Last Recipes




Number of persons

1 goose of 4 kg with its gizzard, heart and liver

1 carrot

1 onion

2 cloves

2 leeks

100 g butter

1/2 loaf of bread

1 clove of garlic


Onion bell

Pepper and flower of salt


Total Time: 5h45
Preparation time: 40 min
Cooking time: 5h05

Remove the goose and butter from the refrigerator 1 hour before cooking.
Prepare a broth with 1.5l of water, carrot, onion studded with cloves, sliced leeks, let cook at least 30 minutes.
Put in this broth the fins, the gizzard cut in 3, the gizzard cut in slices, the heart cut in two and the liver.
Heat this broth. When it boils, put it in a rectangular ovenproof dish.
Place a rack on this broth and place your goose on top, season with salt and pepper.
Wrap the whole thing in aluminium foil to enclose the goose and put in the oven for 1 hour at 150°C (thermostat 5). The goose will be steamed, which will make it softer.
Take the goose out and turn up your oven to 220°C (thermostat 7-8), natural convection.
Put your broth in a saucepan and cook for 1 hour at low simmer, adding salt and pepper after 30 minutes.
Strain the broth, let it cool down and then put it in the fridge so that you can later remove the layer of fat that will form on the surface.
Mix the gizzard, liver, heart and bread crumb with a little parsley.
Rub the remaining bread crusts generously with the garlic, then refill with the mixed preparation.
Stuff the goose with these pieces of bread and stuffing.
Season the goose with salt and pepper and coat it with butter.
Place in the oven at 220°C, cook for 20 min, then lower to 180°C (gas mark 6). Cook for another 2 hours, taking care to baste every 30 minutes, turning the goose on all sides. Once cooked, put it in aluminium foil to keep it warm and make it even softer.
Discard the cooking juices, but keep the dirty dish available.
Remove your broth from the refrigerator and remove the superficial layer of fat.
Reduce the broth over low heat.
Pour the hot broth into the dirty dish, and let it heat up to loosen the juices. You can use a spatula. Pour into a gravy boat.
Cut up the goose and place a few grains of fleur de sel on each piece and a little ground pepper.
Enjoy your meal!

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