Roasted Goose - tender and soft

Take a goose and keep the neck, heart and gizzard

What you need:

• 1 liter water
• 1 tsp cinnamon
• 1/4 tsp cumin
• 1 tbsp ground ginger
• 1/4 nutmeg
• 1/4 tsp black pepper 
• salt to taste
• 1 small onion (chopped)
• 3 tbsp freshly chopped parsley
• 2 apples (peeled, cored and chopped)
• 250 grams wild rice (cooked)
• 70 grams roasted hazelnuts
• 1,5 tbsp flour

How to prepare it:

1. Mix the cooked rice, hazlenuts, apples, chopped onion, parsley, cinnamon, cumin, ginger, nutmeg, pepper and salt.
2. Wash the goose and pat it dry.
3. Fill the goose with the mixture.
4. Skewer the cavity and close it tightly.
5. Season the goose with salt and pepper on all sides.
6. Put the goose in a preheated oven on 170 degrees Celcius on a roasting tray above for 1,5 hours.
7. Meanwhile you cook the water and add the neck, heart and gizzard and cook for a few hours, or until half of the sauce is left.
8. Strain the sauce and add some salt to taste.
9. Periodically get rid of the fat while the goose roasts.
10. Turn the goose after 1,5 hour and roast for another 1,5 hour.
11. Then take the goose from the oven and let it rest.
12. Meanwhile take the oventray, get rid off most of the fat and add the flour.
13. Mix well and add the sauce and wishk with the brown crusts.
14. Remove the stuffing form the goose and put on the plates.
15. Serve the goose with the warm sauce and stuffings.

ENJOY the soft and tender goose!