The many ways to prepare goose have been accumulated in the centuries-old tradition of the Christmas table in Western Europe. What is the difference between a New Year's goose and a Christmas one? This is the same Christmas goose that came to Russia in the 19th century to get to the New Year's table. Indeed, according to Russian tradition, we celebrate the New Year no less widely and solemnly than Christmas.
It is necessary
-
- goose (4.5 kg);
- 1 tbsp. l. freshly ground black pepper;
- 1 tbsp coarse sea salt;
- 5 tbsp honey;
- 1 tbsp. l. mustard;
- 3 carrots;
- 6 onions;
- 2 heads of garlic;
- 12 potatoes;
- 300 ml of dry red wine;
- 1 tbsp starch;
- 5 tbsp. l. brown sugar.
- For the marinade:
- 2 tbsp. l. mustard;
- 1 tbsp. l. honey.
Instructions
Step 1
Mix honey with sugar and mustard, wash the goose, pat dry with napkins, singe if necessary. Cut off as much fat as possible in the tail and neck area and make frequent punctures throughout the carcass with a toothpick, then rub the goose with salt and pepper.
Step 2
Marinate the goose by leaving it for 10-12 hours in the refrigerator or in a cold place if the bird is not young and soft enough. Prepare the marinade by mixing 2 tablespoons of mustard with 1 tablespoon of honey and brush over the goose with this mixture.
Step 3
Preheat the oven to 220 ° C, place a grid on the baking sheet (it is better to use a deep baking sheet), place the goose on it, pour with a mixture of honey and mustard. Place a baking sheet in the oven and immediately reduce the temperature to 160 ° C. Bake for about two hours, sprinkling the poultry with fat from the baking sheet every 20 minutes.
Step 4
Wash and peel the carrots and onions, cut the carrots lengthwise into quarters, cut the onions in half. Peel the heads of garlic from the top layer of the husk and, without separating into cloves, cut them across in half. Wash and peel potatoes, cut into coarse halves or quarters.
Step 5
Remove the goose from the oven and leave on a wire shelf, drain most of the fat from the baking sheet, leaving 2-3 tablespoons. Put the vegetables on a baking sheet and stir, place the wire rack with the goose in the oven for another hour, then remove the goose, wrap it in foil and leave in a warm place until serving.
Step 6
Increase the oven temperature to 200 ° C, brown the vegetables for 15 minutes and transfer to a platter. Put the baking sheet on the stove, pour in the wine and bring to a boil over medium heat, while scraping off the baked juice from cooking goose and vegetables with a spatula. Pour the resulting sauce into a saucepan, add 1 tablespoon of starch diluted in a little cold water, stir, salt to taste.
