Ukranian Angels Blogpost

Goose Roasted


Hello all s you, I hope you enjoyed
Issues for the "bridge" long and I bet now you are sleepy / i in the workplace.
Today's recipe and 'roasted goose, not easy to prepare and a long cooking, I hope to be clear in the description.
The duck that I bought weighed 2.7 kilograms, suitable for 6 people if prepared as a main dish for 8-10 people if it is part of a complete lunch or dinner.


Ingredients 1 goose weighing about 3 pounds of cleaned and chopped

2 onions 3 carrots 3
coste di sedano
1 litro di vino bianco secco
1 goccio di aceto di mele
1/2 bicchiere di grappa
aromi : salvia, rosmarino, ginepro, timo
sale e pepe
burro
olio evo
brodo vegetale non salato

Iniziamo con marinare il nostro volatile, prendiamo un racipiente e mettiamo sul fondo la carota tagliata a pezzi, rondelle di cipolla, sedano in pezzi, salvia e rosmarino, mettiamo alcuni pezzi di oca e ripetiamo il tutto fino a completamento.
Aggiungiamo una decina di bacche di ginepro ed il timo e copriamo con il vino bianco ed un goccio di aceto di mele.
L'oca dovra' essere coperta dal liquido, se cio' non fosse aggiungete ancora vino bianco.
Lasciamo marinare per 24 ore.
now proceed to the cooking that is divided into three phases, the cleaning, cooking in the "pan-cooked (pan), the final cooking in the oven.
proceed to cleaning goose by steaming it, take a large pot and put the basket for steaming, put water on the bottom and support the pieces of goose in the basket, we calculate 1 hour beginning steam. The degreasing
allow 'goose to be more' digestible.
Now we take our "tecia" (pan) and place 100 grams of butter and 5-6 tablespoons of extra virgin olive oil, add the vegetables and herbs in the marinade, the pieces of goose and cook for 1 hour over medium heat stirring often .
To prevent the bottom burn, gradually add the vegetable broth is not salty.
Now take the pieces of goose and transfers them in a baking dish, bathe them with a little unsalted vegetable stock and half a glass of brandy, bake at 180 degrees for 1 hour stirring often the pieces of goose in gravy .
Again, to avoid burning the bottom, add a little unsalted vegetable broth if necessary.
Meanwhile, prepare a sauce with the juices of "pan-cooked (pan), eliminate some branches of rosemary and juniper berries, vegetables and put the sauce in blender and blend together until creamy, adjusted with salt and pepper and vegetable broth until desired consistency.
We keep the sauce warm.
Serve the duck, season with salt and pepper, with the sauce.
I served the duck with the braised red onions.

recommended wine from the Enoteca Vanni "lecantinedeidogi" and 'a Dolcetto di Diano D'Alba Veglio company.

Enjoy