so, I finally managed to translate this goose recipe - or at least I hope I managed
german goose roast
1 goose
2 apples
2 pears
300g mixed dried fruits, e.g. prunes, figs, apples, dates, raisins, peaches etc
Salt
pepper
100 ml Calvados
200 ml applejuice
water
soak the dried fruits with Calvados and applejuice for at least three hours.
peel apples and pears and cut into quarters.
rub the inside of the goose with salt and pepper
mix the soaked fruits with the giblets (?) of the goose, stuff the bird and stitch it.
place the goose with breast down on drip pan in lower section of a cold oven.
Turn on at 160°C/320°F.
After 45min remove fat from pan and add a cup of water, do this about every hour for about three times.
Collect the fat/water and place at very cold (fridge etc).
After three hours turn the goose on its back and roast for another 1,5h.
shortly before the goose is ready you may brush with ice-cold water, it gives the skin a shiny crusty note.
After 5h the goose should be brown all around, if not raise the temperature to 250°C/480°C and keep the oven door slightly open.
Meanwhile take the roastjuice out of the cold an place in casserole, heat and thicken with flourbutter or cornstarch, taste as you like.
*************
I have to admit, I don't like goose so much, it's too fat for me - and if I want to eat I visit the restaurant, at thus time of the year you get the goose roast almost everywhere.
