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Stewed goose in pieces

Braised Goose Pieces

Goose! Braised in its own juices! With roasted apples and a sauce alongside. Go on, give in — who doesn't love a good goose?! It's an instant celebration, at least a New Year's dinner, if not something even grander. Today I'll steer you away from the usual roast-it-in-the-oven routine and braise the goose instead — with an intriguing sauce and a sweet note. You haven't had it quite like this before.

Foster

Recipe author

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Composition / ingredients

Servings:

Goose

Butter

Salt

Ground black pepper

Ground cinnamon

Celery (stalks)

Carrot

Onion

Sunflower oil

Butter

Cooking fat (goose fat)

100

Red wine

100

Pineapples

350

Mint

Lemon juice

Apples

Honey

Cranberries

Ground cinnamon

Powdered sugar

Hazelnuts

Lemons

Mint

Cranberry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 17 g

Fats 41 % 15 g

Carbohydrates 14 % 5 g

228 kcal

GI: 40 / 20 / 40

Cooking method

Step 1:

Rinse the goose and cut it into serving pieces.
Step 2:

Get out a large, dry, clean skillet — start with it cold.
Step 3:

Lay the pieces in it skin side down.
Step 4:

Set it over the heat.
Step 5:

The goose will render its fat and juices, and that's what it braises in.
Step 6:

Rinse the celery.
Step 7:

Peel the carrot.
Step 8:

If the goose is cooking too briskly, turn the heat down. It braises for 1.5–2 hours, so there's no need to rush it.
Step 9:

Peel and chop the onion, and add it to a separate skillet heated with the vegetable oil.
Step 10:

Slice the carrot quite thin and add it to the onion.
Step 11:

Slice the celery and add it to the onion and carrot.
Step 12:

Cook, stirring, over low heat.
Step 13:

Add the butter to the goose.
Step 14:

Spoon some of the rendered goose fat over to the vegetables for the sauce.
Step 15:

Once most of the fat has rendered out and the skin is golden, flip the pieces over.
Step 16:

Add a little cinnamon.
Step 17:

Prep the apples: wash and dry them, then trim a slice off the bottom so they stand upright.
Step 18:

Cut off the tops and set them aside — we'll need them.
Step 19:

Scoop out the cores. Any flesh without seeds can go in with the vegetables for the sauce.
Step 20:

Check in on the goose now and then.
Step 21:

Fill the hollowed-out apples with cranberries.
Step 22:

Drizzle with honey.
Step 23:

Add a pinch of cinnamon.
Step 24:

Once the sauce vegetables are soft and lightly caramelized, pour in the wine.
Step 25:

Cap the apples with their tops and set them on a parchment-lined baking sheet. They bake in about 12 minutes, so do them right before serving.
Step 26:

It's nearly done and smells wonderful. Season the goose with salt and pepper as it cooks. Put the apples in to bake at 350–400°F (180–200°C) for 12 minutes.
Step 27:

Peel the pineapple for the sauce.
Step 28:

Cut out the fibrous core and dice the juicy flesh.
Step 29:

Transfer the onion, carrot, and celery to a blender.
Step 30:

Add the pineapple.
Step 31:

Add a few mint leaves and a splash of wine.
Step 32:

Blend everything until smooth.
Step 33:

Add a little sugar to taste and a squeeze of lemon juice.
Step 34:

Toast the hazelnuts in a dry skillet until fragrant.
Step 35:

Cut 2 nice lemon slices and pick out some mint for serving.
Step 36:

The goose is done — you'll know because the meat pulls easily off the bone.
Step 37:

The apples are ready too.
Step 38:

Spread the sauce onto a serving platter.
Step 39:

Arrange the braised goose over it.
Step 40:

Add the apples.
Step 41:

Tuck the lemon slices and mint on prettily.
Step 42:

Scatter over the cranberries.
Step 43:

Dust the apples with powdered sugar. Pretty unusual for a meat dish, isn't it?!
Step 44:

Peel the toasted hazelnuts and scatter them over. Ready to serve.