Geese lacquered with spice honey

Ingredients

For 4 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

Method

1. 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. 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. 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. 4.Serve with sweet sour sauce and toasted naans, stuffed with cabbage topping.