- 1 white goose
- A few slices pork fat
- 1 to 2 cups [250 to 500 mL] liquid [unsweetened apple juice and/or white wine and/or game broth]
Stuffing
- 3 large onions, diced
- 3 apples, preferably cooking apples, diced
- 1 cup [250 mL] cherry or other jam
- 1/3 cup [80 mL] bacon, cut into small bits
- 1 celery stalk, diced
- 1 tablespoon [15 mL] Dijon mustard
- 2 tablespoons [30 mL] soy sauce
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- Preheat oven to 350°F [180°C].
- Mix together stuffing ingredients: onion and apple dices, jam, bacon bits, celery dices, Dijon mustard and soy sauce.
- Spoon a little stuffing over the bottom of a caserole; stuff goose with remaining stuffing.
- Wrap bird with pork fat slices.
- Cover casserole; roast goose into preheated oven for approximately 30 minutes.
- Lower oven temperature to 300°F [150°C]; roast goose for 1 hour more, basting bird with apple juice, white wine or game broth whole roasting.
- Goose must be well done to be tasty.
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