Roast Goose Over Plums in Wine Recipe at MyDish

Roast Goose Over Plums in Wine

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Method

  • 1. Clean the bird inside, strip of off the fat, and wash well all over.
  • 2. Salt well inside and out, spice the inside with sweet marjoram, ground pepper, ground wild marjoram and basil, also putting in a small amount of garlic, onion, the washed and quartered quince apples, and parsley strands.
  • 3.Place the spiced goose in a deep roasting pan. Arrange the sliced sections of carrot and parsley at its sides, pouring a little water underneath. Put into the oven and baste continously for three hours untilcrisp honey brown. If the juices become depleted, replenish by adding a little more water or soupbone stock.
  • 4.Cut the roasted duck into equal-sizes pieces, baste with the pan juices, and serve over red wine with stewed plums. Flank with roasted potatoes smothered with onions, or red cabbage stewed in champagne.
  • 5. Plums in Wine:
  • Stew the washed, sun dried plums covered in red wine for approx. 15-20 mins. with little sugar, lemon, clove and cinnamon.

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    Ingredients

    • 1 (8kg) goose
    • 1 onion chopped
    • 1 quince apple
    • 2 kg sun-dried plums
    • 2 dl red wine
    • 1 clove garlic
    • ½ tsp. ground pepper
    • ½ tsp. salt
    • ½ tsp. basil
    • 1 tsp. powder sugar
    • ½ tsp. whole cinnamon
    • ½ tsp. sweet marjoram
    • ½ tsp. ground wild marjoram
    • 1 carrot pared and peeled
    • 1 parsley root pared and peeled

    By Views 1960  Added Wed Nov 5 2008


    Goose is a great alternativ for christmas.

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