Roast Goose with Apples and Cranberries
Main Dishes • Russian
Description
Recipe from the Cooking with Alex Smith program, episode 20.
Ingredients
- Goose fat 1 piece
- Thyme 12 sprigs
- Rosemary 12 sprigs
- Carrot 1 piece
- Onion 2 heads
- Garlic 2 cloves
- Celery stalk 2 pieces
- Bay leaf 2 pieces
- Green peppercorns 1 tablespoon
- Honey 6 tablespoons
- Champagne Vinegar 5 fl oz
- Butter 0 oz
- Cranberry 20 oz
- Apple 3 pieces
- Parsley 1 bunch
- Cilantro 10 pieces
- Olive Oil 5 fl oz
- Lemon 1 piece
- Cinnamon 1 teaspoon
- Balsamic Vinegar 0 fl oz
- Ginger 0 oz
- Spices to taste
- Salt to taste
Step-by-Step Guide
Step 1
Remove excess fat from the cleaned goose. In a large pot of water, add plenty of herbs (rosemary, thyme, etc.), salt, celery stalks, carrot, onion, and bring to a light boil. Submerge the whole goose in this broth. Let it marinate for half an hour.
Step 2
Strip the leaves from the thyme sprigs and place them in a mortar. Add some parsley, garlic, rosemary, and any spices you have at home. Grind everything well, then add 3 tablespoons of honey and a bit of olive oil and balsamic vinegar to turn it into a sauce.
Step 3
Prepare the stuffing. In a saucepan, heat the remaining butter, sauté any available forest berries (cranberries, lingonberries, etc.), add the minced ginger, the remaining honey, lemon juice, and sliced apples with skin but without cores. Cook everything over heat to create a fruit stew.
Step 4
Coat the marinated goose with the honey-spice sauce and stuff it with cranberries and apples. Place the goose in a preheated oven at 390°F for one and a half hours.
Step 5
Carve the cooked goose into portions and serve with the stuffing.
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