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🍽️ Crispy Goose Stuffed with Apples and Prunes

895 kcal · 30 min · 4 servings

Crispy Goose Stuffed with Apples and Prunes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 210 degrees Celsius.
  2. 2. Wash the goose thoroughly and pat it dry with a kitchen towel.
  3. 3. Season the goose inside and out with salt, pepper, and half of the mugwort portion.
  4. 4. Peel the apples and cut them into quarters.
  5. 5. Remove the core from the apple quarters and cut them into wedges.
  6. 6. Peel the onions and cut them into wedges as well.
  7. 7. Mix the apple wedges, onion wedges, dried plums, and the remaining mugwort in a bowl.
  8. 8. Stuff the vegetable and fruit mixture into the goose.
  9. 9. Close the opening of the goose using kitchen twine or sew it shut.
  10. 10. Place the goose breast-side down in a roasting pan or casserole dish.
  11. 11. Pour 325 milliliters of boiling water into the pan.
  12. 12. Cover the pan tightly with a lid or aluminum foil.
  13. 13. Place the pan in the preheated oven and steam the goose for about 45 minutes.
  14. 14. Remove the goose from the pan and place it on the rack of the roasting pan.
  15. 15. Now roast the goose uncovered and open.
  16. 16. Roast the goose for another 2 hours.
  17. 17. Brush the goose regularly with its own fat while roasting.
  18. 18. Prick the skin lightly on the sides under the wings and legs to allow the fat to drain.
  19. 19. Turn the goose once the back has turned golden brown.
  20. 20. Place the goose breast-side up now.
  21. 21. Continue roasting the breast side until it is nicely browned and crispy.
  22. 22. Remove the finished goose from the oven and take it out of the pan.
  23. 23. Pour the roasting juices (stock) into a saucepan.
  24. 24. Defat the sauce by removing the floating fat.
  25. 25. Bring the sauce to a boil.
  26. 26. Season the sauce with salt and pepper to taste.
  27. 27. Mix cornstarch with a little cold water to form a smooth paste.
  28. 28. Thicken the sauce by stirring in the starch paste.
  29. 29. Wrap the ends of the legs in aluminum foil to protect them from drying out.
  30. 30. Slice the goose breast meat diagonally.
  31. 31. Sprinkle the goose with fresh herbs.
  32. 32. Mix sugar, lemon zest, lemon juice, and white wine with half a liter of water in a pot.
  33. 33. Bring the stock mixture to a boil.
  34. 34. Peel the apples for the side dish and remove the core.
  35. 35. Add the whole apples to the boiling stock.
  36. 36. Add enough hot water to just cover the apples.
  37. 37. Cook the apples gently until they are tender but still firm to the bite.
  38. 38. Make sure the apples do not become too soft.
  39. 39. Carefully remove the apples from the stock using a slotted spoon.
  40. 40. Arrange the apples on a preheated platter.
  41. 41. Fill the apples with redcurrant jelly.
  42. 42. Wash the apples for the oven version and remove the core.
  43. 43. Place the apples on the rack in the oven.
  44. 44. Bake the apples at 200 degrees Celsius for about 25 minutes.
  45. 45. Brush the apples with butter occasionally while baking.
  46. 46. Serve the goose with the plums and apples.

Nutrition per serving