Christmas goose
(another look at the classics)

Category: Meat dishes
Christmas Goose

Ingredients

goose 3-4 kg
salt, pepper mix taste
For filling:
basmati rice 1 st
figs 100
pears 2 pcs
pistachios (peeled) 50 g
cashew nuts 50 g
chili peppers (fresh) 0.5 pcs
fresh ginger root (grated) 1 tsp
coriander 0.5 h l
cardamom 0.5 h l
turmeric 0.5 h l
star anise 2 pcs
cinnamon 0.5 h l
nutmeg on the tip of a knife
salt taste
garlic 2 cloves
cognac 100 ml
For filing:
pears (large) 2-3 pcs
lime 1 PC
cognac 100 ml
light honey 1 tbsp
pink pepper (ground) taste.
fresh parsley 3-4 branches
white wine (CHARDONNAY) for roasting 100-150 ml
olive oil for frying 1-2 tbsp

Cooking method

  • 1. Gut the goose, cut off all internal fat. Boil water in a large container (to fit the goose) and lower the bird for a couple of minutes. Remove, drain the accumulated liquid. Boil the water again and repeat the whole procedure.
  •  (Another Look at the Classics)
  • Christmas Goose
  • 2. Crush the pepper mixture in a mortar with salt. Dry the goose with paper towels, often prick the skin with a toothpick and rub with the prepared mixture. Leave to marinate for 1.5-2 hours.
  •  (Another Look at the Classics)
  • 3. Meanwhile, prepare the filling. Boil rice with salt and a pinch of turmeric until half cooked. Cut the figs into small pieces and soak in cognac, coarsely chop the nuts. Prepare all the spices, cut the pears into cubes, remove the seeds from the chili and chop finely.
  • Christmas Goose
  • 4. Pour a tablespoon of olive oil into a hot frying pan, put the cloves of garlic and star anise and fry for a couple of minutes. Then put the figs, pears, pour in the cognac remaining from soaking and fry everything together for a couple of minutes. Then add fresh chili, all the spices, nuts and fry for a couple of minutes. Mix the finished mixture with rice.
  •  (Another Look at the Classics)
  • 5. Stuff the goose with the rice mixture and sew the belly tightly.
  • Christmas Goose
  • 6. Place the prepared goose carcass in a baking dish, pour in white wine and put in an oven preheated to 200 C for 30 minutes. Then reduce the temperature to 170 and bring to readiness (depending on the weight and age of the bird, this takes up to three hours). Water the goose periodically with the resulting juice.
  •  (Another Look at the Classics)
  • 7. Cut the remaining pears into quarters, cut the lime into slices about 1 cm thick. Mix the cognac with honey and marinate the pears in this mixture. 10-15 minutes before serving, fry the lime wedges in a very preheated frying pan, pouring in 1-2 teaspoons of the marinade. Remove from pan and set aside. Then put the pears, pour in the marinade and let it evaporate quickly. Add another 1 tablespoon of cognac and flambé.
  • Christmas Goose
  • Serve at the rate of 2-3 wedges per serving.
  •  (Another Look at the Classics)

Note

There are many recipes for this dish - with apples, with mushrooms and buckwheat porridge, with sauerkraut and bacon, etc.
I decided to bring this option to your attention. The goose turns out to be the most fragrant.
Cook with love and bon appetit.

Admin
Marinaexchange do boom?
I change a piece of duck, that piece, fried leg, for my Lingonberry sauce for New Year's rabbit, game duck

The duck turned out gorgeous, thanks!
MariS
Marish, goose is amazing! : girl_love: Tasty - not brains! I cooked a chicken of this spicy taste in unison!
I'm going to post it here, but I won't leave the dacha - I don't want to rush from a winter snow-covered fairy tale to gray Moscow ...
Twist

Marina, exchange do boom?
Tanyusha, (y) I agree !!!

Marish
I don't want to rush from a winter snow-covered fairy tale to gray Moscow ...
I envy white envy And in the snow it is not even planned. Now about + 14C.
Admin
Quote: Twist

Tanyusha, (y) I agree !!!

I went to pick up the dishes for the parcel
Olesya425
Quote: MariS

Marish, goose is amazing! : girl_love: Tasty - not brains! I cooked a chicken of this spicy taste in unison!
I'm going to post it here, but I won't leave the dacha - I don't want to rush from a winter snow-covered fairy tale to gray Moscow ...
Marina, don't go away for what! We, though, do not live in Moscow, but at the dacha and ours is better than in the city. Today our neighbors drew up a plan of how to meet NG at our dacha. So what if the water is only cold and the toilets are not working yet. We are not used to it! The main thing is not in this cramped and dirty city.
And the TWIST goose is a miracle! I’m thinking: I don’t understand geese at all, maybe I should do this by Christmas when smoking a broiler? It weighs 4.5 kg, and is not inferior in fat content.
Twist
Tanya Ok!
Twist
OlesyaThank you for such kind words !!!
Chicken can be cooked like that, but you don't need to scald it. You can simply marinate (it is better to add a little olive oil to pepper and salt).
Olesya425
Marina, yes, please! In general, I feel on this site as if I live under communism. Everyone is ready to come to the rescue. All thank each other, delight each other with sweets. And the recipes are true. And then I have a bunch of recipe books where everything is not true. Only on this site and with you and everyone else, girls, I began to cook in such a way that my family now does not go to restaurants (and so, they loved to pamper themselves), they do not need purchased cakes: my mother knows how to taste better. This is how it should be! And even worse: my husband asks me: what to give you on the DR, dear, and I to him: a slow cooker and an ice cream maker. He was already taken aback: you wanted earrings? Why do I need earrings? They will only get me one, and the cartoon with an ice cream maker will delight everyone. As a site that turned my mind!
lungwort
: hi: Wonderful goose! The filling is aromatic, spicy. : nyam: Oh, how I want for New Year or Christmas! To bookmarks!
Twist
Olesya, that's lovely! She said such wonderful words!

Natasha Thank you! Glad you liked
Oh, how I want for New Year or Christmas!
I can't wait either!

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