Goose baked with apples and oranges
This was my first time cooking goose. I had roasted duck before, but bought a goose this year only because the ducks at the market had sold out. I was delighted with the result: well cooked, juicy and full of flavor, especially with cranberry sauce.
You can check the readiness of the goose with a temperature probe. When the temperature in the thickest part reaches 85-87°C, it is time to remove the bird from the oven.
I did not throw away the remaining fat. I poured it all into a container and put it in the freezer. Then I fried potatoes on it. Enough for 3 times.
My goose weighed 4.5 kg. I cut off the neck and wings. The neck will go for stuffing, and the wings for broth. Wash the goose well and dry with a paper towel.
Next, prepare the marinade. Mix the zest and juice of one orange with adjika, grated garlic and salt. Shake everything well.
Coat the goose with marinade on all sides. And definitely inside too.
Cut the apple and orange into slices along with the peel. Remove the core from the apple and remove the seeds from the orange.
We stuff the goose with apples and oranges. Quite tight.
To prevent the filling from falling out, we sew up the goose. We tie the legs together so they don’t spread out in the oven. In this form, I wrapped the goose in several layers of cling film and took it out to the balcony, where it marinated for a whole day.
Put the goose in a deep roasting tray to catch the fat and juices. Roast at 200°C for 1 hour, then reduce to 180°C and cook for another 2 hours. Baste with the rendered fat every 15-20 minutes.
If the skin browns before the goose is cooked, cover it with foil. I was a little late doing this, so one side caught slightly.
Remove the finished goose from the oven, cover with foil and let rest for 20-30 minutes. During this time, prepare cranberry sauce.