A juicy, crispy goose – who can resist that? Here is a wonderful recipe with a classic fruity-spicy filling! The following recipe has been proven, and thus you can prepare it as a feast for your loved ones.
Recipe for a classic Christmas goose
Ingredients for 4 people (calculate 1 kg per person)
1 goose, 4 kg
3 apples, Boskop
1 untreated orange
1 TL Sage
salt and pepper
500 ml poultry stock
For the sauce:
8 juniper berries, pressed down
1 Tl of white peppercorns, pressed down
4 thyme branches
1 tablespoon tomato paste
1 glass of red wine
1 tbsp cornstarch
Wash the apples, peel the onions and divide them into large cubes. Rinse the orange hot, then dry, and also cut into large cubes. Chop the sage, mix well with apples, onions and orange and season to taste with pepper and salt.
Prepare the Goose
Preheat the oven to 300 F on top-bottom heat. Take the pouch with the innards from the goose and rinse well with water and pat dry afterwards. Pierce the skin around the thighs several times to allow the fat to drain well. Remove the fat/stock, save for later.
Rub the goose inside and out vigorously with pepper and salt. Add the fruit filling to the goose and close the hole with toothpicks and kitchen string.
Pour the poultry stock into a deep fat bowl, place in the oven on the bottom rail and place the goose on a grate over it. Cook for about 3 hours and brush with the gravy every 30 minutes.
After 3 hours, remove the goose from the oven and heat it to 425F. Collect the gravy, let it cool and degrease it. Mix the soy sauce and sugar, dark corn syrup in equal parts and coat the goose with it. Put it back in the oven and cook for another 30 minutes until the skin is nice and crisp.
For the sauce, clean the carrots and celery and dice them. You could also use the innards for the sauce. Rinse well, pat dry and cut small. Fry vegetables and innards with a little goose fat in a pot. Add the tomato paste, stir well and let it roast briefly. Now add the juniper, thyme and pepper to the pot and fry for about 8 minutes. Deglaze with red wine, add defatted gravy and bring to a boil. Then reduce the heat and cook on low flame for 30 minutes. Pass the sauce through a fine sieve, season with 2 tablespoons of soy sauce and if necessary bind with some cornstarch. Season with salt and pepper and refine with sour cream as desired.
Remove the goose from the oven, carve it and serve with red cabbage, dumplings and gravy!
Picture curtesy The Schwarzmann Girls
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