Christmas goose with quince in the oven

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   This photo shows a semi-finished goose ready for further use. The preliminary preparation of the above-mentioned poultry carcass will be discussed at the end of the recipe, since the description of the process takes up a lot of space, but the correct execution of this stage contains the main secret of obtaining a soft and juicy consistency of the meat of the finished dish, framed by a ruddy, beautiful and unusually aromatic crust.

2. STEP 2

   

   Peel and cut the quince into slices, sprinkling it with lemon juice.

3. STEP 3

   

   Using a blender, prepare puree from apples, orange and lemon juice and zest, juice from grated ginger. Add honey, a mixture of herbs and mix thoroughly until the honey dissolves.

4. STEP 4

   

   Mix half the puree with quince slices and fill the bird carcass with this mixture to 3/4 of its volume.

5. STEP 5

   

   We carefully sew up all the holes in our goose with a thick thread.

6. STEP 6

   

   We protect the wings and leg stumps of the bird with foil to prevent them from burning during the long baking process of the dish.

7. STEP 7

   

   Carefully rub the remaining half of the fruit and honey puree into the goose. Then we tie a figure eight around the legs of the bird with thin cotton twine, bringing the ends of the thread forward to the folds of the legs at the base of the carcass.

8. STEP 8

   

   Turn the goose breast side down. We wrap the ends of our twine around the wings of the bird from the sides, pull it well and tie a knot on the back of the carcass.

9. STEP 9

   

   Turn on the oven to maximum temperature. Using a toothpick, we make several punctures in the skin over the entire surface of the carcass and, especially in places where there is a lot of subcutaneous fat, we place the goose back up on a wire rack placed in a deep baking sheet. Pour a layer of hot water onto the bottom of the baking sheet (this is also a very important point!), about 1 cm. During the entire baking time of the bird, you need to pour the rendered fat over the carcass 2-3 times an hour.

10. STEP 10

    

    In this position, we keep the goose in the oven at maximum temperature for about 30-40 minutes, giving the back the opportunity to brown well.

11. STEP 11

    

    Then carefully turn the bird over, breast side up, and, if necessary, add warm water to the baking sheet. You will have to constantly monitor the water level so that the goose languishes at relatively high humidity. Then the meat is guaranteed not to be overdried! And fat in a baking pan without water will burn, smoke and in every possible way complicate our process of preparing for the celebration. Reduce the temperature in the oven to 150 degrees and put the baking sheet with the goose in place.

12. STEP 12

    

    After another 30-45 minutes, take 200-250 ml of melted goose fat from the baking sheet and pour it into a saucepan, adding honey and 50 ml of white wine (or cognac, rum, whiskey, vermouth). Let's put our vessel on low heat.

13. STEP 13

    

    We repeat step No. 3, but without honey. That is, we make puree from green apples, orange juice and zest, lemon juice and zest, juice from grated ginger root and add a mixture of dry herbs. We pour all this beauty into the fat boiling in a saucepan with honey and wine. Stir thoroughly until the sauce boils, add a little salt and pepper. After 15 minutes, try the sauce. It should be sweet and sour. Bring it to taste. If necessary, add lemon juice.

14. STEP 14

    

    When finished, our sauce should have a consistency slightly thinner than sour cream and have a pleasant yellowish-creamy tint. The taste will be balanced, sweet and sour, with a pleasant hint of spice and a light aroma of ginger and wine. Cover with a lid and wait for the main dish to be ready.

15. STEP 15

    

    Approximately 3-3.5 hours after the start of the process, you can cut the fetters on the bird’s legs for better baking of the skin in the folds near the body. If, when you pierce the chicken leg with a toothpick, clear juice comes out in the thickest part, then raise the temperature to 220-240 degrees, pour the rendered fat over the bird and wait 15-20 minutes until the crust is completely fried. Lay out the goose, remove the seams, take out the quince and don’t forget about the sauce! Bon appetit

Comments on the recipe

AlenaCi

18.12.2023

4.6

I really love goose in the oven! my favorite holiday dish! We don’t sit down at the table without him on New Year’s Day

♥Nata╬♫

18.12.2023

4.6

Alena, yes, this is a very festive dish!

Magnago

18.12.2023

5

Alena, what weight should a goose be in order for it to bake in 45 minutes?!

♥Nata╬♫

18.12.2023

4.5

Well, I’m not Alena, but I’ll answer anyway))) of course not 45 minutes. I forgot to put a two in front, thanks for noticing. I usually leave it on for about 3 hours give or take 15-20 minutes. Closer to the middle, I sometimes reduce the heat to 180. My oven is a little strange, it produces a different temperature every time.

Shura

18.12.2023

4.9

We have already started killing geese, they are sold at the market, but I will buy it just before New Year, if we decide to cook it, we have so many recipes with festive goose on Khrumka, then I’ll pick it up, I want it with orange, I’ve never cooked with quince , I’m sure it’s very tasty too! Oh, how I already want a holiday))))

Anahit

18.12.2023

5

In our country, turkey is mostly prepared this way, and cabbage rolls are cooked from goose. (but I’ve never cooked it myself, in the sense of cabbage rolls, and turkey almost every year). It seems that it says 2h.45m. Well, maybe there was a typo.

Shura

18.12.2023

4.8

We also make jellied meat from goose, I have never eaten better jellied meat anywhere, it freezes perfectly, the taste is unusually rich, there is a lot of meat, thick, just a fairy tale!!!