Crispy Orange-Glazed Whole Goose

Rosy, delicious! The perfect holiday dish! It is recommended to serve the whole goose with oranges with a crispy crust as a main course with a side dish of potatoes, cereals, baked or boiled vegetables. You can add any sauce.
cook time: 5h
Lucas Halstead
Crispy Orange-Glazed Whole Goose

Nutrition Facts (per serving)

222
Calories
12g
Fat
6g
Carbs
23g
Protein

Ingredients (12 portions)

Basic:

Salt 1 tsp
Ground black pepper to taste
Oranges 2 pc
Honey 60 g
Vegetable oil 50 ml
Soy sauce 100 ml
Goose 2 kg

Recipe instructions

Step 1

Step 1
How to make a whole goose with oranges with a crispy crust? Prepare all the necessary products. Rinse the goose thoroughly in running water, remove all excess, cut out the gland from the tail, rinse again inside and out. Dry with paper towels.

Step 2

Step 2
In a salad bowl or deep bowl, mix soy sauce, salt (keep in mind that soy sauce is also salty!), ground black pepper, honey and odorless vegetable oil. Honey must be added — without this ingredient we will not get a golden, caramelized crust on the baked bird. If the honey is candied, then first melt it in a water bath or in the microwave.

Step 3

Step 3
Rub the prepared marinade over the bird inside and out, leaving half the sauce. Refrigerate the goose carcass for 1 hour to marinate. Then remove and rub again with the remaining marinade. Use light pressure to rub the marinade into the skin, especially on the breast.

Step 4

Step 4
Wash the oranges, dry them, and peel them. Cut off the entire white layer underneath on the fruit — it is very bitter and can ruin the entire taste of the dish. Cut the peeled fruits into slices or slices. Remove the seeds.

Step 5

Step 5
Stuff the goose carcass as deeply and densely as possible with orange slices. Leave the carcass at room temperature for 1 hour, since cold poultry is not baked — it may remain raw inside after heat treatment.

Step 6

Step 6
Place the stuffed goose in a baking sleeve, tie the edges of the sleeve well so that there are no air escapes and place in a baking dish. Place the pan in an oven preheated to 220 C and bake for about 2 hours. A bird is always baked based on its weight: a carcass weighing 2 kg is baked for 2 hours. The times are approximate, use your oven as a guide. Read about the operation of ovens in a separate article under the steps.

Step 7

Step 7
After 2 hours, remove the mold and cut the sleeve, being very careful not to get burned by the steam. Remove the sleeve and bake the bird until golden brown. If the skin starts to burn on any side, cover it with foil or parchment paper to ensure even browning.

Step 8

Step 8
Remove the finished goose with oranges from the oven and cool slightly, garnish with fresh oranges, herbs, and vegetables before serving. Already on the table, cut the bird into portioned pieces, first cutting off the legs, then the wings, then the breasts, etc.

Additional rubrics

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