Christmas goose (duck) with apples
Required:
goose (duck),
green apples (better Antonovka),
3 oranges,
Dried apricots
prunes
kernels
bulb.
Preparation:
Carcase poultry thoroughly wash and dry. Inside and outside with salt and pepper, sprinkle with sweet red pepper, paprika, garlic, grate inside. Prepare stuffing: peeled and diced apples, mix with nuts, prunes, apricots, peeled and cut in slices of orange. Stuffing put inside the carcass and carcass thread to sew up a hole or stab wooden sticks to the skin did not disperse and the juice from the fruit does not follow, and is absorbed into the meat. Carcass coat with sewn on all sides with vegetable oil, if you want the skin was ruddy and crispy, and not "cooked", and put in a deep protven or utyatnitsu. Next put a whole or cut in half the apples in their skins and peeled and cut into four parts of an onion. Close utyatnitsu protven lid or tightly with foil and place about three hours on medium heat in the oven, pour over every half hour derived from poultry fat. The last 15-20 minutes, remove the lid, pour the remaining oil, pour the duck orange juice and brown in the oven without the lid. Serve on a large platter, sprinkled with herbs, surrounding tushivshimisya circles of fresh apples and oranges.
Required:
goose (duck),
green apples (better Antonovka),
3 oranges,
Dried apricots
prunes
kernels
bulb.
Preparation:
Carcase poultry thoroughly wash and dry. Inside and outside with salt and pepper, sprinkle with sweet red pepper, paprika, garlic, grate inside. Prepare stuffing: peeled and diced apples, mix with nuts, prunes, apricots, peeled and cut in slices of orange. Stuffing put inside the carcass and carcass thread to sew up a hole or stab wooden sticks to the skin did not disperse and the juice from the fruit does not follow, and is absorbed into the meat. Carcass coat with sewn on all sides with vegetable oil, if you want the skin was ruddy and crispy, and not "cooked", and put in a deep protven or utyatnitsu. Next put a whole or cut in half the apples in their skins and peeled and cut into four parts of an onion. Close utyatnitsu protven lid or tightly with foil and place about three hours on medium heat in the oven, pour over every half hour derived from poultry fat. The last 15-20 minutes, remove the lid, pour the remaining oil, pour the duck orange juice and brown in the oven without the lid. Serve on a large platter, sprinkled with herbs, surrounding tushivshimisya circles of fresh apples and oranges.
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