(Percentage of daily recommendation)
|Calorie||824 kcal||(39 %)|
|Protein||60.03 g||(61 %)|
|Fat||34.95 g||(30 %)|
|Carbohydrates||42.36 g||(28 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.89 g||(23 %)|
|Vitamin A||358.84 mg||(44,855 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.33 mg||(3 %)|
|Vitamin B₁||0.24 mg||(24 %)|
|Vitamin B₂||0.86 mg||(78 %)|
|Niacin||21.88 mg||(182 %)|
|Vitamin B₆||1.11 mg||(79 %)|
|Folate||51.66 μg||(17 %)|
|Pantothenic acid||3.91 mg||(65 %)|
|Biotin||0.5 μg||(1 %)|
|Vitamin B₁₂||0.97 μg||(32 %)|
|Vitamin C||35.2 mg||(37 %)|
|Potassium||1,191.75 mg||(30 %)|
|Calcium||115.02 mg||(12 %)|
|Magnesium||84.18 mg||(28 %)|
|Iron||8.25 mg||(55 %)|
|Zinc||6.65 mg||(83 %)|
|Saturated fatty acids||14.78 g|
- 1 Goose (4.5 kg or 9.9 pounds)
- freshly ground peppers
- 1 organic Orange
- 1 organic lemon
- 4 shallots
- 1 handful rosemary
- 3 Pear
- 3 Tbsps clarified butter
- 100 grams Gingerbread
- 1 pinch ground cloves
- 1 carrot
- ½ stalk Leeks
- ½ Celery root
- 150 grams Kumquat
- 800 milliliters dry white wine
- 1 handful marjoram
Remove giblets from goose and rinse goose inside and out, then pat dry. Season goose with salt and pepper, then place in a large roasting pan.
Rinse orange and lemon with hot water. Zest and juice orange and lemon. Combine lemon zest, half the orange zest and all the juice and pour mixture over goose. Chop goose heart and liver. Peel and mince shallots. Remove needles from 2-3 sprigs of rosemary and mince. Peel, core and dice pears.
Heat butter in a pan and cook heart and liver. Add shallots and cook until translucent. Add chopped rosemary, then remove from heat. Crumble gingerbread over pears, mix and season with salt, pepper and cloves. Fold into shallot mixture, then stuff into goose. Secure with kitchen twine and place in a roasting pan. Let sit overnight.
The next day, preheat the oven to 180°C (approximately 350°F).
Peel and dice carrot. Rinse and dice leeks and celery. Rinse and slice kumquats. Combine with vegetables and remaining rosemary. Add to roasting pan and pour in wine and 300 ml (approximately 10 ounces) of water. Place pan in the oven and roast for about 1.5 hours.
Goose should have crisp skin after roasting. If not, place under the broiler for 5 minutes.
Add marjoram and season again with salt and pepper. Return to the oven and roast 1 1/2 hours more. Add water if needed.
After cooking, goose should be crisp. If not, place under the broiler until golden. Remove, pour pan juices through a sieve, or leave chunky and season with salt and pepper.
Sprinkle remaining orange zest onto goose and top with some kumquats.
Serve, as desired, with cabbage or potato and apple gratin.