There are many ways to cook goose: frying, baking, stewing. You can stuff it with almost any product: from apples to buckwheat. But still, the main secret of a delicious goose is the marinade.
It is necessary
-
- Goose
- Garlic / Ginger - Head / Small Root
- Mustard - 3 tablespoons
- Honey - 3 tablespoons
- Dry white wine - glass
- Apple / orange - 1 piece
- Olive oil - 2 tablespoons
- Salt to taste
Instructions
Step 1
Take a garlic, peel it and pass it through a garlic press. If you don't like the aroma of garlic, you can replace it with ginger - the pungency is almost the same, but the taste is completely different. If you choose to add ginger, grate a small root on a fine grater.
Step 2
Wash the apple, dry and grate on a medium grater. It is best if it is not a sweet apple, but a sour apple, such as Antonovka. An apple can also be substituted for an orange; in this case, grate the zest on a fine grater, chop the rest of the orange, choosing seeds, and mix with the zest.
Step 3
Pour white wine and olive oil into a bowl, add garlic / ginger, apple / orange, honey, mustard. Season with salt to taste. Mix everything thoroughly until a homogeneous gruel is formed. Thoroughly coat the inside and outside of the goose with this marinade. Wrap it in foil and refrigerate overnight or overnight. Remove the goose from the refrigerator before cooking and let it sit at room temperature for about an hour. Pickled goose can be sent to the oven directly in the foil in which it was pickled, or cut into portions and fried. But, of course, these two cooking methods are far from all that can be done with pickled goose. You can stuff it with apples, oranges, pears, mushrooms, potatoes, tomatoes, any other vegetables; it can also be stewed with vegetables.
Whole baked goose will become not just a decoration of any festive table, but the center of attracting the attention of households and guests, especially if it is decorated with fresh herbs, apples or oranges.
