Roast goose
Instructions
In 100 g butter 50 g of bacon and roast a goose of 1000 g of weight, seasoned with salt and pepper inside and outside and tied.
Wet it with a small glass of brandy and a glass of dry white wine, let them soften, lower the heat and cover.
Bake the oca for an hour, rigirandola and wetting it with cooking.
Remove the goose from the Pan, cut it and keep it warm.
In cooking stewing 800 g thin sliced red cabbage, add salt and serve with the goose.
Ingredients and dosing for 4 persons
- 100 g of butter
- 50 g of bacon
- 1 1000 g goose
- Salt
- Pepper
- 1 shot of brandy
- 1 glass dry white wine
- To serve:
- 800 g of thin sliced red cabbage
- Salt