Baked goose with apples and cranberries
8 servings
180 minutes
Roast goose with apples and cranberries is a true festive dish filled with the aromas of Russian cuisine. The goose, soaked in a honey-spice marinade, turns out tender and juicy, while the filling of apples and cranberries adds sweet-sour notes, creating a harmonious balance of flavors. Historically, this dish was popular at Christmas and New Year feasts, symbolizing abundance and family warmth. Serving the goose alongside berry ragout makes it even richer, while the slight tartness of the cranberries highlights the richness of the meat flavor. Roast goose pairs perfectly with a glass of red wine and crusty bread, turning the meal into a true gastronomic ritual.
1
Remove excess fat from the processed goose carcass. In a large pot of water, add plenty of herbs (rosemary, thyme, etc.), salt, celery stalks, carrots, onions, and bring to a slight boil, then immerse the whole carcass in this broth. Let it marinate for half an hour.
- Goose: 1 piece
- Thyme: 12 pieces
- Rosemary: 12 pieces
- Carrot: 1 piece
- Onion: 2 heads
- Celery stalk: 2 pieces
- Bay leaf: 2 pieces
- Black peppercorns: 1 tablespoon
- Salt: to taste
2
Pluck the leaves from the thyme branches and place them in a mortar. Add some parsley, garlic, rosemary, and any spices you have at home. Grind everything well, then add 3 tablespoons of honey and a bit of olive oil and balsamic vinegar to turn it into a sauce.
- Thyme: 12 pieces
- Garlic: 2 cloves
- Rosemary: 12 pieces
- Parsley: 1 bunch
- Honey: 6 tablespoons
- Olive oil: 100 ml
- Balsamic vinegar: 20 ml
3
Make the filling. In a saucepan, heat the remaining butter, sauté any available forest berries (cranberries, lingonberries, etc.), add minced ginger, the remaining honey, lemon juice, and sliced apples with skin, but without cores. Turn all the contents into a fruit stew over the heat.
- Butter: 50 g
- Cranberry: 500 g
- Ginger: 50 g
- Honey: 6 tablespoons
- Lemon: 1 piece
- Apple: 3 pieces
4
Coat the marinated goose with honey-spicy sauce and stuff it with cranberries and apples. Send the goose to a preheated oven at 200 degrees for one and a half hours.
- Honey: 6 tablespoons
- Cranberry: 500 g
- Apple: 3 pieces
5
Cut the cooked goose into portions and serve with the stuffing.
- Goose: 1 piece
- Cranberry: 500 g
- Apple: 3 pieces