Christmas Goose in the Oven
12 servings
360 minutes
Christmas goose in the oven is a traditional dish of Russian cuisine, symbolizing festive gatherings and family comfort. Its roots go back centuries when roasted poultry was the main decoration of the Christmas table. The goose marinated in a fragrant mix of peppers, salt, and olive oil acquires a rich flavor and tender texture. A special stuffing of quince, apples, orange, dried apricots, and prunes adds sweet and spicy notes that perfectly complement the meat. Baked to a golden crust with a honey-fat glaze, it turns out juicy inside and crispy outside. Serving with cranberry sauce highlights its complex flavor—the sauce's acidity harmonizes with the depth of the meat aroma. This goose is not just a dish but a true gastronomic masterpiece that brings warmth and festive spirit.
1
Start by preparing the goose. Cut off its wings and remove excess fat around the tail area. It's also very important to remove the goose's musk glands to prevent a strong odor.
- Goose: 5 kg
2
Next, prepare the marinade. Crush black and pink peppercorns. Add 3 pinches of salt and olive oil to bind the spices. Rub this mixture on the goose (also inside).
- Black peppercorns: 1 tablespoon
- Pink peppercorns: 1 tablespoon
- Olive oil: 3 tablespoons
3
Start preparing the stuffing mixture for the goose. Dice half a quince, a whole orange, and a green apple. Add dried apricots and prunes to the cubes. Salt the sweet mixture and add a pinch of spices for duck. Fill the goose with the prepared mixture.
- Quince: 1 g
- Oranges: 1 piece
- Apple: 1 piece
- Dried apricots: 150 g
- Prunes: 150 g
- Poultry spice blend: 6 teaspoons
4
To sew the goose, you will need wooden skewers and thread. Pierce the goose horizontally with skewers and wrap it with thread. The fat can be tucked inside. To prevent the legs and neck from burning, wrap them in foil. Place the goose in a sleeve and let it marinate for 2-3 hours.
- Goose: 5 kg
5
Take out the goose, remove it from the sleeve, and drain the fat. Use part of the fat for a crispy crust — place the goose on a baking sheet and coat it with a mixture of fat and honey. Put it in the oven for 15–20 minutes.
- Goose: 5 kg
- Honey: 100 g
6
While the goose cools down, prepare the cranberry sauce. Blend the cranberries with water and bring to a boil. Add salt, honey, and spices for the goose to the boiling cranberries. The sauce is ready.
- Cranberry: 100 g
- Honey: 100 g
- Poultry spice blend: 6 teaspoons
7
Cut the goose into portions and serve with sauce.
