Goose with oranges, baked in the oven

Goose with oranges, baked in the oven

Ingredients

Goose – 1 pc. (weight 2.5 kg)

Soy sauce – 70 ml

Seasoning for meat – 1 tbsp.

Garlic – 2 cloves

• 381 kcal
• 2 hours 30 minutes
• 2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I bring to your attention a recipe for baking goose with oranges in the oven. This dish can safely be considered ceremonial, because it not only tastes great, but is also spectacular in appearance.

Due to the correct marinade, the meat always comes out soft and juicy. The baking sleeve also plays an important role, because a large bird like a goose may not be one hundred percent baked, but due to the sleeve, this possibility is reduced to zero.

To ensure that the bird gets a beautiful golden brown crust, I constantly add honey to the marinade and cut the sleeve 30 minutes before the end of cooking. I stuff the belly with oranges, which give the dish a special smell and some piquancy.

Taking into account all these subtleties, you are guaranteed to receive a luxurious, festive dish for the whole family.

To make goose with oranges baked in the oven, prepare the ingredients according to the list for the recipe.

First make the marinade. To do this, squeeze the juice of 1 orange into a bowl, add salt, meat seasoning, watery honey, soy sauce and finely chopped (squeezed through a press) garlic. Stir thoroughly.

Rinse the bird carcass under cool running water, dry it and generously brush with the resulting marinade. It is necessary to lubricate not only the outside, but also the inside. Then wrap the goose in cling film and put it in the refrigerator for a couple of hours (maybe overnight (that is, in the dark) ). During this period of time, the marinade will saturate the meat, and after baking it will not be dry.

Wash the remaining oranges and, without peeling, cut into large slices. Fill the goose belly with them.

Then sew it up with thread or fasten it with wood skewers.

Place the goose stuffed with oranges into a roasting bag and tie the edges tightly.

Place in the oven preheated to 180 degrees. Bake for 1.5-2 hours, then carefully, so as not to get burned by the steam, cut the sleeve and cook for another 30 minutes, occasionally pouring the released fat over the carcass. The exact production time depends on the age and weight of the bird. You can check readiness with a sharp knife by piercing the meat in the thickest part: if the juice released is light, the goose is ready.

Serve the oven-baked goose with oranges hot on a large flat plate. Just before doing this, be sure to remove the thread with which you sewed up the abdomen.

Goose with apples in orange marinade

The dish looks very festive, the taste is unique, the poultry meat is very fragrant, apples and oranges add a non-standard flavor to the goose meat.

Ingredients for “Goose with apples in orange marinade”:

• Goose - 3 kg
• Orange – 4 pcs.
• Garlic - 5 teeth.
• Apple – 4 pcs.
• Honey - 1.5 tbsp. l.
• Soy sauce - 3 tbsp. l.
• Sunflower oil - 3 tbsp. l.
• Salt - 1.5 tsp.
• Spices - 1 tsp.

Production time: 150 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Goose with apples in orange marinade”:

Wash the goose carcass, remove remaining feathers with tweezers, and dry. In a blender bowl, chop garlic, 1 orange, and the zest of half an orange. Add honey, soy sauce and spices to the resulting mass (let sit for 10 minutes). Salt the dried goose outside and inside. Cut the apples into quarters and stuff the goose with them, alternating with orange slices. The hole through which we stuff the goose can be sewn up or pinned with toothpicks.

Next, you need to coat the goose with marinade on all sides, spread orange slices on it, pack it in foil and put it in the refrigerator to marinate (preferably overnight or day).

Preheat the oven to 230 degrees and place the goose for 20 minutes, further reduce the temperature to 190 degrees and bake for about 100 minutes. 30 minutes before the end of cooking, remove the foil from above for browning, and baste the goose with rendered fat for any 7-8 minutes. A three-kilogram goose will take about 2 and a half hours to cook. it tastes very unusual, solemn. Instead of goose, you can take duck, the taste is also mystical!

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Goose baked with oranges - step-by-step photo recipe for making it in the oven at home

Baked goose with oranges will turn out healthy and low-fat if you allow the fat to render out. Goose meat is rich in microelements and vitamins. This meat is recommended to be consumed during physical activity, after a long-term illness and to strengthen the immune system.

Christmas goose with oranges, baked in the oven, is quite simple to make if you use some tricks during the cooking process. The main highlight of baked goose is the tender, savory, juicy and at the same time salty meat that melts in your mouth. Therefore, it is better to marinate a carcass, especially a huge one (more than 5 kg), for 24 hours. The marinade can be used in a variety of ways: diluted apple cider vinegar and snow-white table wine. You can also use crushed cranberries, chokeberry juice, honey, mayonnaise with mustard, soy sauce or various sets of seasonings for grilling, shish kebab and baking.

To make the bird truly tasty and lean at home, it is necessary to pierce the goose skin in almost all places with a skewer before baking, without touching the meat. The juice that begins to release during baking must be used as a gravy. If you pour liquid over the carcass for any 15 minutes, it will not only acquire a golden brown crust, but also will not burn or dry out.

The cooking time for savory goose with oranges depends on the age and fat content of the bird. Larger birds will require additional baking or frying time. The same applies to mature birds. In such cases, you may need food foil, which is used for the best baking of the product, and is removed 30 minutes before the end of production. The carcass must be cooked until the fat is rendered, but no more, otherwise the meat will turn out dry.

One aspect may be the size of the goose: make sure your oven can accommodate and cook a whole goose. Also, the cost of the whole product is not affordable for everyone. Therefore, in both options you can purchase part of the goose and bake it most quickly and easily.

See how easy it is to make your own oven-baked goose with oranges in the step-by-step photo recipe below.

Ingredients

Manufacturing steps

Place all the necessary products on the work surface. Let the goose carcass come to room temperature, especially if the meat was frozen. Using a sharp knife, carefully remove the neck from the carcass (while leaving some of its skin), entrails and excess hanging fat. Wash the goose thoroughly in running water inside and out, trim the ends of the wings and dry the carcass with a cardboard towel. Then place the pieces of wings on a baking sheet covered with foil at a short distance from each other. Place the goose with its back down on top of the wings and tuck the skin from the neck under it.

Carefully, without touching the snow-white layer, cut off the zest of the oranges. Grind the peel and add to it 1.5 teaspoons of salt, sugar, spice mixture, pepper, also Shaoxing wine or dry sherry and soy sauce. Mix all this thoroughly and set aside. While the zest is infused, you need to rub the goose with chopped garlic and salt. After this, stuff it with pieces of ginger, chopped long feathers of green onions and oranges cut into four pieces.

Grind the orange zest with 5 spice powder, then rub the goose with the mixture given to us and leave to marinate. To achieve a rational result, you can leave the carcass to marinate overnight (that is, in the dark) . If preparing the dish is urgent, then leave the goose carcass for at least 30 minutes. During this time, you need to preheat the oven to 230 degrees Celsius.

Place the goose in a preheated oven and bake for 10 minutes at 230 degrees Celsius. Then reduce the temperature to 190 degrees and bake for 10-15 minutes for any 450 g of bird weight. The larger the goose carcass, the longer the production time. You can adjust the cooking time depending on the desired doneness of the meat, but do not dry it out! Baste the meat with the fat that comes out of the carcass for at least 30 minutes.

After half the cooking time has elapsed, you need to take 3-4 tablespoons of goose fat for baking potatoes. While the meat is cooking, you need to carefully wash the potatoes, so they will be cooked with their skins on. Then dry the vegetable, cut it into large pieces and mix with pepper, salt, spices or Provençal herbs and fat. Start baking the potatoes in the same cabinet half an hour before finishing the goose.

Once the goose is roasted, it should be removed from the oven and covered with foil to maintain temperature. Fry the potatoes for another 20 minutes at a temperature of 205 degrees Celsius. During this period of time, the potato pieces should darken and acquire a golden crust.

Serve the goose with oranges and roast potatoes. The carcass can be placed on lettuce leaves, decorated with herbs, small apples, slices of the freshest orange or frozen berries. The goose fat remaining in the pan can be poured into a jar and, for example, vegetables can be fried on it. And then you can safely cook an unsurpassed, fatty, fragrant broth from goose bones.

How to cook juicy goose in the oven: secrets and recipes

How to choose what to stuff and how to properly bake a whole goose so that the meat is soft and the crust is crispy.

The goose is arrogant not only in its habits, but also in its appearance: thick skin, heavy bones and a lot of fat. The meat is either not cooked through or comes out dry—you can’t chew it. And from time to time, incorrectly cooked goose has a sickening, fatty aftertaste. This is the most nutritious of all farm birds: 320 kcal per 100 grams.

But all these problems can really be avoided.

How to choose a goose

For baking in the oven, you should purchase a young goose. The three-month one will bake even faster than the six-month one, but the last one will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off at slaughter) and breastbone. The young goose's feet are yellow, their membranes are soft, and the sternum bone is elastic, like a chicken's. The old man's paws are red and rough, and his sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to know whether it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should take its previous shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and production will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The production time depends on this: 1 hour for any kilogram.

How to prepare a goose for roasting

It doesn’t matter what kind of bird ends up on store shelves already plucked and gutted. A goose purchased at a hypermarket can simply be washed under cool running water. But it’s still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires the most painstaking preparation. To get rid of rough bristles and end up with a crispy crust, take the carcass by the neck and dip it in boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When completely roasted, the goose does not need to be cut. It is only necessary to trim off excess fat on the neck, belly and tail. You may also want to trim off the last phalanges of the wings because if you don't wrap them in foil they will burn.

How to marinate and stuff a goose

To ensure that the goose meat is truly soft and tender, chefs advise marinating the meat ahead of time. This can be created using different methods. Eg.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
2. Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
3. Rub the carcass with salt and pour snow-white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without entrails, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed just before putting it in the oven. Stuff the carcass approximately two-thirds full (if you stuff it too tightly, the bird will not cook well) and sew up the belly with thread or pin it with toothpicks.

There are a huge number of interior options. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, sauerkraut, and so on. Let's look at three traditional recipes: with apples, prunes and oranges.

How to cook goose with apples

A good option for a festive table in the autumn. In September-October, sour and sweet and sour varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

• goose weighing 2–3 kg;
• 3 teaspoons salt;
• 3 teaspoons ground black pepper;
• dried basil and thyme - to taste;
• 1 head of garlic;
• 50 ml olive oil;
• 3 large sour apples;
• ½ lemon;
• 2 tablespoons of honey.

Manufacturing

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass well with them. After 8–10 hours, rub the goose with another consistency of garlic and olive oil passed through a press. Don't forget to treat the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove their core and cut into quarters. If desired, you can remove the skin. Sprinkle the apples with lemon juice and stuff the goose with them. Sew up the carcass with large stitches, wrap the wings with foil, and later the whole carcass.

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cool oven: due to slow heating, there will be a lot of fat, and the meat will turn out dry.

Bake the goose at the highest temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before it’s ready, take out the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

The introduction of a baking bag can speed up the manufacturing process. In a plastic sleeve, the goose will be better saturated with its juice, and prunes will add a sweet and sour aftertaste.

Ingredients

• goose weighing 3 kg;
• 3 tablespoons apple cider vinegar;
• 3 teaspoons salt;
• 3 teaspoons ground black pepper;
• 300 g pitted prunes;
• 1 tablespoon of vegetable oil.

Manufacturing

Place the cooked carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with cardboard towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

At this time, wash the prunes. If the berries are hard, soak them in hot water for a couple of minutes. Then stuff the goose with them. Sew the carcass with thread and, so that it just fits in the bag, tie the legs together.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not tear during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

A fully baked goose is a decoration for any feast. This dish will look especially beautiful on the New Year's table. For Christmas or New Year, you can bake a goose with oranges and tangerines. Also signs of the winter holiday.

Ingredients

• goose weighing 3 kg;
• 5 large oranges;
• 3 tablespoons soy sauce;
• 2 tablespoons honey;
• ½ teaspoons salt;
• ½ teaspoons paprika.

Manufacturing

Prepare the marinade: mix the juice of 1 orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Carefully rub the prepared goose carcass with the mixture given to us and keep it in the refrigerator for 5–6 hours, or better yet all night (that is, in the dark) . Do not discard the remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff the marinated goose with them. Wrap the legs and wings in foil. Place the bird on a baking sheet with a rack, back side down. Fill the bottom of the baking sheet with water.

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.