Roast Goose Over Plums in Wine
Over a year ago
5,504 views
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
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Goose is a great alternativ for christmas.
Method
-
1
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.
Similar Recipes
View all similar
There is no oven temperature on this recipe!