You are here: HomeInterestsFood and wineRecipesRoast Goose with Celery
ricette
Roast Goose with Celery
Ingredients
1 goose of 3-4 kg
2 carrots
2 onions
1 stick of celery + some large pieces of green celery
1 glass of dry white wine
3 tablesps of extra-virgin olive oil
Rosemary
Leaves of sage
Juniper berries
Salt and pepper to taste

Preparation
Clean the goose taking out the entrails, singe it and wash it thoroughly inside and out. Stuff the belly with a part of the celery, carrots and onions cut into pieces and add sage and rosemary to taste. Add salt and pepper, inside and out, and then sew up with cooking thread, tying up legs and wings as well.
Place the goose in an oven-dish with the rest of the vegetables and oil and cook at 104°C for 2 hours or more, sousing it with the white wine and turning now and then until it is completely cooked through. Take out of the oven and cut into pieces, arrange these on pre-heated plates and serve with the thickened and sieved sauce, with sticks of raw celery as accompaniment, seasoned as preferred.

INQUADRAMENTO GEOGRAFICO

This site uses cookies . To learn more or to make specific choices about the use of cookies click on " I want to be informed ." To express your consent click on " Accept" . If you ignore this banner , scrolling the page or continuing with navigation, however, you consent to the use of cookies .