Ingredients with Measurements:
- 1 whole duck or goose (about 4-5 kg)
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 apple, cored and chopped
- 1 orange, sliced
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 cup chicken or vegetable broth
- 1 cup dry white wine
- 1/2 cup butter, softened
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup chopped fresh sage leaves
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
- Gravy boat
Step-by-step instructions:
Preparation:
1. Preheat the oven to 180°C/350°F.
2. Rinse the duck or goose inside and out with cold water and pat dry with paper towels.
3. Season the inside of the bird with salt, pepper, thyme, rosemary, and sage.
4. Stuff the bird with the chopped onions, carrots, celery, apple, and orange slices.
5. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Place the bird breast side up in a roasting pan.
Roasting:
1. Roast the bird in the preheated oven for 3-4 hours, or until the internal temperature of the thickest part of the bird reaches 75°C/165°F.
2. Baste the bird with its own juices every 30 minutes.
3. In the last 30 minutes of cooking, spread the softened butter over the skin of the bird to make it crispy and golden brown.
Gravy:
1. Remove the bird from the roasting pan and let it rest on a cutting board for 15-20 minutes before carving.
2. Pour the drippings from the roasting pan into a measuring cup and let the fat rise to the top.
3. Skim off the fat and discard it.
4. Add enough chicken or vegetable broth to the drippings to make 2 cups of liquid.
5. In a saucepan, melt the brown sugar over medium heat until it turns into caramel.
6. Add the balsamic vinegar and stir until the caramel dissolves.
7. Add the chopped sage leaves and cook for 1-2 minutes.
8. Add the flour and stir until it forms a paste.
9. Gradually whisk in the drippings and broth mixture until the gravy thickens.
10. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
180°C/350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 35g
Carbohydrates: 10g
Protein: 60g
Substitutions for ingredients:
- You can use chicken instead of duck or goose.
- You can use red wine instead of white wine.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add chopped garlic and ginger to the stuffing.
- You can add chopped walnuts or chestnuts to the stuffing.
- You can add dried cranberries or raisins to the stuffing.
Tips and tricks:
- To make the skin of the bird crispy, prick it all over with a fork before roasting.
- To prevent the bird from drying out, cover it with foil for the first 2 hours of roasting.
- To make the gravy smoother, strain it through a fine-mesh sieve before serving.
Storage instructions:
- Store the leftover bird and gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 180°C/350°F.
- Place the leftover bird in a roasting pan and cover it with foil.
- Roast for 20-30 minutes, or until heated through.
- Reheat the gravy in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Arrange the carved bird on a platter and pour the gravy into a gravy boat.
- Garnish the platter with fresh herbs, such as sage or thyme.
- Serve with roasted potatoes and green beans.
Garnishes:
- Fresh herbs, such as sage or thyme
- Orange slices
- Cranberries
Pairings:
- Dry white wine, such as Chardonnay or Sauvignon Blanc
- Sparkling wine, such as Prosecco or Champagne
Suggested side dishes:
- Roasted potatoes
- Green beans
- Brussels sprouts
- Carrots
- Stuffing
Troubleshooting advice:
- If the skin of the bird is not crispy enough, increase the oven temperature to 200°C/400°F for the last 10-15 minutes of roasting.
- If the bird is not cooked through, return it to the oven and check the temperature every 10-15 minutes until it reaches 75°C/165°F.
Food safety advice:
- Always wash your hands and utensils before and after handling raw poultry.
- Cook the bird to an internal temperature of 75°C/165°F to kill any harmful bacteria.
- Refrigerate leftovers within 2 hours of cooking.
Food history:
- Weihnachtsgans is a traditional German Christmas dish that dates back to the Middle Ages.
- It was originally a peasant dish, as geese were more affordable than other meats.
- Today, it is considered a festive dish and is often served with red cabbage and potato dumplings.
Flavor profiles:
- The bird is savory and rich, with a crispy skin and tender meat.
- The stuffing adds sweetness and texture, with hints of apple and orange.
- The gravy is tangy and herbaceous, with a touch of sweetness from the caramelized onions.
Serving suggestions:
- Serve the bird and gravy with a side of roasted vegetables and a glass of white wine.
- Light candles and play Christmas music to create a festive atmosphere.
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Region: German