Roasted geese with chestnuts and potimarron

Method

1. 1

   Preheat oven th. 5 (150 °C). Season with salt and pepper inside the goose. Put it in an oven dish and bake for 1 hour. Remove the fat made during cooking.

2. 2

   In a saucepan, heat honey, orange juice, salt and pepper over low heat. Brush the goose of this mixture. Bake 1 h with regular watering of honey preparation.

3. 3

   Rinse the potimarron, slice it and remove the seeds. Brush them with oil and bake them 30 min with goose, often turning them around.

4. 4

   Soak browns in a skillet with butter.

5. 5

   When the goose is cooked, store it with the potimarron under a foil and degrease the juice with 10 cl hot water by scraping the cooking juices.

6. 6

   Serve the goose garnished with potimarron and chestnuts and accompanied by sausage juice.

Nutrition

calories

750 kcal

fatContent

45 g

fiberContent

7 g

sugarContent

10 g

sodiumContent

650 mg

proteinContent

48 g

cholesterolContent

160 mg

carbohydrateContent

32 g

saturatedFatContent

18 g

unsaturatedFatContent

27 g

Indicative values from the source, for the original recipe.

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