Christmas Goose


3 kg goose

1 handful of dry mustard

1000 ml water

200g dry mustard

150g quince

40 g dried apricots

120g cooked chestnuts

220g couscous

chilli, cumin


1/2 lemon

30 ml vodka

600 g apples (antonovka)

50 g cranberries

12 g honey

30 g sugar

750g red cabbage

Step by step recipe

Step 1

Defrost the goose, rinse and seared. Remove the carcass without damaging the skin. Rub the prepared carcass with dry mustard (1 handful) and marinate in water mixed with mustard. Leave for the night.

Step 2

Prepare the stuffing. Roughly chop the quinces, apricots and chestnuts. Scald the couscous with boiling water. Chop the chilli and cumin. Mix with the other ingredients and drizzle with lemon juice. Stuff the goose and sew up the belly with thick white thread. Drizzle with vodka and place in the oven. Bake for 2 hours at 150-160°C, turning from side to side. 30-40 minutes before the end, take the goose out every 10 minutes and pour out the juice.

Step 3

Core the apples, stuff them with cranberries, add honey and a dusting of granulated sugar. Place in the oven and bake for 10 minutes at 180°C.

Step 4.

Add apples to the cooked goose (10 minutes). Fry the cabbage in butter. Serve with the cooked goose as a garnish.

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