you will have to hold it in the oven a little more. If there is no oven, cook the goose meat in slices.