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Dithmarscher roast goose with chestnut stuffing pumpkin Recipe

Dithmarscher roast goose with chestnut stuffing pumpkin

Recipe Ingredients for Dithmarscher roast goose with chestnut stuffing pumpkin

AmountIngredient
1 pc Dithmarscher Goose (4 kilograms)
2 tbsp Vegetable oil
2 pcs Onions
1 80 kg
Pumpkin 3 pc
Apples 250 grams
Chestnuts (peeled) 200 grams
Potatoes 1 pinch
Sugarcane 1 bunch
fresh sage 1 zw
fresh thyme 1 Pk
Polenta (corn meal) 500 ml
Milk 50 g
Parmesan (grated) 1 pinch
Nutmeg 1 pinch
Salt 1 pinch
Pepper 100 grams
Parsley (chopped) 2 pcs
Yolk 1 tbsp
Olive oil 100 grams
Sugar 100 grams
Butter 4 tbsp
Water 250 grams
Chestnuts (and / or walnuts) 1 pc
Shallot (chopped fine) 4 Bl
Sage (dried) 1 tbsp
Butter 400 ml
liquid meat stock 50 g
Pat of butter
Filling:
Inserts:
Caramelized walnuts and chestnuts
Sauce:

Dithmarscher roast goose with chestnut stuffing pumpkin Recipe Directions

The ingredients for the stuffing cubes, saute in a pan with olive oil, salt, pepper, sugar, sage and thyme, then allow to cool. Exclude the goose, wash, pat dry and season with little salt and lots of pepper. The goose with stuffing and tie the cooled filling. Place in a roasting tin (roasting pan), let cook with 1 tablespoon oil and überträufeln at 180 degrees for about two to 2.5 hours. In between, basting with fat out of shape.

Meanwhile, the corn grits in milk (according to package specification) to the boil and stir in garlic, salt, pepper, nutmeg, parmesan cheese, chopped parsley and 2 egg yolks. The mass is about an inch thick can be cast into a shallow baking dish to cool and. Cut pieces in any shape or cut out and fry in olive oil just until golden brown on both sides.

If desired, to give the sauce: shallot in butter with sage leaves can braise, add white wine, pour the meat stock and reduce to sauce. Just before serving, stir in a few knobs of butter.

Caramelized walnuts and chestnuts: sugar, butter and 4 tablespoons of water to a boil. Add the peeled chestnuts and walnuts.


 

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