Old-fashioned goose

Method

1. 1

   Preheat the oven to 180°C (th. 6).

2. 2

   Soak the raisins and prunes in warm water for 15 minutes, then drain them.

3. 3

   Cut the figs in dice. Take the orange zest and chop it menu.

4. 4

   Finely chop the heart and liver of poultry. Mix these offal with figs, prunes, raisins and orange peel. Season with salt and pepper, then stuff it with the mixture and sew it with cooking thread.

5. 5

   Put it in a baking dish or on the lick. Water it with 25 cl boiling water. Bake it in a low position for 31⁄2 hours. Turn it over after an hour of cooking and take care to water from time to time with its cooking liquid.

6. 6

   When the goose is cooked, water the cold salted water and let it sit in the oven for 20 minutes.

7. 7

   Remove the orange quarters and remove the surrounding membrane.

8. 8

   Drew on a hot dish. Deglaze the baking dish with a little hot water. Give the Chinese the juice.

9. 9

   Serve the goose, with the sauce presented separately and the orange quarters.

Nutrition

calories

780 kcal

fatContent

48 g

fiberContent

6 g

sugarContent

18 g

sodiumContent

600 mg

proteinContent

48 g

cholesterolContent

180 mg

carbohydrateContent

35 g

saturatedFatContent

20 g

unsaturatedFatContent

28 g

Indicative values from the source, for the original recipe.

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