Goose with Apple Chutney and Roasted Vegetables

Ingredients

• Goose fat 1 piece
• Antonovka apples 4 pieces
• Onion 2 heads
• Garlic 6 cloves
• Sugar 2 spoons
• Ginger 0 oz
• Mild Chili Spice 1 piece
• Brandy 5 fl oz
• Butter 0 oz
• Vegetable Oil 5 fl oz
• Courgette 4 pieces
• Rutabaga 4 pieces
• Parsley 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the goose by trimming excess fat from the belly, and make shallow cuts on the breast to allow extra fat to render out during roasting.

Step 2

In a deep skillet, melt the butter, add the vegetable oil, and sauté the finely chopped onion.

Step 3

When the onion becomes soft, add the finely chopped garlic and ginger, and sauté for another minute. Then, add the diced apples, mix them with the onion, garlic, and ginger, and simmer for another 20 minutes, stirring constantly. After 20 minutes, add the brandy and sugar, mix well, and simmer for an additional 5 minutes. Add the finely chopped chili pepper, season with salt and pepper, stir in the finely chopped parsley, and remove from heat.

Step 4

This is actually a quick apple chutney. You need to stuff the goose's cavity with it and tie the legs. Place the goose on a baking tray with a rack, so the fat can drain off, and send it to an oven preheated to 355°F for an hour. After an hour, take the goose out and add roughly chopped vegetables to the tray, such as zucchini, turnips, and so on, along with potatoes and pumpkin, for example. Then put it back in the oven for another 30 minutes.

Step 5

Check the doneness of the bird by piercing the thigh area: the juices should run clear and transparent.

Step 6

Remove from the oven and serve with apple chutney and roasted vegetables.