Bird

Goose in a sleeve


Ingredients for making goose in a sleeve

Ingredients for preparing a goose in a sleeve:

  1. Goose (gutted, plucked) 2.5-3 kg

For marinade:

  1. Mayonnaise 4-5 tablespoons
  2. Freshly ground black pepper to your liking
  3. Table salt to your liking
  4. Honey (any grade) 1 tablespoon
  5. Mustard 1 teaspoon (medium hot)

For filling:

  1. Prunes 100-150 grams
  2. Lemon 0.5 pieces
  3. Green apples (preferably Antonovka varieties) 3-5 pieces
  • Main Ingredients Goose
  • Serving 6 servings
  • World Cuisine

Inventory:

Cutting board, Sharp knife, Oven, Refrigerator, Baking tray, Kitchen paper towel, Toothpicks, Bowl, Cling film, Cloth threads, Chef's sleeve, Serving flat dish

Cooking a goose in a sleeve:

Step 1: Prepare the goose.

First, thoroughly rinse the goose carcass under running cold water, then drain it with a kitchen towel. Carefully trim all excess grease and film, and cut off the tips of the wings. The skin on the neck of a goose gently tuck and secure with toothpicks.


Step 2: Prepare the goose marinade.

To prepare the marinade, combine in a deep bowl mayonnaise, mustard, honey, salt and freshly ground black pepper. Mix everything well until the mixture is homogeneous. Then grate the goose with marinade inside and out. Then tightly wrap the goose in cling film and remove in the fridge, the best thing all night. After this time, free the carcass from the film and sprinkle the goose with the juice of half a lemon.

Step 3: Prepare the filling for the goose.

Wash the apples well under cold running water, remove the cores, then cut them into large slices. Rinse the prunes well, and then dry with a paper towel. You can leave them whole, or you can cut them in half as you like best. Mix prunes with apples. Now the goose’s belly gently fill fruit filling. At the same time, note that you do not need to ram the filling tightly.

Step 4: Prepare the goose for baking.

After that, gently chop the goose’s abdomen with toothpicks. You can also sew on the abdomen with special food threads, at your discretion. Goose wings and legs tie with a thick thread - this will give the bird a more compact shape. Now move the bird to the cook sleeve. Best to lay the bird back downso that the seam of the sleeve is on top, and the ends of the sleeve can rise up.

Step 5: Bake the goose in the sleeve.

Preheat the oven up to 200 degrees, place the goose in the sleeve on a baking sheet and place in a well-heated oven. Bake at this temperature for about half an hour, then reduce it up to 180 degrees. Bake the bird for about 2-2.5 hourswithout flipping.

Step 6: We serve the goose in the sleeve.

When the goose is ready, remove it from the oven, carefully drain the fat formed on the baking sheet. Let the goose cool down a bit 15 minutes it will be enough for this. Then, on a large flat serving dish, beautifully spread the filling and the already cut goose. Serve the finished dish while still hot to the table.
Good appetite!

Recipe Tips:

- It is best to bake a goose in the sleeve, and not in foil, as this is much more convenient and significantly reduces the cooking time of the bird.

- The cooking time depends on the weight of the bird. Calculate something like this, each kilogram takes about 40-45 minutes, plus 30-35 minutes to prepare the entire mass of the bird.

- If the goose that you decided to cook is not young, then its meat can turn out to be rather dry and tough. To avoid this, try to pickle the bird as long as possible, up to a day.