Recipe for goose in wine sauce. Goose: cooking secrets

Cooking a goose in the oven is considered the highest culinary aerobatics - the meat should be moderately fatty, soft and juicy. These indicators can be achieved with the help of a properly selected marinade and observing the baking technology. We present to your attention a recipe for goose marinated in white wine.

Choice of ingredients. Frozen meat is also suitable, but it is better to take just chilled, preferably a young bird. The skin of a fresh carcass is dry, not slippery, the same color everywhere, and the fat is white and transparent. The paws of young birds are yellow and covered with thick down, in turn, the paws of old geese are red and almost without down.

It is dry white wine that is required, which, due to its high acidity, softens goose meat well. Other types (semi-dry, semi-sweet, etc.) are not suitable, as they give a characteristic sweetish aftertaste. The quality of the drink should not be below average. Red wines do not pair well with white meat, so this recipe is also not used.

Ingredients:

• goose carcass - 1 piece (2.5-3 kg);
• dry white wine - 0.7 liters;
• water - 1-2 glasses;
• apples - 3-4 pieces;
• lemon - 1 piece;
• salt, pepper, other seasonings and spices - to taste.

Goose in white wine recipe

1. Singe the gutted carcass, rinse with water, remove excess internal fat. Cut off the thin parts of the wings (extreme phalanges) so that they do not burn when baking. Cut off the neck, and fill the skin inside the carcass. Wrap the wings behind your back.

2. With a thin knife, make longitudinal punctures under the skin, trying not to touch the meat. Pierce the breast several times, then the legs at their junction with the body. Fat will be rendered through the punctures, as a result the meat will turn out soft and juicy, but not greasy.

3. Mix wine, water, salt, pepper, other spices and juice squeezed from one lemon in a deep container. Pour the carcass with the resulting mixture (it must be completely covered with liquid). If the marinade is not enough, add more water or wine (preferred).

Attention! To avoid oxidation, use stainless steel or food-grade plastic containers; conventional metal ducks are not suitable for pickling.

4. Leave the goose to marinate in wine for 8-12 hours in the refrigerator.

5. Before baking, cut the apples into 4-6 pieces, remove the core and seeds. It is not necessary to remove the skin.

6. Stuff the goose with apples (fill the inside about 2/3), fasten the skin on the belly with toothpicks. For reliability, you can pass the culinary thread through the toothpicks or simply sew up the hole.

7. Preheat oven to 180°C. Put the carcass on a baking sheet with its back on top, pour over the marinade. Bake the goose in the oven for 2-2.5 hours until cooked (the meat is easily pierced with a fork, and the juice released in the thickest part is transparent). Every 30-40 minutes, water the carcass with fat accumulated at the bottom of the baking sheet and turn it over: first on one side, then on the second, then on the back, and finally on the breast. If the breast is blushing too quickly, cover it with foil or reduce the temperature by several tens of degrees.

For any holiday, you want to cook something original and tasty, and at the same time noble. One of these dishes is baked goose. It has long been believed that this is a symbol not only of prosperity in the family, but also of special comfort. By itself, goose meat is harsh and baked for a very long time, so in order for the dish to be tender and juicy, you must first marinate the bird. What kind of marinade for a goose they do! A variety of products are used: wine, mustard, kefir. Grandmothers made marinade from sour berries: lingonberries, cranberries. The goose marinated very well in sauerkraut and apples.

Classic pickling

In Rus', poultry has always been prepared in this way. This is the most common goose marinade recipe. They are used if the bird is planned to marinate for a long time. The meat will be not only very tender, but also fragrant. We need: about a liter of white wine vinegar, one hundred grams of salt, a medium-sized carrot, onion, peppercorns, ginger root, dill seeds, bay leaf, various dried herbs, if desired, and three to four glasses of water, preferably boiled.

Marinade preparation

Wash and clean vegetables thoroughly. Finely grate the carrot, chop the onion. Put everything in a bowl and add chopped herbs, bay leaf, grated ginger root, pepper and salt. Mix everything well and add wine vinegar and water. Put the whole mass on fire and bring to a boil, and then simmer for about 10-15 minutes over very low heat. Turn off and let it brew for a bit. The bird can be marinated when everything has cooled to room temperature.

Many are interested in how to pickle a goose if there is little time for cooking. There is also such a way.

Preparation of a "quick" marinade

If you can’t prepare the bird for several days, then you need to use another recipe. We will need: about four tablespoons of any vegetable oil, a little more than half a half-liter jar of mayonnaise, one large lemon (if the bird weighs more than two kilograms), black and white pepper to taste, favorite seasonings and spices, and do not forget about salt. Such a goose marinade is prepared quickly. Pour oil and mayonnaise into any container. Squeeze the juice from the lemon there and beat everything with a whisk until fluffy. Then add all the other spices and salt. Mix everything thoroughly and coat the bird. In this marinade, she needs to lie for about 5-6 hours, after which you can proceed to baking.

Recently, housewives liked to cook in a confectionery sleeve. It's convenient and fast. The meat is juicy and tender. And the most important advantage is that you do not need to clean the oven and dishes from fat. To prepare the marinade for any method you like is suitable. Everything will depend on the time and taste of the hostess. If you only have one day at your disposal, and all the households prefer spicy food, then a marinade with ketchup will do.

Marinade with ketchup

This recipe allows you to cook the bird already in tomato sauce. The meat will be especially aromatic and with a pleasant taste. We need about two hundred grams of ketchup, and better than spicy (not bad if it is barbecue), about four tablespoons of any vegetable oil, a large lemon (if the goose weighs more than two kilograms), salt, pepper (not only black, but also white) , any dried herbs to taste. Mix ketchup and vegetable oil, gradually add lemon juice, then spices and seasonings. Everything is mixed again, and you can rub the goose with this marinade. In order for the meat to be better soaked, it must be wrapped with polyethylene and put in a cool place for 5 or 6 hours. Then we start baking.

In each country, marinade uses those products that are, as they say, at hand. Russia has always been famous for honey. So the festive goose is often cooked under a honey marinade.

Honey spicy marinade

In order to prepare a honey-spicy goose marinade, you need to take the following products: about two glasses of honey (we give preference to liquid), about three tablespoons of mustard (preferably Dijon), about three centimeters of ginger root, salt and pepper to taste, any dried greens. We begin to prepare the marinade. Put honey and mustard in any container and pour in about a glass of water. We mix everything well. Next, add the grated ginger root and all the spices. We mix everything again. We coat the bird with this mixture on all sides, wrap it in polyethylene and put it in a cool place for three hours. Then you can take it out and bake.

The marinating methods listed above are good for poultry if it is cooked whole. If you want to cook meat in pieces, then it will be much easier and faster. Those who prefer a healthy diet and for some reason avoid spicy food can use kefir marinade.

Kefir marinade

You can use marinade for goose, chopped in pieces, different in cooking. A mixture based on fermented milk products is also good. We will need: kefir (about a liter), a little white pepper, salt, grated ginger root and dried parsley and dill, a couple of onions, about a tablespoon of mustard. Pour kefir into a container, add all the spices. Cut the onion into thin half rings and add to the kefir mixture. Mix everything well and coat the bird. If the container is large, and the meat, cut into pieces, fits completely there, then you can marinate like this. If the bird is not immersed in the brine, then carefully coat it on all sides and wrap it with polyethylene. We clean in a cool place for 5 or 6 hours. Then the marinade for the goose before baking can be removed with your hands or a wooden spatula, and the bird can be prepared for frying.

Our grandmothers often cooked poultry for the holidays and used sauerkraut pickle and cranberries.

Sauerkraut and cranberry marinade

Culinary experts have long noted that any acidic foods can be used as a marinade. In the past, they took any available at hand. Each hut had stocks of sauerkraut and berries. Preparing a goose marinade from these products is very simple. We will need: about a liter of brine from sauerkraut, half a glass of cranberries, peppercorns, a large onion, bay leaf, dill seeds, salt, about two tablespoons of vegetable oil. Pour the brine into the bowl. Sort the cranberries, wash and crush, and then put them in a bowl with brine. Add oil and spices and mix well. Cut the onion into thin half rings and add to the mixture. It is desirable that the container is large, because the goose must be placed in it entirely. In such a brine, the bird should lie all night. When the time is up, take it out and prepare it for baking.

If the bird needed to be cooked quickly, then homemade wine and apples were used.

homemade wine marinade

This marinade allows you to cook poultry meat quickly. It is usually cut into portions and dipped into the mixture. For its preparation you will need: half a liter of young sour wine, a glass of water, any vegetable oil about two tablespoons, a couple of apples, a little salt and ground pepper, preferably white. Wash and grind apples (better if it's Antonovka), add wine and water. We mix everything. Then add all the spices, oil and salt. Mix again. We dip the goose, cut into portions, into the prepared marinade and leave it for 3 or 4 hours in a cool place. When the time is up, you can bake the bird.

Geese accumulate fat, which is superior in quality to that of any other bird. It contains almost no cholesterol and is able to remove radioactive elements from the human body. Goose meat is an excellent source of protein and iron. Therefore, the goose must be cooked correctly in order to melt the fat, but not completely remove it, preserve its beneficial qualities and not overdry the meat. For this, it is better to use the oven.

Every housewife, buying a goose in a store or at a market, dreams that she will get a juicy goose in the oven, a soft goose in the oven, in a word - a delicious goose in the oven. Recipes for cooking goose in the oven are varied and multifaceted. Here are just a few of the most common: goose with apples in the oven, goose in the oven with potatoes, goose with buckwheat in the oven, goose in the oven with prunes, goose with rice in the oven, goose with cabbage in the oven, goose in oranges in the oven. In addition, depending on the method of cutting the carcass, laying the meat, thermal protection of the dish, recipes may also differ: goose in the oven in the sleeve, goose in the oven as a whole, goose in pieces in the oven, goose in the oven in foil, goose in the dough in the oven.

Goose meat in the oven turns into a delicacy during cooking. The original taste of goose meat is enhanced by roasting. Therefore, roasting a goose in the oven is the most common way to cook a goose. Delicious fragrant dishes are obtained: goose with apples baked in the oven, goose baked in the oven in the sleeve, goose in foil baked in the oven, goose baked in the oven with buckwheat, prunes or potatoes. Often the carcass of a goose is stuffed with various products and ingredients. The recipe for stuffed goose in the oven involves the use of juicy sweet and sour foods, usually apples. Stuffed goose baked in the oven is a specialty of many lovers of this meat. To prepare this dish, you can use the goose recipe with apples in the oven, the recipe for the goose baked in the oven with apples and oranges.

New recipes for goose dishes in the oven are constantly appearing on our website. You will surely like the goose in the oven with apples and prunes, the goose in the oven with potatoes in the sleeve, the roast goose in the oven. The recipe for a goose baked in the oven is constantly being improved, supplemented with new ideas. Much of this is due to our readers. Therefore, if you have any of your signature recipes for goose in the oven, for example, the recipe for goose slices in the oven or the recipe for goose with buckwheat in the oven, post it on the site. Goose in the oven, recipe and photos from you will decorate our collection. If someone needs to cook a goose in the oven dish, a step-by-step recipe is most convenient, try making this option and send it to us. How to cook a goose in the oven - photos of this process will help novice housewives.

So, you have decided to cook a goose in the oven? Our site will give answers to all your questions: how to cook a soft goose in the oven, how to cook a juicy goose in the oven, how to bake a goose in the oven, how to pickle a goose for the oven, how to bake a whole goose in the oven. In a word, it will be clear to you how tasty it is to cook a goose in the oven. Also important questions for cooking the goose in the oven dish are time and temperature. These indicators depend on the size of the bird carcass, the products used, the method of pickling and cooking. For example, cooking a goose in the oven in a sleeve or foil significantly reduces the time for this operation, due to less heat loss.

You might be interested in a few more goose cooking tips:

Only young geese are suitable for cooking. The meat of old geese can be very tough, even if it is previously marinated.

In order for the goose meat to turn out soft, it should be regularly poured with fat during the cooking process.

Before cooking, you can treat the goose so that the skin becomes crispy during baking. To do this, the bird needs to be doused with a large amount of boiling water so that the skin turns white and stretches. Then dry, rub dry white wine with salt inside and out and put in the refrigerator overnight - on a wire rack, without closing, so that it dries. Before baking, pierce the skin of the goose all over with a fork and rub with something fragrant. For example, ginger powder.

Christmas without a goose is not Christmas! - any European will tell you. And they stuff it with everything: foie gras, truffles, fruits, vegetables, and, believe it or not, even pork!

Here are some traditional recipes from Madame Cook...

Dish with history

The goose is a bird that, as they say, has experienced a large number of ups and downs in its history. The ancient Egyptians deified him, since the sun god Amon-Ra appeared from a goose egg. In addition, everyone knows the stable expression “Geese saved Rome” - according to legend, it was they who raised a cry at the approach of the Gauls, which saved the Romans from death. And later, the Gauls learned to breed these birds and came up with their own patron for them - St. Fereol.

By the way, many rulers (for example, Charlemagne) considered the roast goose a kind of delicacy, treating them only to honored guests. According to legend, on Christmas Day 1588, Queen Elizabeth I of England was just eating a roast goose when she was informed of the defeat of the invincible armada of Philip II of Spain. To celebrate, she considered the roast goose an auspicious omen and declared it a Christmas dish. In the future, the custom spread to continental Europe.

The glorious past was forgotten when "Indian roosters" were brought from America - then they began to consider goose as the food of commoners. And the religious wars that shook Europe in the century before last were reflected on the culinary front - the turkey became the dish of the Protestants, and the goose - of the Catholics.

The custom of preparing a goose for Christmas is rooted in the Catholic tradition of eating a Martin goose on St. Martin's Day on November 11, before the start of Advent.

Culinary International

And with what they don’t stuff the Christmas goose! The “fattest” ones are stuffed with foie gras, truffles, porcini mushrooms, the “medium” bird is stuffed with ham, figs and peaches, and the simpler ones are stuffed with apples, prunes, oranges and other fruits, chestnuts, onions, red cabbage and other vegetables .

In Germany, the divine bird is usually served with red cabbage, dumplings and roast juice-based gravy.

In Sweden - with Brussels sprouts and apple mousse. The Danes add prunes and onions and cranberries to apples or baked apples stuffed with cranberries for a side dish. A more exotic version of the traditional dish is goose stuffed with quince.

The Irish prepare minced meat from boiled potatoes, finely chopped bacon, with the addition of milk, butter and sage. There are more solid recipes in this country, for example, minced meat from white bread soaked in milk, fried onions, goose giblets, lard and veal. All this should be passed through a meat grinder twice, mixed with eggs, seasoned with salt, pepper, nutmeg.

Preparing by the rules

Believe me, dear hostesses, cooking a Christmas goose is the highest culinary aerobatics! A cunning bird is far from being successful for everyone. Someone you know must have boasted that his goose last Christmas turned out great. Don't believe! More often than not, this dish is disappointing. Either the goose is greasy, or the cat has cried meat in it, and it’s hard, like a sole, no matter how hard you try to wet it, spread it, bake it ... But even if in your practice there was an unsuccessful experience of baking a goose, maybe you should read the recommendations and try to cook the main Christmas dish again? So attention:

On the eve of Christmas, you can buy not only frozen, but also chilled geese. As a rule, two or three weeks before that they are fattened with pure grain, which is why the birds gain weight dramatically, and their meat becomes fatty and juicy. Freshness can be determined by shining eyes. The skin should be dry, not slippery and the same color everywhere. The fat of a good goose is white and transparent. In young birds, the paws are yellow, covered with thick down, while in old ones they are red, almost without down.

The plucked and gutted carcass must be singeed, washed, freed from excess interior fat. I note that goose fat should not be thrown away - it is good to fry on it (besides, it is a proven folk remedy for frostbite). Then cut the wings, leaving only their thick parts, as the thin bones will burn during baking. Cut off the neck, remove the giblets. With a thin knife, make longitudinal punctures under the skin, being careful not to touch the meat. Pierce the breast, legs and at the junction of the legs with the body. This must be done in order for the excess fat to melt and flow out freely.

Before sending the bird to the oven, it is necessary to pierce the skin in the most fatty places, in particular, the legs and breast, so that the rendered fat flows out. The neck skin needs to be pinned with a toothpick, the wings should be wrapped behind the back. Rub the outside of the carcass with salt, and grease the breast with butter. Put the chosen filling inside and fasten the edges with toothpicks and thread.

Definitely golden brown!

After completing the above procedures, the goose should be put in a pan or baking sheet, after pouring a little hot water into it. Now the future delicacy can be safely sent to the oven, heated to 220 degrees. You can calculate the frying time in a simple mathematical way - about 45 minutes per 1 kg of weight. The first 40-45 minutes the temperature should be 220 degrees, then it is reduced to 180-170 degrees and the bird is fried for 1.5 to 2.5 hours, depending on the weight.

Second option- just put the goose in an oven heated to 190 degrees and fry until cooked at this temperature. In any case, it is necessary to thoroughly water the future decoration of the Christmas table with melted fat and juice every 20-30 minutes, then the food will turn out tender and juicy.

In addition, it is advisable to turn the carcass over, dividing the cooking time into three approximately equal stages - first cook the goose on one, then on the other side, and then on the back, breast up. If the breast begins to brown too quickly, cover it with a piece of foil or reduce the temperature.

Readiness can be determined as follows - pierce the goose with a toothpick in the thickest place (breast or thigh). If clear juice flows out, the goose is ready, if cloudy or with blood, it has not yet been fried. If there is no juice at all, this means that you have overexposed the dish a little and you urgently need to take it out.

Madame Cook's advice: If you are interested a win-win cooking your goose, you will have to spend a little more time and perform another difficult procedure: - bathing a goose in boiling water .

Boil a large pot of boiling water. Protect your hands (put on cotton gloves and rubber gloves on top) and gently lower the goose neck down. Hold it for a minute, pull out the carcass, turn it over, drain the water that has accumulated inside the goose, and wait until the water boils again. Then lower it with its tail into the pan, also for a minute. After this procedure, thoroughly dry the goose both outside and inside. Calculate the amount of salt: for 1 kg of weight, take 1 teaspoon of coarse non-iodized salt. Mix it with ground black pepper to taste, add fragrant herbs. With the resulting mixture, rub the goose inside and out and put it in a cold place for 2-3 days. It will be even better if you do not put the goose, but hang it. Such difficulties are necessary for drying the skin so that when baked it becomes crispy and golden. In addition, the meat with such a dry salting podsyaetsya, and when baked it becomes soft, tender. Difficult? But what a result!

I talked with my French friends and found out that a lot of pre-marinated Christmas goose. The meat, in their opinion, acquires new shades of taste and becomes even more tender. I counted as many as five different ways:

First way: wash the carcass, pour over with boiling water. First cut in half lengthwise, then in thin semicircles. Grate inside and out with salt and pepper, put in a deep wide form, shift with lemon slices, pour in dry white wine. Cover with cling film and leave in a cool place for 10-12 hours.

Second way: soak the prepared carcass in salted water (in a bucket or wide basin) for a day. Then dry, rub the outside and inside with salt, pepper and ready-made seasonings for poultry, leave for two to three hours (or more), and then proceed to stuffing.

Third way: pour cucumber pickle, leave for a day, and then proceed as described in the previous recipe.

Fourth way: mix a bottle of mineral sparkling water with dry red wine, the juice of one lemon or grape vinegar, add olive or sunflower oil and soy sauce to taste. Place the prepared carcass in a large plastic bag, pour over the marinade and seal tightly. Place the bag with the bird in a large container with cold water and leave for a day, not forgetting to periodically turn the bag over. Mineral water and red wine in this pickling option can be replaced with inexpensive brut champagne.

Fifth way: stuff the breast of the prepared bird with pieces of lard and garlic (for this, you need to make cuts in it with a sharp knife, into which lard and garlic are placed), grease the entire carcass outside and inside with a mixture of mayonnaise, mustard, grated horseradish and seasonings for poultry with salt. Leave overnight in a cool place.

Note that the addition of table mustard to the marinade makes the meat softer and more tender. In addition, some housewives soak the bird in beer, apple juice or salted water with the addition of a small amount of table or wine vinegar. For coating, use mayonnaise mixed with ketchup or tomato sauce and crushed garlic.

Well, now my main recipe. This is how the Christmas goose is most often stuffed in Luxembourg.

Goose stuffed with meat and porcini mushrooms with cranberry sauce

Ingredients:
. goose carcass - 3.5-4 kg

For marinade:
. dry white wine - 700 g
. garlic - 50 g
. fresh carrots - 70 g
. celery - 70 g
. lemon juice - 20 g
. sugar - 10 g
. peppercorns - 2 g
. 1 - 2 bay leaves

For filling:
. pork and beef - 400 g each (or ready-made pork and ground beef)
. 200 g raw smoked bacon
. fresh mushrooms (preferably porcini, but champignons are also possible) - 200 g
. 1 medium onion
. salt and ground black pepper - to taste

For cranberry sauce
. sugar - 100 g
. honey - 1 teaspoon
. cranberries - 250 g
. butter - 70 g

Cooking

WE SEPARATE THE CARCASS:

We wash inside and out, wipe dry. Carefully inspect so that there are no feathers left.
We make a deep longitudinal incision along the ridge, pry off the goose skin with our hands and, constantly cutting the meat, we go down to the abdomen.
Our task is to extract the ridge with the ribs without damaging the skin.
We leave the bones in the legs - they will keep the shape of the bird.

If such an operation is obviously beyond your power, stuff the goose without removing the ridge (like an ordinary chicken), sew it with a thread or stab it with skewers.

MARINADE and MARINATE GOOSE:

Pour the wine into a saucepan, add chopped celery, onion, garlic, bay leaf, lemon juice, pepper, salt and sugar.
We put the saucepan on the fire and warm it up to a boil, but do not boil.
Remove from heat and set aside until completely cooled. Our task is to give the wine the maximum saturate with the smell of spices.
We lower the butchered goose into the chilled marinade and hold for at least 6 hours.
Every hour, the goose must be turned over, and even better - knead the carcass with your hands so that the meat is more saturated with marinade.

MAKE THE FILLING:

We pass meat and garlic through a meat grinder (or we take ready-made minced meat)
Add finely chopped bacon, separately fried onions and mushrooms, salt and pepper (to taste).

GOOSE FILLING:

We take the goose out of the marinade and wipe it dry.
We carefully rub the carcass with salt and pepper inside and out, paying special attention to the legs and loin (breast).
We stuff the goose tightly with minced meat and sew it up. Our task is not to leave an unsewn space on the carcass, otherwise the juice will flow through it during baking, and the goose will turn out tough.

BAKING(3 hours):

Put the sewn goose in a deep baking sheet (at least 5 - 6 cm) with the seam down and bake in the oven for 1 hour at a temperature of 120 gr. FROM.
Every 15 minutes, pour the carcass with the secreted juice.
After an hour, raise the temperature in the oven to 140 gr. With and so we bake for another 1 hour. Do not forget to water the carcass with the released juice every 15 minutes.
After 1 hour, increase the temperature in the oven to 180 gr. C and bring the bird to readiness.

A similar cooking technology in French cuisine is called "confit" - long cooking at low temperature.

PREPARING CRANBERRY SAUCE:

For half an hour, cook the broth from the bones taken out (or just meat / chicken broth), adding onions, salt and carrots.
Grind the berries in a blender.
Pour in the broth and cook, evaporating to half the volume. Then we filter through a large sieve, add salt, honey and butter.
Warm up, but do not boil.

Sauce consistency may vary. Berries can be boiled until smooth or kept whole. As you like. Just cook longer or less, or break up the finished sauce with a blender. I prefer with whole berries.

Place belly side up on a large platter. We decorate, giving free rein to our own imagination - richly, democratically or exquisitely - to your taste!

And here are a few more recipes.

STUFFED GOOSE (or duck) WITH GROUND FRUIT AND NUT

Ingredients:

Goose or duck - 1 carcass (weighing ~ 3 - 3.5 kg),
. salt,
. pepper,
. paprika,
. garlic

For filling :
. apple - 1 pc.,
. dried apricots - 50 g,
. prunes - 50 g,
. orange - 1 pc.,
. nuts (almonds, cashews or walnuts) - 30-50 g

For decoration :
. apples,
. orange,
. greens

Cooking:

Rinse duck or goose well and pat dry.

Salt, pepper and sprinkle with paprika inside and out. Grate the inside of the duck with garlic passed through a garlic squeezer.
For filling:
Wash the apple, peel and cut into small pieces.
Peel the orange and cut into small pieces.
Rinse prunes and dried apricots and dry.
Mix chopped apple with prunes, dried apricots, orange and nuts.
If desired, the duck can be stuffed only with apples - peel the skin and cut the apples into slices (slices). It is advisable to take apples of the Antonovka variety.
Put the filling inside the carcass and stab the hole with toothpicks or sew it up with thread.
Lubricate the duck with vegetable oil (so that the skin is not boiled) and place on a baking sheet covered with foil or in a deep baking dish (you can also cook in a roaster) on the back.
Put whole or halved apples next to the duck.
Close the baking sheet tightly with foil and place in the oven over medium heat for 2-3 hours (cooking time depends on the weight of the bird - the greater the weight, the longer the cooking time).
Every 30 minutes, water the duck with the secreted fat.
To make the duck lean, pierce the breast and legs of the bird with a toothpick or fork during baking.
15-20 minutes before readiness, remove the foil, pour out the accumulated fat, pour over the duck with orange juice and brown in the oven without covering with foil or a lid.
Serve duck on a large platter and garnish with baked apples and orange slices.

Goose with Alsatian cabbage

You will need a goose weighing 3.5-4 kg, 3 cups of finely chopped onions, 750 g of minced meat, 1.5 kg of sauerkraut. Wash the bird, dry the carcass, rub with salt, black and red pepper. Melt a little interior fat and fry the onion in it. Mix the onion with minced meat and stuff the goose with it.

Sew up the goose, put on a baking sheet and place in an oven preheated to 180 degrees for 3 hours, often pouring with melted fat. Mix sauerkraut with melted goose fat and put in the oven for 45 minutes. Put the finished goose on a dish, place stewed cabbage around and serve it as such.

Goose with apples and orange sauce

You will need a medium-sized goose, 5-7 oranges, 2 tablespoons of honey, 200 g of applesauce (you can use baby food), salt, ground black pepper to taste, apples for the filling.

Prepare the carcass. For the sauce, mix orange juice with applesauce, salt, and ground black pepper. Rub the goose with the resulting sauce inside and out. Then stuff with apples, sew up and bake on a baking sheet or in a roaster. Drizzle the rendered fat over the meat while roasting.

Merry Christmas! And Bon Appetit.

Always your Madame Cook.

Text: Arina Kaledina