Stuffed goose and its apples with currants

Name: Stuffed goose and its apples with currants
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuisine française
Ingredients: 1 kg Goose; 300 g Liver(s) of poultry; 1 slice(s) Jambon de Paris; 75 g Noise(s); 4 Fig(s); 30 g Butter; 100 g Bread; 10 cl Milk; 2 tablespoons Cognac; 2 tablespoons Olive oil; 0.5 Sage boot(s); 0.5 c. Coffee four spices; 0.5 C. Coffee Mixing 5 berries; Salt; pepper; 8 Apple(s); 8 Tbsp. Grouse(s); 150 g Butter; 8 c. Coffee Frost Gel; 8 c. Coffee Sugar

Total time: 45 min
servings: 4 servings
Dish type: Main dish

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Stuffed goose and its apples with currants

Contains tree nutsContains glutenContains milk

Prep

45 min

Total time

45 min

Ingredients

servings

1 kg 1 kg Goose
300 g 300 g Liver(s) of poultry
1 1 slice(s) Jambon de Paris
75 g 75 g Noise(s)
4 4 Fig(s)
30 g 30 g Butter
100 g 100 g Bread
10 cl 10 cl Milk
2 c. à soupe 2 tablespoons Cognac
2 c. à soupe 2 tablespoons Olive oil
0,5 0.5 Sage boot(s)
0,5 c. à café 0.5 c. Coffee four spices
0,5 c. à café 0.5 C. Coffee Mixing 5 berries
Salt
pepper
8 8 Apple(s)
8 c. à soupe 8 Tbsp. Grouse(s)
150 g 150 g Butter
8 c. à café 8 c. Coffee Frost Gel
8 c. à café 8 c. Coffee Sugar

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Method

1
Preheat oven th. 6 (180°C).
2
Wash and wipe them. Empty them with an apple vacuum.
3
Butter the bottom of a dish and place the apples.
4
Fill the cavity of each apple with butter and currant jelly. Finish with the whole gooseberries.
5
Sprinkle with sugar.
6
Bake for 30 minutes. Book warm In a jatte, pour the Cognac, marinate the figs.
7
In another jatte, crumb the bread, pour the lukewarm milk.
8
Mix the cooked livers and ham separately. In a frying pan, sauté in 15 g of butter.
9
Hit the sage. Cut the hazelnuts coarsely. In a salad bowl, mix the liver, ham, drained bread, sage, 5 berries, hazelnuts, figs and Cognac. Barely salt.
10
Preheat oven th. 6 (180°C).
11
The stuffing must be homogeneous. Stuff the goose. Recognise the opening. Brush the poultry with oil before baking for 2 hours. Water regularly. Recover the cooking juice, let it cool down, remove the hardened fat on the surface. Pour this juice into a sausage. Book warm.
12
In a serving dish, place the goose and apples all around.

Nutrition

calories: 810 kcal
fatContent: 52 g
fiberContent: 5 g
sugarContent: 12 g
sodiumContent: 800 mg
proteinContent: 50 g
cholesterolContent: 200 mg
carbohydrateContent: 30 g
saturatedFatContent: 22 g
unsaturatedFatContent: 30 g

Indicative values from the source, for the original recipe.

Source : recette-plus

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