Ingredients

Features

Description

Surprise friends and family the traditional approach to the Christmas table.

1. Put the giblets in a pan with 1 5 liters of cold water and bring to a boil. Remove the foam. Add chopped large onion, celery, bay leaf, parsley and orange zest. Cook for 90 minutes, then drain and cool.

2. Preheat oven to 190 g C. Pierce goose breast with a fork. Put in a baking dish, cover loosely with foil and bake for 1 hour. Then remove the foil, pour the juices to drain excess fat and keep baking potatoes.

3. Cover with foil and bake for another 45 minutes. Meanwhile, melt half the butter in a pan and fry the onion until soft, then add the chopped parsley, sage, breadcrumbs and hazelnuts. Make an incision along the entire circumference of the apple in the middle, put in an oven dish, filled with stuffing. Put the slices on top of the remaining butter.

4. Grease goose fat and drain excess fat. Cover with foil and bake only the legs for another 45 minutes, along with apples, then to get the apples and keep warm.

5. Leave a goose. Drain the oil in a separate pan, keeping 1 tablespoon of the form. Add the flour in a saucepan and put on a plate. Add 600 ml of giblet broth, wine and port wine, orange juice, stir until sauce boils and thickens. Add krasnosmorodinovoe jelly and cook for another 5 minutes. Goose pour sauce, served with stuffed apples.

Translated by site: wday.ru