Apple roasted geese, honey sauce and cider vinegar

Ingredients

For 4 servings

• •1 1 3 kg geese ready to cook
• •9 9 Acidulated apples
• •3 gousse 3 garlic pods
• •1 1 Carrots
• •1 1 Onion
• •1 1 Untreated orange
• •2 2 Green citrons
• •2 Two spoons. Honey
• •5 Five spoons. Cider vinegar
• •75 g 75 g Butter
• •1 1 Thyme Brindille
• •2 pincée 2 pinches grated nutmeg
• •Salt
• •Pepper

Method

1. 1.Salt and pepper the goose inside and outside. Slip 3 peeled apples and cut into pieces with the liver. Fold it and bake for 30 min in the preheated oven th. 8 (240 °C). After this time, remove excess fat. Add the garlic cloves, thyme, carrot and chopped onion to the baking dish. Return to the oven by lowering the th. on 6 (180 °C). Continue cooking for 2 hours by regularly watering the goose with its juice and stinging its skin.
2. 2.Peel the apples, leaving one skin strip in two. Remove the heart and lemon them. Add a hazelnut of butter to each, sprinkle with nutmeg and place around the goose 30 min before the end of cooking.
3. 3.At the end of cooking, get the goose out of the dish. salt and pepper again and let it rest 15 minutes in the oven, open door. Book the apples also hot.
4. 4.Throw away the cooking grease. Deglaze with honey, vinegar and 15 cl of water. Boil and reduce 5 min. Filter this juice. Stir in 50 g of butter into plots and grated zests with orange and lemons. Finish with a fillet of orange juice and lime.
5. 5.Present the goose surrounded by apples and accompanied by sauce.