The Christmas goose is not just a dish, it is a solid culinary tradition, a festive table ritual. In Denmark and Germany they cook a goose with apples, in Russia a goose with sauerkraut or porridge is popular. Herbs and spices, various fillings make this dish topical from year to year.
It is necessary
-
- For a goose with apples, Norman:
- gutted goose (3 kg);
- 1 kg of hard apples;
- 2 tbsp. l. calvados;
- 1 white onion;
- 3 shallots;
- 2 sage leaves;
- 50 g butter;
- 2 tbsp. l. vegetable oil;
- salt.
- For a goose in caramel glaze:
- gutted goose (4.5 kg);
- Apple;
- 2 onions;
- 2 sprigs of sage;
- 450 g of prunes;
- a piece of fresh ginger (4 cm);
- 3 slices of stale white bread;
- 50 g butter;
- 3 tbsp. l. Madeira;
- 2 tbsp. l. Sahara;
- salt.
Instructions
Step 1
Norman goose with apples Wash and cut the apples into quarters without peeling, remove the core, sprinkle with Calvados and let stand 15 minutes. Peel and chop white onions, finely chop shallots, finely chop sage leaves. Combine chopped white onions, shallots, sage and calvados-aged apples.
Step 2
Defrost the goose, singe if necessary, rinse in cold water, dry with napkins. Rub the carcass with salt and pepper, put the mixture of apples, onions and sage inside the goose carcass.
Step 3
Preheat oven to 180C. Sew up the goose with coarse thread or chop it off with toothpicks. Take a deep baking sheet, brush it with butter, add 2 tablespoons of vegetable oil, place the goose on the baking sheet and place in the oven.
Step 4
Pour melted fat on the goose after 5 minutes, fry for about two hours, pouring juice over the bird every 20 minutes (the finished goose gives off a pleasant smell, light, transparent juice is released from the punctures). Serve potatoes baked in goose fat for a side dish, garnish with fresh herbs.
Step 5
Goose in caramel glaze Wash the goose thoroughly, dry it with napkins (if necessary, burn it beforehand). Pierce the skin with a thin knife in several places, rub with salt and pepper. Peel the apple and onion, place them inside the carcass, from the tail side, along with half of the sage, secure the incision with wooden toothpicks.
Step 6
Peel the second onion, chop finely. Rinse the prunes with hot water, peel the ginger, cut it into two halves, then chop one half, and cut the other into thin slices. Crumble the bread, heat the butter in a skillet and fry the onion in it for 4 minutes, add the prunes, ginger, Madeira, crumbled bread and sage leaves, stir and remove from heat.
Step 7
Fill the goose from the side of the neck with the resulting filling and secure with toothpicks. Preheat the oven to 200C, place the goose in a deep baking dish, cover with a sheet of foil and place in the oven for two hours. Cook, sprinkling with the released juice periodically.
Step 8
Put sugar in a saucepan, add 4 tablespoons of water and chopped ginger. Cook for 8-10 minutes, stirring constantly, over low heat until thickened. Remove the goose, brush with ginger caramel, return to the oven, uncovered, for another 30 minutes. Remove the finished goose from the oven, cover with foil and let stand for 15 minutes.
