- Gutted and plucked goose - 3 Kilogram
- Mayonnaise - 4-5 Art. spoons
- Freshly ground pepper and salt - - To taste
- Honey - 1 st. a spoon
- Mustard - 1 st. a spoon
- Prunes - 100-150 Grams
- Apples - 3-5 pieces
- Lemon - 1 piece
First we need to thoroughly wash our goose, dry it, cut off the tips of the wings, cut off excess fat. Prepare a marinade for our goose, mixing mayonnaise, honey, mustard, salt and pepper. The resulting mixture is thoroughly rubbed by the goose. We wrap the goose in a food film or cellophane bag - and send it to the refrigerator for the night. Let it marinate. After an hour we take the goose out of the fridge, sprinkle it with freshly squeezed lemon juice. Now we prepare the stuffing for the goose: we will peel the apples from the hearts and cut them into large slices, we will simply rinse and prune the prunes. We stuff the belly of the goose with prunes and apples. Too tightly tampering is not necessary - how much will fit, so much will fit. We fasten the abdomen with toothpicks or sew it with food threads. The legs are also tightened with threads - so that the duck was more compact and did not fall apart during baking. Actually, the goose is ready for baking - now it must be placed in the sleeve for baking with the backside down (seam up). Put the goose in the oven, heated to 200 degrees (on the middle shelf). Bake for 30 minutes, then reduce the temperature to 180 degrees and bake another 2-2.5 hours (depending on how large you have goose). Ready goose is extracted from the sleeve for baking, the discharged fat is drained, and the goose is laid out on a large plate and served to the table along with the baked apples and prunes. Bon Appetit! :)
Servings: 10-13