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Roast goose from Antwerp Recipe

Roast goose from Antwerp

Recipe Ingredients for Roast goose from Antwerp

4500 g Goose
some Marjoram and thyme
some Paprika sweet
some Salt, pepper and water
500 grams Small potatoes
some Salt and pepper
some Peppers
3 tbsp Goose fat
2 large Onion
2 pcs Garlic cloves
250 grams Sausage mass
1 bunch Parsley
some Gravy / fond
2 cups Water

Roast goose from Antwerp Recipe Directions

Peel the potatoes, dry them and sprinkle with salt, pepper and paprika. Heat 2-3 tablespoons of goose fat in a pan in it a small cut and a quartered onion with the chopped garlic cloves until golden yellow. Add the potatoes and cook undercooked while turning.

Exclude the goose and take out the fat, cut the bean-sized gland in the rump. The goose Wash and dry rub inside with marjoram and thyme and fill. Place in a roasting pan and roast at 200 degrees with the lid closed.

Turn after half the cooking time the goose. For the last ten minutes take the lid off the roasting pan, and baste the goose with the mixture of paprika, salt and water. Roasting pan for the remaining time left open. Boil the sauce for the meat juices with the water and press through a sieve.


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