We take a mortar, we grind in it sea salt, coriander, cumin and black pepper. Approximately at
- Cumin - 3 Teaspoons
- Black Pepper Pepper - 5 pieces
- Goose Whole (3.5 kg) - 1 Piece
- Raisins - 50 grams
- Dried apricots - 50 grams
- Potatoes - 1,5 Kilogram
- Garlic - 1 Tooth
- Dried coriander (coriander) - 1/2 Teaspoons
- Salt sea - 1 teaspoon
- Apples - 13 pieces
- Prunes - 50 Grams
- Shallots - 200 Grams
- White dry wine (table) - 300 Milliliters
- Pears - 5 pieces
We take a mortar, we grind in it sea salt, coriander, cumin and black pepper. Approximately this is how the resulting mixture should look. Gutting the goose (if you have already bought gutted - rejoice and skip this most uninteresting item). Very carefully rub the goose with a mixture of spices prepared by us. However, inside the goose spice is not added - there will be baked fruit, which should be baked without any spices. We take fire-resistant dishes, at the bottom we put a little goose fat. Half of the apples are cleaned from the cores and cut into small cubes. Mix with dried fruits. We start with our apple stuffing goose. The paws are tied with twine, but not very tightly - so that the filling does not fall out when baking. We put in the oven and bake for half an hour at a temperature of 200 degrees. Then we take the goose from the oven, water it with plenty of goose fat and send it back to the oven for another half an hour. After this time we do the following. We take the goose out of the oven, put all the allocated fat into another form for baking. Goose pour wine and put in the oven for another hour. In a form with fat, we spread out the cut potatoes, shallots, onions and garlic. Solim, sprinkle with cumin and bake for about 30 minutes in the oven - it will be something like a side dish. When the goose has been in the oven for 2 hours in total, we put apples and pears on it with the forks and bake it together for another hour, after which the goose will be completely ready and it will be possible to serve it solemnly to the table. Bon Appetit!
Servings: 6-7