Goose stuffed with dried fruits and roasted pears

Method

1. 1

   Peel, peel a pear and cut it into small dice. Let her macerate in the brandy. Preheat oven th. 6 (180°C).

2. 2

   Hatch all meats with egg and brioche bread soaked in milk and dried with the fine grill. Add the dice carrot, dried fruits and drained pear dice. Season with salt, pepper and mix.

3. 3

   Fill the goose with this stuffing. Place the poultry in the lick and brush it with melted butter. Bake 2 hours. Sprinkle cooking juice regularly.

4. 4

   Peel the remaining 9 pears, cut them in half, peel them and sprinkle them with lemon juice. Place them around the goose 10 min before the end of cooking.

5. 5

   Remove the goose from the oven and store it 15 min covered with aluminium paper. Book the pears warm. Deglaze the cooking juice with the brandy, scraping the cooking juices with the spatula. Filter over a small saucepan and boil 2 min.

6. 6

   Serve the goose and the stuffing cut into slices, accompanied by pears and sauce.

Nutrition

calories

820 kcal

fatContent

52 g

fiberContent

5 g

sugarContent

12 g

sodiumContent

750 mg

proteinContent

50 g

cholesterolContent

200 mg

carbohydrateContent

35 g

saturatedFatContent

20 g

unsaturatedFatContent

32 g

Indicative values from the source, for the original recipe.

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