Stuffed goose
Instructions
You heat the oven to 200 degrees.
Prepare the filling: cut the pancetta into cubes.
Peel and slice the onions.
Scrape celery stalks and cut them into small pieces.
Peel the apples, cut them into four, remove the seeds and thickly.
Do warm up 60 g butter in a pan and fry the bacon take two to three minutes, then remove with a skimmer.
In the same Pan fry for three or four minutes onion and celery, then drain them with a skimmer.
Finally put the slices of apples for two or three minutes.
Drain.
Stir the ingredients.
Reduce the dry bread crumbs with breadcrumbs and add it to the preparation with parsley, cinnamon, salt and pepper.
Stir.
Enter this stuffing into goose and close the opening with kitchen Twine.
Salted goose externally.
Place the stuffed Goose on the grill over the drip pan and cook in the oven for approximately two hours and fifteen minutes, watering it several times with the cooking sauce.
When the goose is cooked, remove from oven and keep warm.
Degreased the juice collected in the drip tray then place it on medium heat.
Pour in the broth.
Bring to the boil.
Meanwhile mix the 15 g butter with the flour to obtain a homogeneous worked butter.
Embed a little at a time and stirring the boiling sauce.
Check the seasoning.
Pour into a gravy boat and serve.
Suggested wine: Brunello di Montalcino.
Ingredients and dosing for 10 persons
- Pepper
- Salt
- 1 teaspoon of cinnamon
- 6 tablespoons of parsley
- 175 g of stale bread crumbs
- 8 apples
- 4 stalks of celery
- 3 onions
- 50 g of butter
- 100 g of bacon
- 65 g of butter
- 15 g of flour
- 250 cl of chicken soup
- 1 4000 g goose