Roast goose, soft Ingredients: 1- carrot- 1- onion- 2- cloves- 2- leeks- 100 g of butter parsley pepper and fleur de sel salt- 1- 4 kg goose with its gizzard, heart and liver- 0.5- bread- 1 clove of garlic, baby onion.
Utensils： 1 Oven ovens- 1 baking tray baking tray- 1 saucepan pots and pans- 1 Blender 1 aluminum- 1 Knife kitchen knives- 1 Refrigerator mini refrigerators- 1 Spatula spatulas- 1 cutting board cutting boards- 1 Heated blender Heated blender- 1 kitchen scales scales- 1 dish-
Total time:
5h45
Preparation:
40 min -
Cooking:
5h05
Phase 1
Remove the goose and butter from the refrigerator 1 hour before cooking.
Phase 2
Prepare a broth with 1.5l of water, carrot, onion studded with cloves, sliced leeks, cook for at least 30 minutes.
Phase 3
Put the fins, the neck cut into 3, the gizzard cut into rounds, the heart cut in half and the liver into this broth.
Phase 4
Heat this broth. When it boils, put it in a rectangular baking dish.
Phase 5
Place a rack on this broth and place your goose on it, add salt and pepper.
Phase 6
Wrap everything in aluminum foil to enclose the goose and put in the oven for 1 hour at 150°C (thermostat 5). The goose will steam, which will make it softer.
Phase 7
Take out the goose and raise your oven to 220°C (thermostat 7-8), natural convection.
Phase 8
Put your broth in a saucepan and cook 1h at a gentle simmer, adding salt and pepper after 30 min.
Phase 9
Strain the broth, let it cool then put it in the refrigerator so that you can later remove the layer of fat that will form on the surface.
Phase 10
Mix the gizzard, liver, heart and bread crumbs with a little parsley.
Phase 11
Generously rub the remaining bread crusts with the garlic, then re-stuff with the mixed preparation.
Phase 12
Stuff the goose with these pieces of bread and stuffing.
Phase 13
Salt and pepper the goose, coat it with butter.
Phase 14
Bake at 220°C, cook for 20 minutes, then lower to 180°C (thermostat 6). Cook for another 2 hours, taking care to baste every 30 minutes, turning the goose on all sides. Once cooked, place it in aluminum foil to keep it warm and make it even softer.
Phase 15
Discard the cooking juices, but keep the dirty dish available.
Phase 16
Take your broth out of the refrigerator and remove the surface layer of fat.
Phase 17
Reduce the broth over low heat.
Phase 18
Pour the hot broth into the dirty dish, and let it heat up to loosen the juices. You can help yourself with a spatula. Pour into a sauce boat.
Phase 19
Cut the goose and place a few grains of fleur de sel on each piece and a little ground pepper.
Phase 20
Enjoy your meal!
Utensils： 1 Oven ovens- 1 baking tray baking tray- 1 saucepan pots and pans- 1 Blender 1 aluminum- 1 Knife kitchen knives- 1 Refrigerator mini refrigerators- 1 Spatula spatulas- 1 cutting board cutting boards- 1 Heated blender Heated blender- 1 kitchen scales scales- 1 dish-
Total time:
5h45
Preparation:
40 min -
Cooking:
5h05
Phase 1
Remove the goose and butter from the refrigerator 1 hour before cooking.
Phase 2
Prepare a broth with 1.5l of water, carrot, onion studded with cloves, sliced leeks, cook for at least 30 minutes.
Phase 3
Put the fins, the neck cut into 3, the gizzard cut into rounds, the heart cut in half and the liver into this broth.
Phase 4
Heat this broth. When it boils, put it in a rectangular baking dish.
Phase 5
Place a rack on this broth and place your goose on it, add salt and pepper.
Phase 6
Wrap everything in aluminum foil to enclose the goose and put in the oven for 1 hour at 150°C (thermostat 5). The goose will steam, which will make it softer.
Phase 7
Take out the goose and raise your oven to 220°C (thermostat 7-8), natural convection.
Phase 8
Put your broth in a saucepan and cook 1h at a gentle simmer, adding salt and pepper after 30 min.
Phase 9
Strain the broth, let it cool then put it in the refrigerator so that you can later remove the layer of fat that will form on the surface.
Phase 10
Mix the gizzard, liver, heart and bread crumbs with a little parsley.
Phase 11
Generously rub the remaining bread crusts with the garlic, then re-stuff with the mixed preparation.
Phase 12
Stuff the goose with these pieces of bread and stuffing.
Phase 13
Salt and pepper the goose, coat it with butter.
Phase 14
Bake at 220°C, cook for 20 minutes, then lower to 180°C (thermostat 6). Cook for another 2 hours, taking care to baste every 30 minutes, turning the goose on all sides. Once cooked, place it in aluminum foil to keep it warm and make it even softer.
Phase 15
Discard the cooking juices, but keep the dirty dish available.
Phase 16
Take your broth out of the refrigerator and remove the surface layer of fat.
Phase 17
Reduce the broth over low heat.
Phase 18
Pour the hot broth into the dirty dish, and let it heat up to loosen the juices. You can help yourself with a spatula. Pour into a sauce boat.
Phase 19
Cut the goose and place a few grains of fleur de sel on each piece and a little ground pepper.
Phase 20
Enjoy your meal!