Fried goose with orange and sprouts

Ingredients for Fried goose with orange and sprouts

Instructions for Fried goose with orange and sprouts

To prepare the Fried goose with orange and sprouts recipe, please follow these instructions:

The goose is ordered in good time at the butcher, it can be replaced by 2 ducks of 3 kg for a total of 8 people. The total staging time will be approximately 3 hours, otherwise the procedure is like goose.


The excess fat is removed. Wing tips and grub are cut off. Oranges and cranberries are rinsed. The skull on the oranges is torn fine and the meat is divided into both. The goose is rinsed, residues of ingots and possibly. Feathers are removed, rubbed outside and inside with salt, the mixed fruits are filled in and closed with meat peel. Tables, knives etc. that have been in contact with the goose are cleaned.


The goose is placed on the grill in a frying pan with the back up. The pan is placed at the bottom of the oven and set to 160 degrees C.

After 1 hour pour melted grease from the frying pan and turn the goose over. Fingers, throat and nuts (kiss, liver, heart) are placed in the frying pan, water and broth are poured at. The goose is continued for 4 hours and drips with clouds occasionally. To achieve crisp skin, the temperature can be raised to 225 degrees C for the last 15 minutes, so the total cooking time will be approx. 5 hours until the meat between the thighs and the breast is food and thorough. The goose rests for 15 minutes before the tranching can take place at the table and paper cuffs are put on.


Papirmanchetter:
2 pcs. White paper about 10x15 cm folded, cut into strips from the folded side until approx. 1 cm before the edge. The paper is turned and put on the goose.


sauce:
The cloud in the frying pan is said, fat is removed with a big spoon, the cloud and possibly. Cream (total 1 liter) pour into a thickened pot. Flour with cold water, stir in the boiling cloud and boil for approx. 5 min. Add the sauce to taste after taste and season with salt, pepper and possibly. A little bit of sugar.


Tranchering:
The thighs are cut, they are divided into the upper and lower thighs. The wings are cut off in the joints. The chest is cut off the leg and divided into slanted slices. The fruit is taken out of the goose with a spoon and added to the meat.

tips:
The excess fat can be cut into small pieces and melted by low heat in a pan or pan. Grease is poured into a jar and mix with the grease from the frying pan. It is stored in a refrigerator and is used for rye bread with herring and pudding.