Goose stuffed with apples and oranges
12 servings
180 minutes
Goose likes sweetness and sourness, here they come together and honey, apples and oranges are responsible for them. The goose is stuffed with this fruit cocktail and deftly absorbs the sweet juices.
1
Take the goose, wash it, and dry it with a paper towel.
- Goose: 1 piece
2
Rub it with a mixture of honey, salt, pepper, and garlic inside and out, make cuts on the breast to allow excess fat to drain during baking.
- Honey: 3 tablespoons
- Salt: 1 tablespoon
- Ground black pepper: to taste
- Garlic: to taste
3
Cut apples, lemons, and oranges into wedges and stuff the bird with them, then sew up the belly with thread.
- Green apples: 0.5 kg
- Oranges: 0.5 kg
- Lemon: 0.5 kg
4
Place the carcass on a baking sheet, wrap the legs in foil to prevent burning, cover with foil on top, then put in a preheated oven at 180 degrees for 2.5–3 hours.
5
Periodically open the oven, carefully turn the foil, and baste with the released juice.
6
After 2.5–3 hours, remove the foil and let the goose brown. To check the bird's readiness, pierce it in several places with a sharp knife. If the juice that comes out is clear, the bird is ready.
7
Place the cooked goose on a platter, garnish with greens, apple slices, and circles of orange and lemon.
- Green apples: 0.5 kg
- Oranges: 0.5 kg
- Lemon: 0.5 kg