Geese lacquered with spice honey

Name: Geese lacquered with spice honey
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cuisine française,Cuisine asiatique
Ingredients: 1 Ready-to-cook goose; 300 g Honey; 4 Clous de clous de clofle; 0.5 tablespoon. Cinnamon Coffee; 0.5 tablespoon. Ginger coffee; 1 spoon. Coriander coffee beans; 3 Mangoes; 1 garlic clove; 1 spoon. Ginger coffee; 100 g Sugar; 25 g Butter; 5 cl White vinegar; 1 Little white cabbage; Two spoons. Ginger; 1 Onion; 2 cloves Garlic; 1 Minced green pepper; Three spoons. Soup oil; 6 Naans

Total time: 30 min
servings: 4 servings
Dish type: Main dish

Auto-translated · View original

Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify

Prep

30 min

Total time

30 min

Ingredients

servings

1 1 Ready-to-cook goose
300 g 300 g Honey
4 4 Clous de clous de clofle
0,5 0.5 tablespoon. Cinnamon Coffee
0,5 0.5 tablespoon. Ginger coffee
1 1 spoon. Coriander coffee beans
3 3 Mangoes
1 gousse 1 garlic clove
1 1 spoon. Ginger coffee
100 g 100 g Sugar
25 g 25 g Butter
5 cl 5 cl White vinegar
1 1 Little white cabbage
2 Two spoons. Ginger
1 1 Onion
2 gousse 2 cloves Garlic
1 1 Minced green pepper
3 Three spoons. Soup oil
6 6 Naans

Adapt this recipe to your allergy

Select an allergen: the affected components will be highlighted with their replacement.

This recipe is broken down into 3 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Cook the goose 1:20 h in the oven th. 6 (180°C) regularly with juice. Crushing and mixing spices with salt and pepper. Add them to honey and brush with this mixture outside the oven. Discard the cooking fat and put the poultry back in the dish. Bake it for 40 minutes, often watering.
2
Peel and cut the mangoes into cubes. Place them in 25 g of butter with 1 spoon. Ginger coffee, peeled garlic, sugar and vinegar. Let cook to reduce the fruit to compote. Remove the garlic.
3
Clean and rinse the cabbage, wipe it and cut it into strips. Melt the onion in oil with 2 peeled and crushed garlic pods, pepper and 2 spoons. Ginger soup. Add the cabbage. Salt, cover and cook 15 min.
4
Serve with sweet sour sauce and toasted naans, stuffed with cabbage topping.

Nutrition

calories: 880 kcal
fatContent: 55 g
fiberContent: 5 g
sugarContent: 20 g
sodiumContent: 900 mg
proteinContent: 45 g
cholesterolContent: 180 mg
carbohydrateContent: 45 g
saturatedFatContent: 24 g
unsaturatedFatContent: 31 g

Indicative values from the source, for the original recipe.

Source : recette-plus

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!