Ingredients
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
salt
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.