Roasted geese with chestnuts and potimarron

Ingredients

For 4 servings

• •1 1 Goose of 3 kg
• •1 kg 1 kg Maroons cooked naturally
• •1 1 Potimarron
• •1 1 Orange
• •3 Three spoons. Liquid honey
• •50 g 50 g Butter
• •1 1 spoon. Soup oil
• •Salt
• •Pepper

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.