Roasted goose with two figs
Ingredients
Instructions
- 1 Goose of 4 kg (and its liver)
- 500 g Poultry livers
- 250 g Veal
- 1 kg Fresh figs
- 200 g Dried figs
- 1 onion
- 20 cl Sweet wine
- 1 egg
- 2 slices of bread
- 1 glass of milk
- 1 tbsp. four-spice coffee
- Salt
- Pepper
- Bring the wine to the boil with the diced dried figs. Remove from heat and set aside.
- Soak the bread in the milk. Preheat the oven to 220°C (th. 7-8).
- Mix the chicken livers with the goose liver, the veal, the drained sandwich bread and the peeled onion.
- Add the egg and the drained figs (reserve the sweet wine).
- Salt, pepper and add the four-spice. Stuff the goose with this mixture.
- Place the goose in a dish and bake for 30 minutes, then lower the oven to 180°C (th. 6) and continue cooking for 2 hours, basting often with the juice.
- About 15 minutes before the end of cooking, add the rinsed and split fresh figs around the goose.
- Once out of the oven, let the poultry rest, wrapped in a double sheet of aluminum foil, for 30 minutes.
- Deglaze the baking dish with the reserved wine over high heat. Scrape out the juices and for the juice into a sauce boat.
- Serve the goose on a hot dish, surrounded by figs and accompanied by the sliced stuffing.
Roasted goose with two figs
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Roasted goose with two figs Recipe – Roasted goose with two figs Recipes
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