Christmas goose in the oven with honey and fruit

Step-by-step cooking

1. Step 1:

   

   1. Let's start with preparing the goose. We cut off his wings and get rid of excess fat in the area of the tail. It is also very important to remove the musk glands of the goose, so that the smell is not too sharp.

2. Step 2:

   

   2. Next, we prepare the marinade. Grind black and pink peppers with peas. Add 3 pinches of salt and olive oil to bind the spices. We coat the goose with this mixture (also from the inside).

3. Step 3:

   

   3. Let's start preparing the mixture for stuffing the goose. Cut half a quince, a whole orange into a cube and a green apple. Add dried apricots and prunes to the cubes. We salt our sweet billet and add 1 pinch of spices for the duck. We fill the goose with our mixture.

4. Step 4:

   

   4. Now it remains for us to sew up our goose. To do this, we will need wooden skewers and thread. We pierce the goose horizontally with skewers and wrap it with thread. The tail can be tucked inside . To prevent the goose's limbs and neck from being burned, you need to wrap them in foil. We put our goose in the sleeve and leave it to marinate for 2-3 hours.

6. Step 5:

   

   5. How much to cook our goose ? The principle is very simple: how many kg a goose weighs, that's how much we will cook it. ( 4 hours cooking in the sleeve, 1 hour frying ).

7. Step 6:

   

   6. After 4 hours, we take out the goose, take it out of the sleeve and drain the fat. We use some of the fat for a golden crust. We spread the goose on a baking sheet and coat it with a mixture of fat and honey. Put in the oven for 15-20 minutes

8. Step 7:

   

   7. While the goose cools down, we will prepare cranberry sauce. Grind the cranberries together with water in a blender and bring to a boil .Add salt, honey and spices to the boiling cranberries for the goose. Our sauce is ready!

9. Step 8:

   

   8. Enjoy your meal! You just need to divide the goose into portions and serve with sauce . Merry Christmas! Always Yours, Old Sam. Source Old Sam