Poultry; Roast Goose - Miele H 4641 User Instructions

Poultry

Roast goose

Serves 6
1 oven-ready goose (approx. 4000 g)
Salt
250 ml double cream, sour cream or
crème fraîche
Corn flour
Method:
1. Season the goose with salt. Put
100 ml water in the grill pan or in a
roasting pan. Place the goose in, breast
side down and roast in the oven without
a lid.
2. Turn after 60 minutes, and baste with
the fat that has collected in the bottom
of the pan. Continue to roast, draining
off the excess fat, and adding a little
hot water every 30 minutes.
3. For the last 30 minutes of roasting,
add some of the cream or crème
fraîche.
4. Remove the goose. To make the
gravy: blend the juices from the meat
with water, cream or crème fraîche, and
thicken with corn flour paste.
58
Use one of the following functions:
Automatic / Poultry / Goose / Roasting
pan
N.B. Enter the weight of the goose
before it is stuffed.
or:
Auto roast
Temperature: 160-180°C
Shelf level: 1
Duration: 190-210 minutes
or:
Conventional
Temperature: 180-200°C
Shelf level: 1
Duration: 190-210 minutes
Tip
A delicious goose stuffing can be made
using 1000 g sharp apples, 100 g
raisins and 100 g prunes. Soak the
raisins and the prunes in water for
approx. 15 minutes. Peel and core the
apples. Slice thinly, and combine with
the drained raisins and prunes. Stuff
the mixture into the salted cavity of the
goose, closing the opening with
wooden meat skewers. Roast as
described above, adding another 20
minutes to the roasting time for an
unstuffed turkey.