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Goose stuffed with fruit

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 120 minutes
 
Ingredients (serves 8):


Method:

The Stuffing:
1 - Peel and core the apples and pear, cut into cubes.
2 - In a saucepan, melt the butter, add the cubed fuit and livers, cook over a gentle for 10 minutes (or until the fruit is soft). Add the honey and season well.

The Goose:
1 - Preheat the oven to 180°C (gas mark 6)
2 - Wash and zest the orange and lemon.
3 - Stuff and truss the bird. Brush it with the oil and roast for 2 hours.
4 - After 1 hour, lower the heat to 150°C (gas mark 5).
5 - Prepare the remaining fruit: Wash, halve and de-seed the grapes. Peel the orange and cut the segments in half.
6 - Allow the Goose to relax for 10 minutes before carving. Serve with the fruit and zest as garnish.

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