Apple goose


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1. Brine the goose in salted water for for 24 to 48 hours in the fridge. 2. Remove from brine and prick the goose skin with a fork (or score with a knife). Set goose on a rack of a roasting pan. 3. Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan. 4.


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Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl. 3. Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching.


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Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all.


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Grey Goose Vodka 750ml Tom’s Wine Goa

Directions. In a small bowl, combine the prunes with the Armagnac. Cover and refrigerate for at least 2 hours or for up to 1 week. Drain the prunes well and reserve the liquid for another use.


Roast goose with apple stock image. Image of wine, roasted 23477415

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Nigel Slater’s Christmas roast goose, apple sauce, stuffing & gravy

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Roast goose with apple stock photo. Image of wine, appetizing 23477504

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Roast goose with apple stock photo. Image of stuffed 23477376

Soak the prunes for an hour in the port. Step 2. Preheat oven to 350 degrees. Step 3. Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes.


Apple goose

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Butter, extra virgin olive oil, Parmesan or Grana Padano. Pearà ( Veronese dialect term; lit. 'peppered') is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. [1] It is served exclusively together with bollito misto, making lesso e pearà ( lesso is Venetian for bollito ), a typical dish.


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In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2.


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