Goose with Apricots and Almonds

Ingredients

• 1 goose (ca. 1,8 kg)
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 3 cm ginger
• 2 Garlic cloves
• 1 Orange (juice)
• 40 ml orange liqueur
• 250 ml poultry stock
• 200 g dried apricots
• 1 tsp Cornstarch
• 1 tbsp toasted almond slivers (for garnish)

Instructions

1. 1.

   Rinse the goose and cut into 12 pieces. Season with salt and pepper, then brown all sides in a hot sauté pan with oil. Remove. Peel and finely chop ginger and garlic; sauté briefly in the pan. Deglaze with orange juice, liqueur, and a splash of stock, return the goose, cover, and cook for about 45 minutes, stirring occasionally and adding more stock as needed. Add apricots during the last 10 minutes.

2. 2.

   Whisk cornstarch into a little water and stir into the sauce to thicken slightly. Season with salt and pepper. Plate the goose pieces with apricots and sauce, then sprinkle toasted almonds on top.