DOCUMENT

144 Stuffed goose Serves 6 | Preparation time: 200 minutes Ingredients 2 tsp. caraway seeds, ground 1 tbsp. marjoram Salt Pepper 1 goose (3½ kg) without giblets, ready to cook 2 apples 2 unwaxed oranges 3 spring onions 250 ml red wine 250 ml goose stock Accessories: Cocktail sticks Gourmet oven dish Rack Preparation Mix the caraway seeds, marjoram, salt and pepper together and use the mixture to season the goose. Leave the spice mix to soak into the meat for around 15 minutes. In the meantime, wash the apples and oranges thoroughly, and cut into large cubes without peeling them. Stuff the goose with the fruit. Use cocktail sticks to close the cavity if you want to. Start the Automatic programme or pre-heat the oven. Fill the Gourmet oven dish with approximately a finger’s height of hot water. Place the goose breast side down in the Gourmet oven dish. Place spring onions around the goose. Automatic programme: Place the Gourmet oven dish in the oven and roast. Manual: Place the Gourmet oven dish in the oven and roast using the settings indicated for cooking stages 1, 2 and 3. Turn the goose halfway through cooking. Pour the fat from the Gourmet oven dish into the saucepan. After cooking, remove the goose from the Gourmet oven dish and allow to rest briefly. The orange and apple stuffing is only intended to add flavour and not to eat. Remove the spring onions. Deglaze the meat juice with red wine, add the goose stock and leave to reduce on the cooktop. Serve the goose with the sauce. Useful tip: To reheat the goose, first carve, then place on a baking tray and reheat under a pre-heated grill at 240 °C for 5 minutes.