Roasted geese with fresh and dried figs

Method

1. 1

   Bring to a boil the sweet wine with the dried figs cut into dice. Remove immediately from the fire and reserve. Soak the bread in milk. Preheat the oven th. 7-8 (220 °C).

2. 2

   Mix the poultry livers with the goose liver, the veal, the dried mie bread and the onion. Add the egg and drained figs (reserve the sweet wine). Salt, pepper, add the four spices. Stuff the goose with this mixture.

3. 3

   Place the goose in a roasting dish and bake for 30 min, then lower the th. 6 (180 °C) and let it cook for another 2 hours, often with its cooking juice.

4. 4

   About 15 minutes before the end of cooking, add the split figs. At the outlet of the oven, store 30 min under a sheet of aluminium before placing the goose surrounded by figs on a hot serving dish. Put the roasting dish on high heat, add the sweet wine and scratch the cooking juices. Serve immediately with the sliced stuffing and the sausage juice.

Nutrition

calories

840 kcal

fatContent

52 g

fiberContent

6 g

sugarContent

15 g

sodiumContent

800 mg

proteinContent

50 g

cholesterolContent

210 mg

carbohydrateContent

38 g

saturatedFatContent

22 g

unsaturatedFatContent

30 g

Indicative values from the source, for the original recipe.

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