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ROAST GOOSE |
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| KITCHEN CHEF: F.G. for Marchenet | ||||
| REALIZATION: Roast goose | ||||
| Number of the portions, 6 |
WORKING METHOD |
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| INGREDIENTS |
U.M. |
Q.ty |
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| Small goose (already cleaned and disembowelled) Common white wine Lard ointment of minced ham Red garlic Rosemary Sage Extra-virgin olive oil Table salt pepper Kitchen salt |
Kg.
Gr.
Gr. Gr. Gr. Gr. Gr. Gr. |
1.5
200
5 10 150 12 2 20 |
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1 - Wash the goose in the wine and dry it with a white clean cloth. 2 - Grease the goose with 50 Gr. of oil and massage with 50% of the lard ointment (lard reduced in ointment minced with knife or milled, amalgamated with minced sage, rosemary, red garlic and flavored with salt and pepper), flavored with the aromatic herbs. 3 - Spread the remaining ointment on the goose chest like protection for the baking, scouring the kitchen salt on the discovered part of the skin. 4 - Put two wood pieces in the goose and tie it with the string (the wood pieces are to be longer of the casserole to let the goose remain suspended on the bottom of the casserole). 5 - Cook the goose at 200° C for an hour and 120° C for two hours in the oven without letting it touch the bottom of the casserole only bathing with the baking fat. 6 - The baking will be completed when, once inserted a spit in the central part of the chest, the coming out humor will be of a very clear rosé color. Marchenet |
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| Tools: Chopping board, knife, kitchen string, casserole, warm oven, clean cloth, 2 sticks of wood or steel longer than the diameter of the casserole. |
Sauces: | Guarnishings: Grilled vegetables and roast potatoes. |
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Difficulty degree: |
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