Let's cook a goose with quince at home. Prepare a previously gutted and plucked goose carcass. Note that the goose is marinated for about 10-12 hours, so it is best to marinate it overnight. Roasting the goose lasts 2-3 hours, depending on the power of the oven and the weight of the carcass. Check readiness like this: if light juice is released when punctured and pressed, then your goose is ready. Good luck!
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Poultry / Goose / Fruit / Quince
Dish: Hot dishes
- Goose - 1 Piece (gutted and plucked, weighing 2.5 kg)
- Mayonnaise - 5 Tbsp. spoons
- Honey - 1 tbsp. the spoon
- Mustard - 1 tbsp. the spoon
- Salt and Pepper - To taste
- Prunes - 150 Grams
- Quince - 4 Pieces
- Lemon Juice - To taste
- Greens - To taste
How to cook "Goose with quince"
Rinse and dry the goose carcass, cut off excess fat. Cut off the wing tips.
Prepare the marinade: mix mayonnaise, honey, mustard, salt and pepper.
Brush the outside and inside of the goose with marinade.
Wrap the carcass with cling film and refrigerate for 10 hours.
Rinse and chop quince and prunes. Stuff the goose with dried fruits and quince. Secure with toothpicks. Sprinkle the carcass with lemon juice.
Place the goose in plastic wrap. Bake in the oven for 30 minutes at 200 degrees. Reduce the temperature to 180 degrees, cook for another 2.5 hours.
Decorate the finished dish with herbs. Enjoy your meal!