Goose stuffed with apples and oranges in wine sauce will become the main dish of the festive table. The recipe for the dish is simple, but the cooking process takes some time. Pay attention to the temperature and advice on bird legs and wings.
It is necessary
-
- 1 goose (weighing 3-4 kg);
- 6 green apples;
- 3 oranges;
- 1/2 lemon;
- 1 tbsp Sahara;
- 3-4 tablespoons olive oil;
- 3 onions;
- 250 ml Massandra port wine
- madeira or sherry;
- 2 tsp mustard seeds;
- 0.5 tsp coarse salt.
Instructions
Step 1
Wash the goose with running cold water. Dry with a paper towel.
Step 2
Use a fork to poke the bird all over the surface and rub the inside and outside with salt.
Step 3
To prevent burning of the legs and wings during cooking, wrap them in foil.
Step 4
Place the goose on a baking sheet and place in an oven preheated to 200 degrees for 40 minutes.
Step 5
Peel the apples and cut into pieces.
Step 6
Peel the orange and cut into slices.
Step 7
Squeeze the juice out of the lemon.
Step 8
Mix apples with orange and lemon juice.
Step 9
Take out the goose and drain off the excess fat from the frying. Remove the foil from the wings and legs.
Step 10
Cool slightly and fill the goose with the apple-orange mixture.
Step 11
Place the goose on a baking sheet and place in the oven for another 1.5 hours. Reduce the oven to 180 degrees.
Step 12
Peel the onion and chop it into rings.
Step 13
Fry the onions in olive oil until golden brown.
Step 14
Add wine and mustard to the onions.
Step 15
Pour in 2 cups of water and simmer for 15-20 minutes over low heat.
Step 16
Remove the goose and pour over the wine sauce.
Step 17
Place the dish in the oven for another 1 hour.
