New Year's Goose with Apples and Dried Fruits
Main Dishes • Russian
Description
Pre-boiling makes the goose tender, removes 2/3 of the excess fat, and significantly speeds up the roasting process. I always do this with duck, so I decided to try it with goose — the only question was finding a suitable pot. I want to note that the sweet, crispy crust pairs perfectly with the melt-in-your-mouth meat. By the way, there is more apricot glaze than the goose needs. So we use it for an almond-pear pie (nothing goes to waste). Well, here it is — the most aromatic, crispy goose for you on a platter. Enjoy your meal and Happy New Year!
Ingredients
- Goose fat 1 piece
- Pickled Apples 0 lbs
- Dried Apricots 5 oz
- Pitted Wild Apricots 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Apricot Jam 10 oz
- Honey 2 tablespoons
- Red Grape Juice 25 fl oz
Step-by-Step Guide
Step 1
Place the goose in a large pot of boiling water and boil for half an hour. Add any dry spices and herbs and a little salt to the pot.
Step 2
Dry the goose with paper towels and preferably place it in the refrigerator to dry overnight. However, it is not necessary; you can roast it right away.
Step 3
Before roasting, rub the goose with salt and pepper inside and out.
Step 4
Stuff the belly tightly with dried fruits and small sour apples (set aside the remaining apples and dried fruits for the end of roasting).
Step 5
Place in a preheated oven at 390°F (I have a convection oven).
Step 6
Pour in half a bottle of red wine and roast the goose, basting it with the juices from time to time.
Step 7
About an hour later, add the dried fruits to the roasting pan and pour in more wine.
Step 8
15 minutes before the end of roasting, brush the goose with apricot-honey glaze.
Step 9
Apricot-honey glaze: 5 tablespoons of apricot jam or preserves, 2 tablespoons of honey — blend everything in a blender until smooth; if it's too thick, add some brandy (even if it's not thick, adding it never hurts).
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