Stuffed goose and its apples with currants

Ingredients

For 4 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

Method

1. 1.Preheat oven th. 6 (180°C).
2. 2.Wash and wipe them. Empty them with an apple vacuum.
3. 3.Butter the bottom of a dish and place the apples.
4. 4.Fill the cavity of each apple with butter and currant jelly. Finish with the whole gooseberries.
5. 5.Sprinkle with sugar.
6. 6.Bake for 30 minutes. Book warm In a jatte, pour the Cognac, marinate the figs.
7. 7.In another jatte, crumb the bread, pour the lukewarm milk.
8. 8.Mix the cooked livers and ham separately. In a frying pan, sauté in 15 g of butter.
9. 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. 10.Preheat oven th. 6 (180°C).
11. 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. 12.In a serving dish, place the goose and apples all around.