Oven goose, stuffed and garnished with semi-fried potatoes

Oven goose, stuffed and garnished with semi-fried potatoes

Category: Meat dishes

Ingredients
Goose frozen	4,400 kg
Potatoes	2-3 kg
Yeast-free kvass
Goose fat
Soy sauce
Worcester sauce
Melted butter
Spicy mustard
For rubbing:
Coarse salt (no additives)
Black and white pepper
Dry garlic, savory
For filling:
Semi-fried potatoes on a mixture of goose fat
Forest mushrooms

Cooking method

• Goose cooking time: 6-7 days. 4 days for defrosting in the refrigerator and 1 day for pickling and weathering.
• The goose should be completely defrosted, always in the refrigerator for 4-5 days.
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• After that, add it and scald it, if it is not ready in this sense, also cut off excess fat and be sure to clean the tail, take out the giblets and set them aside for another dish. Put the fat in the freezer. We need it for frying potatoes.
• Now you need to arm yourself with a thin skewer or awl and pierce the goose skin without touching its meat. The skewer or awl should be kept parallel to the goose when piercing.
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• We put on the stove a large pot that can hold a goose and pour enough water into it so that it does not spill out when the goose is immersed in it. For convenience, you should tie the legs of the goose with a string so that later it would be convenient to grab it without scalding your hands.
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• When the water in the pan starts to boil, proceed to scalding the goose. To do this, we take the twine with one hand and dip half (all of it is not included) of the goose in boiling water for exactly 1 minute. After that, the goose should be removed from the boiling water and placed next to it on the prepared wire rack with a bowl under it. When the water in the pan boils again, turn the goose over and dip the other half for another 1 minute.
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• After scalding, place the goose on a wire rack or on a special stand to drain excess liquid. Additionally, you need to wipe the goose inside and out with paper towels.
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• What do we do next. I take my “small” 7-kilogram granite mortar, pour coarse salt, black and white pepper, dry garlic and savory into it… I take a pestle and start circular movements clockwise, turning all these spices into dust. The smell comes from them amazing! ... not like ground stale spices. Now with this grinded mixture of salt and spices, you should rub the goose well inside and out.
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• Now you need to place the goose in the cold (of course, if it is prepared in the winter season) on a wire rack or hang it up for 1 day, so that it is salted and saturated with spices, and its skin dries up. I have a box like this, framed by an aluminum masking net, which I once made for the occasion to dry fish, sausages, poultry and meat.
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• On the day of baking the goose, peel and coarsely chop the potatoes, dry them. In a large, well-heated cast-iron cauldron taken separately (as I do), finely cut the frozen goose fat into pieces. Melt it and throw in the mushrooms, frying them almost until tender, then throw in the potatoes, salt and pepper at the end. You can also add your favorite dry herbs. I have it all the same savory
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• Fry potatoes to such a state
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• Now we do not stuff the goose tightly with half-fried potatoes and after that we either fasten it with toothpicks and fix it with a string.
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• Mix separately, melted ghee, good old fusion mustard, soy and Worcester sauces. Lubricate the goose with this mixture with a brush or palm and place it breast-side down on a wire rack in a baking sheet with high sides.At the bottom of a baking sheet 1 cm high, pour naturally fermented kvass made on the basis of rye without yeast sourdough.
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• We put the oven on the double heating mode, at a temperature of 230C ...
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• for 20 minutes, and then place a baking sheet with a goose in the center of the oven for 40 minutes, until a good crust forms on it.
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• After that, take out the goose and quickly turn it over on its back, put it around the remaining potatoes, cover it with foil and put it in the oven for 2 hours, while reducing its temperature to 180C.
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• After the expiration of 2 hours, remove the foil from the goose and pour it and the potatoes with melted fat for an hour until a fried crust forms.
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Note

I served the goose on the table right from the baking sheet, showing it in all its glory, and cut it into pieces with culinary scissors. The goose turned out to be just super, juicy, with a fried crispy crust and no less tasty potatoes, both inside the goose and outside.