Preparation

the goose usually weighs four to six kilos and needs to be roasted from three to three and a half hours

It is rubbed inside with coarse salt and pepper and filled with sour apple wedges and prunes. the outside is also rubbed with a little coarse salt and pepper. It is placed on top of the grill where the baking dish is, into which boiling water or broth is poured, when the goose has been toasted. a temperature of 160 e 730 is used, although at the end, when the juice has been removed from the source, the temperature can be raised a little. strain the juice, and thicken the sauce, letting it boil for a few minutes

both the pork loin, as well as the roast duck and goose, are served with boiled potatoes, golden potatoes and red cabbage.

Ingredients

  • base food: goose
  • difficulty: medium
  • preparation time: 180 min.
  • diners 8
  • 1 goose between 4 to 6 kg
  • Apple
  • prunes
  • coarse salt
  • Pepper