Christmas goose with quince in the oven

Variation on the theme of the favorite festive dish of many peoples of Europe! In this recipe, I tried to collect the richest centuries-old experience of almost perfectly baked stuffed goose, bringing only a little of my understanding of the concept of cooking this dish. With such a long preparatory process, your goose is guaranteed to turn out soft and juicy (even not very young), with a well-fried and tinted crust. Poultry meat will have a pleasant aroma and a light sweet and sour taste of fruit filling, accentuated by an exquisitely piquant sauce of apples, orange, ginger and honey.

ingvar169

The author of the recipe

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Composition / ingredients

Servings:

Main Ingredients:

Goose (this is exactly what is described in my recipe)

4.5

Table salt (at the rate of 1 teaspoon per 1 kg of poultry weight)

4.5

Ground black pepper

Herb mixture (your favorite blend of dried herbs)

1 gr

For filling:

Quince (that's how much it took in my case)

Apples (preferably sour or sweet and sour)

Oranges (you will need freshly squeezed juice and zest)

Ginger (6-7 cm root)

Honey

Lemons (lemon juice and zest)

A mixture of herbs

1 gr

For sauce:

Apples

Oranges (juice and zest)

Lemons (juice and zest)

Ginger (6-7 cm root)

Honey

White wine (it is possible to use vermouth, cognac, whiskey, rum)

Spices dry

Allspice (a little for flavor)

to taste

Table salt (to give a taste contrast to the sauce)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 61 % 20 g

Fats 27 % 9 g

Carbohydrates 12 % 4 g

184 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 5 h

Step 1:
This photo shows a semi-finished goose ready for further use. The preliminary preparation of the above-mentioned bird carcass will be discussed at the end of the recipe, since the description of the process takes up a lot of space, but the correctness of the execution of this stage is the main secret of obtaining a soft and juicy consistency of the meat of the finished dish, framed by a ruddy, beautiful and unusually fragrant crust.
Step 2:
Peel and slice the quince, sprinkling it with lemon juice.
Step 3:
Using a blender, we prepare mashed apples, orange and lemon juice and zest, juice from grated ginger. Add honey, a mixture of herbs and mix thoroughly until the honey dissolves.
Step 4:
Mix half of the puree with quince slices and fill the bird carcass with this mixture by 3/4 of its volume.
Step 5:
With a thick thread, we carefully sew up all the holes in our goose.
Step 6:
We protect the wings and stumps of the bird's legs with foil in order to avoid their burning during the long baking of the dish.
Step 7:
Carefully rub the remaining half of the fruit and honey puree into the goose. Then, with a thin cotton twine, we tie the eight legs of the bird, winding the ends of the thread forward to the folds of the hams at the base of the carcass.
Step 8:
Turn the goose breast down. With the ends of our twine, we wrap the wings of the bird from the sides, tighten it well and tie a knot on the back of the carcass.
Step 9:
Turn on the oven to the maximum temperature. With a toothpick, we make several punctures of the skin over the entire surface of the carcass and, especially in places where there is a lot of subcutaneous fat, we put the Goose back up on a grate placed in a deep baking tray. Pour a layer of hot water on the bottom of the baking sheet (this is also a very important point!), about 1 cm. During the entire baking time of the bird, it is necessary to water the carcass with melting fat 2-3 times an hour.
Step 10:
In this position, we keep the goose in the oven at a max temperature of about 30-40 minutes, allowing the back to brown well.
Step 11:
Then carefully turn the bird breast up, if necessary, add warm water to the baking sheet, the water level will have to be monitored constantly so that the goose languishes at relatively high humidity. Then the meat is guaranteed not to be over-dried! And the fat in the baking tray without water will burn, smoke and complicate our process of preparing for the celebration in every possible way. Reduce the temperature in the oven to 150 degrees and put the baking tray with the goose in place.
Step 12:
After another 30-45 minutes, take 200-250 ml of melted goose fat from the baking tray and pour it into a saucepan, adding honey and 50 ml of white wine (or cognac, rum, whiskey, vermouth) to it. Let's put our vessel on a slow fire.
Step 13:
Repeat step N 3, but without honey. That is, we puree green apples, orange juice and zest, lemon juice and zest, juice from grated ginger root and add a mixture of dried herbs. We pour all this beauty into fat boiling in a saucepan with honey and wine. Stir thoroughly until the sauce boils, add a little salt and pepper. After 15 minutes we try the sauce. It should be sweet and sour. We bring it to taste. If necessary, add lemon juice.
Step 14:
When ready, our sauce should have a consistency slightly thinner than sour cream and have a pleasant yellowish-cream tint. The taste will be balanced, sweet and sour, with a pleasant hint of spices and a light aroma of ginger and wine. Cover with a lid and wait for the main dish to be ready.
Step 15:
Approximately 3-3.5 hours after the start of the process, you can cut the fetters on the legs of the bird for better baking of the skin in the folds near the trunk. If, when a toothpick punctures a ham in the thickest place, transparent juice will be released, then we raise the temperature to 220-240 degrees, pour the melted fat over the bird and wait 15-20 minutes until the final browning of the crust. We spread the goose, remove the seams, take out the quince and do not forget about the sauce! Enjoy your meal

I will describe in more detail the preparation of the goose for baking. First, the bird must be thoroughly cleaned from the remnants of feather pads and from the insides. Cut off all visible fat with a sharp knife.Dry the carcass from the inside and outside. Then, with a thin knife, we will make longitudinal punctures under the skin, trying not to touch the meat. We will pierce the breast, legs and at the junctions of the legs with the trunk. This must be done so that excess fat is melted and flows out unhindered. In a large container, boil water. Gently lower the goose into boiling water, breast down to half, holding it by the legs. After 1 min, we take it out, wait for the water to boil again and again lower the bird into the pan for 1 min, but with the other half, i.e. feet down. After the bath, all the pores of the goose have closed and the meat will not actively lose moisture during the baking process. Now we take salt (at the rate of 1 tsp per kg of poultry), mix with pepper and herbs. Towel-dried goose is diligently rubbed with the resulting mixture inside and out. The final and, perhaps, the most important preparatory stage remained - the podvyalivanie of the bird, The best option would be to suspend the carcass in a cold place for 3 days. During this time, our goose will be dried and salted. And the result of these manipulations will be a perfectly prepared semi-finished goose with a tender and juicy meat structure and dried skin, which will become crispy and golden when baked.