Description
This dish I cooked in the new year, based on a chicken recipe Moroccan magazine "Deli". I hope You use this recipe, because the goose turned out tender, delicious and flavorful.
Ingredients
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Goose
1 piece
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Dried fruits
200 g
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Garlic
6 tooth
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Lemon
2 piece
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Sauce
100 ml
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Orange juice
400 ml
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Honey
6 Tbsp
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Olive oil
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Spices
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Cranberry
1 handful
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Apple
3 piece
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Cilantro
2 handful
Cooking
Erase the zest from lemons and squeeze out one lemon juice.
In a blender whisk the zest and juice with pomegranate sauce, garlic,1 handful leaves of coriander, sumac, cumin, seeds of fennel, chili, black pepper and salt. Mix olive oil and whisk again. Generously brush all over the goose outside and inside.
Put in the oven bag and leave to marinate for a day or two in the fridge.
Orange juice mix with honey and over medium heat boil down by a third, stirring constantly.
At the very end add dried fruit and cranberries, stir. Remove from heat, let stand for 10-15 minutes.
Remove the dried fruit from the syrup. The rest of the chopped cilantro, mix with the squeezed juice and pulp of one lemon.
Goose remove from the package, the inside and outside brush the orange syrup, put the dried fruit and apples with pears.
Zasypnica the edges with toothpicks (or thread) of the legs of the goose, wrap with foil.
Bake in the oven at a temperature of 220 deg. about 1.5 hours, periodically pouring juice. In the end, cover the goose with foil, so not burnt.
Delicious, fragrant goose with a Moroccan slant ready. So handsome not ashamed to entertain guests.
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