Recette
INGREDIENTS :
1 goose (ready to cook)
250 g prunes (soak them beforehand)
500 g of apples
2 tablespoons of sugar
5 tablespoons of bread (dry grated wholemeal bread)
2 cl of brandy or cognac
Cinnamon
4 tablespoons of cream
1 tablespoon of flour
3 tablespoons of applesauce
Salt pepper
PREPARATION :
Wash and dry the gutted goose thoroughly.
Salt the inside.
Peel and chop the apples.
Remove the stones from the soaked prunes and mix with the peeled and chopped apples. Add the sugar, grated wholemeal bread, cinnamon and cognac and season to taste.
Stuff the goose with this mixture and sew the open side with kitchen twine.
To preheat the oven.
Add about 3 cups of water and a halved apple to the broiler pan. Place the stuffed goose on a roasting rack and place it in the preheated oven on the lowest rack.
Roast slowly at a temperature of 200°C for approximately 3 hours, basting from time to time with the cooking juices.
Halfway through cooking, pierce the skin under the thigh several times so that the fat can drain out.
About 10 minutes before the end of cooking, brush the goose with cold salted water and grill it at 250°C until crispy.
Add the water to the sauce in the roasting pan as well as the cream and flour.
Season the sauce with the applesauce, salt, pepper and bring to the boil for 10 minutes.
Remove the threads from the goose to cut it.
ACCOMPANIEMENT :
Traditionally, goose is served with potato or bread dumplings and red cabbage.
