Roast Goose | euromaxx

This recipe comes to us courtesy of Ralf Weissmann from the zur Linde restaurant in Wildenbruch near Berlin Serves 5:
1 goose (5-6kg)
apples
oranges
onions
fresh mugwort
salt and pepper
water
Wash the goose,pat it dry and remove any leftover feathers with a small set of pincers
Season with salt and pepper on the inside
Roughly cut the apples,oranges and onions,add them to the fresh mugwort and stuff the goose with the mixture.
Tie the legs together with a string
Preheat the oven to 165 °celsius
Using approximately 1 liter of water (depending on the size of the goose),and with the gooses breast facing down,cover and allow to simmer for 1 hour.
After one hour,skim off the fat and place the goose back in the pan,this time with the breast turned up. Cook another 1 to 3 hours,depending on the size.
Occasionally pour water over the goose
Just before removing from oven,brush on a coat of honey so that the skin remains crispy and shiny.




Parsnips
Serves 5
2 Tbs sugar or honey
75g butter
600g Parsnips
¼ liter broth
Salt,pepper
Peel or scrape the parsnips. Cut smaller ones in half,quarter larger ones.
Melt sugar or honey together with butter in pot. Once the sugar has dissolved,put back on stove,add the parsnips and let them brown.
Season with salt and pepper.

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• Welle
• DW-TV
• Euromaxx
• Roast
• Goose
• recipe

[tenschigirl]

MMmmm....!!!! I'm starved and that looks reallllly good - it just might have to go on my table come this Christmas! :-)

[mad8london247]

That looks scrumptious.