New Year's goose with apples and dried fruits

12 servings

120 minutes

New Year's goose with apples and dried fruits is a traditional festive dish of Russian cuisine that combines a wealth of flavors and aromas. The goose, pre-boiled in aromatic spices, becomes tender and juicy, while its crispy crust gives the dish an appetizing appearance. The filling of sour apples and dried fruits adds a sweet tanginess, and red wine makes the meat even softer and deepens its flavor. The apricot-honey glaze completes the composition, giving the goose a golden hue and a light caramelized sweetness. The dish is perfect for festive dinners, symbolizing coziness and holiday spirit. The goose is served with baked fruits and an exquisite sauce, harmoniously complementing the New Year's table.

Energy value per serving

• Calories: 1238.7
• Proteins: 39.7g
• Fats: 98g
• Carbohydrates: 41g

Ingredients

• Goose: 1 pc
• Sour apples: 1 kg
• Dried apricots: 200 g
• Pitted prunes: 200 g
• Salt: to taste
• Ground black pepper: to taste
• Apricot jam: 250 g
• Honey: 2 tbsp
• Red dry wine: 700 g

Cooking steps

1. Place the goose in a large pot of boiling water and boil for half an hour. Add any dry spices and herbs and a little salt to the pot.

   Required ingredients:

   • Salt:  to taste

2. Dry the goose with paper towels and preferably place it in the refrigerator to dry overnight. But it's not necessary; you can fry it right away.

3. Rub the goose with salt and pepper inside and out before roasting.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

4. Tightly stuff the belly with dried fruits and small sour apples (leave the remaining apples and dried fruits for the end of cooking).

   Required ingredients:

   • Dried apricots: 200 g
   • Pitted prunes: 200 g
   • Sour apples: 1 kg

5. Place in a preheated oven at 200 degrees (I have convection).

6. Pour half a bottle of red wine and roast the goose, basting it with juice from time to time.

   Required ingredients:

   • Red dry wine: 700 g

7. After about an hour, place the dried fruits in the baking tray and add more wine.

   Required ingredients:

   • Dried apricots: 200 g
   • Pitted prunes: 200 g
   • Red dry wine: 700 g

8. 15 minutes before the end of roasting, brush the goose with apricot-honey glaze.

   Required ingredients:

   • Apricot jam: 250 g
   • Honey: 2 tablespoons

9. Apricot-honey glaze: 5 tablespoons of apricot jam or preserves, 2 tablespoons of honey — blend everything until smooth, if thick, add cognac (even if not thick, adding won't hurt).