Goose with currant sauce recipe
Goose with Currant Sauce recipe
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|1||goose, 3 kg|
|800 ml||dry red wine|
|1||cooking apples, cored, cut into wedges|
|1||orange, unpeeled, sectioned|
|For the current sauce:|
|60 ml||red currant jelly|
|3 tbsp||Worcestershire sauce|
|2 tbsp||butter, melted|
Combine orange sections and apple wedges in a bowl. Toss well. Spoon fruit into cavities of goose.
Place goose in 1 or 2 prepared oven cooking bags, breast side up.
Combine wine and water and pour half of the liquid into each bag or all liquid into 1 large bag. Seal.
Preheat oven to 180°C.
Cut 6 small slits in bag and place bags in a large shallow pan. Bake for 3 hours.
Combine all the ingredients for the sauce in a small saucepan. Cook over medium heat, stirring constantly, until mixture begins to thicken.
ca. 30 min
Grade of difficulty:
Calories per portion:
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