Goose with apples and cranberries

Ingredients

• 1 goose weighing 4-4.5 kg
• medium sea salt
• 2 tsp drinking soda
• 2 large onions
• 6 strong apples
• some cranberries for garnish
• 750 ml dry white wine
• 1 cup fresh or frozen cranberries
• 120 ml of honey
• 120 ml white wine vinegar
• 1 tbsp table mustard
• 1 tbsp fresh grated ginger
• 2 tbsp butter

Cooking

Step 1

Prepare the goose carcass. Cut out the spine with kitchen scissors. Press down on the sternum to flatten the bird. Trim the wings. Slide your fingers under the skin and pull it back on the breast, thighs and back, being careful not to tear. With a culinary needle or a sharp knitting needle, prick the fatty parts on the breast and thighs. Rub the inside of the bird with 2 tsp. salt and 1 tsp. black pepper, turn over and grate 1 tsp. salt under the skin. Pull the legs to the bottom of the breast and tie with cooking string.

Step 2

Mix in a bowl 1 tbsp. l. salt, 1 tsp. ground black pepper and soda. Dry the skin of the bird with paper towels, sprinkle with the mixture and rub it into the skin.

Step 3

Cut the onions in half. Cut the apples into 4 pieces, remove the core. Transfer the goose to the broiler, skin side up, placing an onion half under each leg and breast. Leave for 1 hour at room temperature.

Step 4

Place a rack in the bottom third of the oven. Preheat oven to 135°C. Place the roaster on the grate and roast the goose for 2.5-3 hours. Place the apples in the roaster an hour before the end of baking.

Step 5

Remove from oven and leave at room temperature for 30 minutes or more. Up to 1.5 hours. In 30 minutes. before returning the goose to the oven, increase the oven temperature to 235°C. Transfer the apples to a platter, cover with foil and keep warm.

Step 6

While the goose is resting, prepare the glaze. Combine wine, cranberries, honey, vinegar, mustard, and ginger in a small saucepan. Cook, stirring, over moderate heat for about 30 minutes. Strain the glaze through a fine sieve into a measuring cup, squeezing out the hard parts. Pour 150 ml into a clean bowl, leave.

Step 7

Brush the goose with 1/3 of the glaze remaining in the measuring cup and place in the oven for 7 minutes. Brush again with glaze and return to oven for another 7 minutes. Repeat one more time. Transfer the goose to a cutting board and let it rest for 20 minutes.

Step 8

Meanwhile skim the fat off the surface of the sauce in a roasting pan and strain the sauce. You will have approximately 500 ml of sauce. Leave for 5 minutes, remove the fat, pour into a saucepan, add the remaining glaze. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in the cold butter in two batches.

Step 9

Cut the goose, transfer to a dish along with apples and cranberries. Serve the sauce separately in a gravy boat.