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Goose in marmalade glaze.

Goose in marmalade glaze.

Goose in marmalade glaze.

Goose in marmalade glaze. Celebrated classics of Russian literature, goose requires some hassle and time for preparation. But to feed a goose can be a whole company, even the most hungry guests.


1 prepared by the goose (a weight of about 4.5 kg)
450 grams of prunes
1 sour-sweet apple can Mochenov
2 onions
Stale white bread — 3 pieces
butter — 50 g
sugar — 2 tbsp
3 tbsp. l. Madeira
Sage — 2 sprigs
piece fresh ginger 4 cm

Goose in marmalade glaze.

Step by step recipe for cooking.

Goose thoroughly wash, dry. If you want to singe. Thin knife in several places to pierce the skin. Rub with salt and pepper.

Apple and one onion peeled, coarsely chopped, placed in the tail are the goose with a few leaves of sage. Secure the tail are wooden skewers.

The remaining onion peeled, finely chop. Prunes are washed with hot water. Ginger peeled, finely chop one half of the plates, another chop. Bread crumbled. Preheat a frying pan in butter. Sauté the onion for 4 min., Then add the prunes, ginger, Madeira, crumbled bread and remaining sage leaves. Stir and remove from heat.

Fill the goose by the neck resulting stuffing. Attach the cut wooden skewers.

Preheat to 200 ° C oven. Goose put in a baking dish. Cover with a sheet of foil. Put in the oven for 2 hours. Cook, basting occasionally precipitated juice.

Pour sugar in a saucepan, add 4 tbsp. l. Water and crushed ginger. Cook, stirring constantly, over medium heat until thickened, 8-10 minutes. Remove the goose grease ginger marmalade, and then return to the oven, uncovered, for another 30 minutes. Ready to remove the goose from the oven, cover with foil and let stand for 15 minutes.



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