Roasted Stuffed Goose
The roasted stuffed goose from Spoonsparrow turns a sunny or festive meal into a gourmet delight!
Ingredients
- 800 g small aromatic apples
- 60 ml Calvados
- 1 tsp finely chopped sage
- 1 tsp finely chopped marjoram
- 1 tsp finely chopped parsley
- 4.5 kg pre‑cooked goose (1 pre‑cooked goose)
- 500 ml poultry broth
- Salt
- ground pepper
Instructions
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1.
Peel, quarter, and core the apples for the stuffing. Place them in a bowl and marinate with 4 cl Calvados for 20 minutes. Mix in the herbs.
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2.
Wash and pat dry the goose, trimming excess fat. Prick the bird all over and between the legs with a small skewer. Rub with salt and pepper, fill with the apple mixture, and tie the opening shut with kitchen twine.
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3.
Fill the oven pan with about 500 ml boiling water, set a rack above it, place the goose breast‑down on the rack, preheat the oven to 220°C, and roast for approximately 2¾ hours. Turn after about 30 minutes and baste repeatedly with broth throughout cooking.
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4.
When done, flip the goose breast‑up onto a baking sheet and brush with remaining Calvados and roasting juices (or cold salted water if desired). Roast at 220 °C until brown and crispy. Strain the pan drippings through a sieve into a pot, de‑fat, reduce slightly, and season.
