Festive Roast Goose
Use this recipe with:
- Convotherm maxx pro
This recipe is also available for the following combi ovens:
Long
Stage 1
130 °C
- Convection
- 00:10 | -
- 4
Stage 2
90 °C
- Convection
- 00:20 | -
- 5
- 3
Stage 3
90 °C
- Convection
- - | 22 °C
- 1
Stage 4
70 °C
- Convection
- 00:20 | -
- 5
- 3
Stage 5
70 °C
- Convection
- - | -
- 1
Stage 6
230 °C
- Convection
- 00:10 | -
- 5
- 5
| 1 | pcs | Whole goose |
| 4 | pcs | Oranges |
| 4 | pcs | Apples |
| pinch | Mugwort | |
| Ingredients | ||
| Clean the goose and remove the innards. Stuff the inside of the goose with apples, peeled oranges, salt, pepper and mugwort |
| 1. Food Preparation |
| Place on a grid and a granite painted tray underneath. It is best to cook overnight at low temperature. The next day, remove the goose from the oven and preheat it to 230°C / 446°F. Meanwhile, season the outside of the goose with salt and pepper. Then crust with Stage 6. Then the goose can be portioned, the goose fat carefully poured out of the tray and a sauce made with the gravy, red wine, orange juice and a little Calvados liqueur. The goose fat can be served cold with freshly baked bread as a starter or used with the next red cabbage. |
| 2. Cooking Instruction |
| Serve with red cabbage and potato dumplings, or brussels sprouts and potato noodles (Schupfnoodles). |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
