Festive Roast Bird

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Festive Roast Bird
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
2041
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,041 kcal(97 %)
Protein241.44 g(246 %)
Fat105.56 g(91 %)
Carbohydrates16.05 g(11 %)
Sugar added0 g(0 %)
Roughage2.81 g(9 %)
Vitamin A105.2 mg(13,150 %)
Vitamin D0 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.79 mg(79 %)
Vitamin B₂3.28 mg(298 %)
Niacin89.49 mg(746 %)
Vitamin B₆3.98 mg(284 %)
Folate107.52 μg(36 %)
Pantothenic acid15.34 mg(256 %)
Biotin2.12 μg(5 %)
Vitamin B₁₂4.07 μg(136 %)
Vitamin C6.42 mg(7 %)
Potassium3,369.34 mg(84 %)
Calcium128.13 mg(13 %)
Magnesium215.36 mg(72 %)
Iron24.04 mg(160 %)
Iodine0.5 μg(0 %)
Zinc26.44 mg(331 %)
Saturated fatty acids37.96 g
Cholesterol798.32 mg

Ingredients

for
6
Ingredients
176 ounces Goose (oven-ready)
1 onion (quartered)
salt
peppers
4 eating Apple
For the garnish
Chives
lemon zest
How healthy are the main ingredients?
onionsaltAppleChives

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Place the goose on a rack over a large roasting tin.
2.
Prick the bird all over with a fork and place the onion quarters in the cavity. Season the goose well with salt and pepper.
3.
Roast for 1 hour, then carefully pour off the fat from the roasting tin into a large heatproof bowl.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 60-80 minutes, until cooked through. Pierce the thickest part of the thigh with a skewer - the juices will run clear when the goose is cooked.
5.
Remove the goose from the oven and pour off the fat as before. Place on a warm serving platter. Cover loosely with foil and allow to stand for 25-30 minutes before serving.
6.
Cut a ‘lid’ off the top of each apple. Using a melon baller, carefully scoop out the core. Replace the 'lids' and place in the roasting tin.
7.
Drizzle with goose fat and cook for 20-30 minutes until tender, but still whole.
8.
Garnish the goose with chives and lemon zest and serve with the roast apples.