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Roast Goose with Apples
A fragrant festive dish of goose thighs and legs, roasted with apples and spices until crispy.
Ingredients
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COMPONENT to taste
- to taste
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Method
First, thaw the goose in its original packaging on a shelf in the refrigerator.
Remove the packaging, weigh the goose, and salt it using 1% of its weight in salt; trim off excess fat. Return it to a container in the fridge for another day.
Take out the goose, pat it thoroughly dry, place it skin-side up on a baking sheet, and cover with foil if needed in case of low fat.
Preheat the oven to 120 °C (250 °F) and roast for 1.5 to 2 hours.
Carefully drain all the fat and juices from the pan, flip the goose skin-side down, and roast uncovered for about 30 minutes, checking for doneness by piercing the meat to see if the juices run clear.
To finish, crank the oven up to 200 °C (400 °F), place the goose skin-side up, and arrange apples, carrots, and other fruit all around it.
Mix some of the rendered goose fat with spices and a sweetener (like honey or date syrup), generously glaze the goose, and roast until it develops a deeply browned, crispy crust, basting periodically with the pan juices.
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