Pawaru-Grahmata

№ 23VII. nodaļa

Zosu cepets

Roast goose stuffed with apples, chestnuts and mugwort

  • Serves 6
  • about 4 hours
  • Melnraksts · vēl nav izmēģināts

1796Sohsu zeppets.

Modernizētslpp. 284–285 · PDF 298–299
6 porcijas

The book gives no quantities except the goose's weight: anything over 10 or 11 mārciņas (4.2–4.6 kg) is just fat. The amounts below are ours.

Method

6 soļi
  1. Take the goose out of the fridge an hour before roasting. Pull out the loose fat from inside the cavity and keep it for another use. Pat the goose dry inside and out and rub the inside with half the salt.
  2. Mix the apples, chestnuts and mugwort and fill the body loosely. Sew or skewer the opening shut. Prick the skin all over the fatty parts (breast sides, under the legs) without piercing the meat (our addition). Rub the outside with the rest of the salt.
  3. Heat the oven to 170 °C. Put the goose breast up on a rack in a deep roasting tin and pour the boiling water over it.
  4. Roast for about 3 hours, basting with the fat from the tin every 30 minutes. Pour off the fat into a bowl as it builds up (keep it; goose fat is valuable). The goose is done when the thickest part of the thigh reaches 80 °C, the breast at least 70 °C and the centre of the stuffing 75 °C. For a crisper skin, turn the oven up to 220 °C for the last 15 minutes.
  5. Rest the goose for 20 minutes. Meanwhile, pour off almost all the fat from the tin, add 200 ml water and scrape up the brown bits over the heat. Strain into a small pan, add the butter and bring to the boil. Serve this separately in a sauceboat.
  6. If you like, fry the liver in butter for 2–3 minutes on each side, until just firm (70 °C inside), slice it and serve with the anchovy sauce.

Notes

What the book says vs. what we added

the book kills the goose a day ahead, catches the blood in vinegar, stirring all the time, plucks it while still warm, singes it, scorches the feet so their thick skin pulls off, rubs the bird white with flour or bran, cuts off the neck short and the feet at the joint, and takes out the leaf fat, gizzard, liver and innards. The goose then soaks for 2 hours, is salted inside, stuffed with mugwort, apples and boiled peeled chestnuts, or fried bread cubes, or sauerkraut, sewn up and roasted on the spit for about 3 hours, basted first with boiling water and then with its own fat. At the end butter is warmed with the goose fat and served separately in a sauceboat. The liver can be roasted separately and served with anchovy sauce. Pricking the skin, the temperatures, the deglazed sauce and all amounts are ours.

Oven or spit

the book says the goose can also be roasted in the oven. On a large rotisserie, allow about 3 hours and keep a tin underneath for the fat.

The soak

we skip the book's two hours in water; a dry skin crisps better.

Stuffing

the book offers three: mugwort with apples and chestnuts (we use all three together), bread cubes fried in butter, or sauerkraut. Dried mugwort (German Beifuß) is sold in German, Polish and Baltic shops; it is bitter and aromatic and helps with the goose's fat.

Giblets

the book wraps the cut-off feet in the salted intestines and cooks the innards with sour dumplings (04-029) or as you like. The neck, heart and gizzard make a good broth today.

Lean goose

a lean goose needs plenty of butter for basting, "but it isn't tasty".

Ducks are roasted the same way, stuffed or unstuffed, in about 2 hours on the spit. For a 2.2–2.5 kg duck, allow 1¾–2 hours at 170 °C, to 80 °C in the thigh.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt