Baked goose
Baked goose recipe with extra virgin olive oil - Reserva Familiar Castillo de Canena Arbequino.
Ingredients
- 1 goose about 3 kg
- 1 onion fine mince
- 2 green apples peeled and chopped
- 1 mug sultanas soaked in brandy
- 1 mug shelled pistachios and cashew nuts
- 3 mugs bread cut into squares
- 2 teaspoons lemon peel
- 1 whole branch celery squared
- 2 glasses brandy
- 1 brick chicken broth
- Extra Virgin Olive Oil - Castillo de Canena Reserva Familiar Arbequino
- Salt
- Pepper
Instructions
- Remove any remaining fat from the goose; with a fine needle, pierce the breast part of the goose several times. Set aside.
- Heat the extra virgin olive oil Castillo de Canena Reserva Familiar Arbequino and brown the onion, add and sauté the celery; put it in a separate bowl with the apple, sultanas, bread, grated cashew nuts and pistachios; mix well with a dash of Reserva Familiar Arbequino.
- Fill the cavity of the goose with this mixture loosely and close it with a skewer; tie the legs together.
- Coat the goose on all sides with a tablespoon of flour and place it on the oven rack with the tray underneath; bake at 200ºC for 15 minutes.
- Take it out of the oven, degrease the tray and prick the skin of the goose to release the fat; cover it with aluminium foil and put it back in the oven at 180ºC for 2 hours, basting it from time to time with its own juices.
- Remove foil and bake 15 minutes, until goose is well browned.
- Remove from oven and let stand 15 minutes before carving; keep warm.
- Drain fat from pan minus 2 tablespoons; place over stove top, pour in additional flour and stir to loosen any residue; cook over medium heat until well browned, being careful not to let it burn.
- Gradually pour in the wine with the stock, raise the heat and cook until the sauce boils and thickens, stirring constantly.
- Serve with juices, roasted potatoes and creamed onions.
- While the goose is roasting, baste it often with its own fat, which will melt and help the skin crisp up.