Stuffed goose

Stuffed goose

Stuffed goose

Stuffed goose

Stuffed goose

Prep Time 3 hrs 20 mins
Course MEAT
Servings 6

Equipment

  • 1 Cocktail sticks
  • 1 Gourmet oven dish
  • 1 Rack

Ingredients
  

  • 2 tsp caraway seeds, ground
  • 1 tbsp marjoram
  • Salt
  • Pepper
  • 1 goose
  • 3.5 kg without giblets, ready to cook
  • 2 apples
  • 2 unwaxed oranges
  • 3 spring onions
  • 250 ml red wine
  • 250 ml goose stock

Instructions
 

  • Mix the caraway seeds, marjoram, saltand pepper together and use themixture to season the goose. Leave thespice mix to soak into the meat foraround 15 minutes.
  • In the meantime, wash the apples andoranges thoroughly, and cut into largecubes without peeling them. Stuff thegoose with the fruit. Use cocktail sticksto close the cavity if you want to.
  • Start the Automatic programme or preheat the oven.
  • Fill the Gourmet oven dish withapproximately a finger’s height of hotwater. Place the goose breast sidedown in the Gourmet oven dish. Placespring onions around the goose.

Automatic programme:

  • Place the Gourmet oven dish in theoven and roast.

Manual:

  • Place the Gourmet oven dish in theoven and roast using the settingsindicated for cooking stages 1, 2 and 3.
  • Turn the goose halfway throughcooking. Pour the fat from the Gourmetoven dish into the saucepan.
  • After cooking, remove the goose fromthe Gourmet oven dish and allow torest briefly. The orange and applestuffing is only intended to add flavourand not to eat.
  • Remove the spring onions. Deglaze themeat juice with red wine, add the goosestock and leave to reduce on thecooktop.
  • Serve the goose with the sauce.

Notes

Settings
Automatic programme
Meat | Poultry | Goose | Stuffed
Programme duration: 180 minutes
Manual
Cooking stage 1
Oven functions: Moisture Plus + Fan
Plus
Temperature: 220 °C
Booster: On
Pre-heat: On
Crisp function: Off
Number/Type of bursts of steam:
3 bursts of steam/Manual, first
immediately after placing the food in
the oven, second after 5 minutes, third
after another 10 minutes
Duration: 25 minutes
Shelf level: 2 [1] (1)
Cooking stage 2
Oven functions: Fan Plus
Temperature: 160 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 75 minutes
Cooking stage 3
Oven functions: Fan Plus
Temperature: 140 °C
Duration: 80 minutes
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
Keyword Miele Moisture Plus The Cookbook, Stuffed goose
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