Citrus-Infused Baked Goose

Soft meat with citrus notes — a taste extravaganza. It turned out to be a great idea to cook goose with tangerines and dried apricots! In my opinion, the meat of this bird harmonizes perfectly with citrus fruits. The fruits give the goose an interesting sweet and sour flavor, making the taste of the dish harmonious.
cook time: 3h
Liam Carson
Citrus-Infused Baked Goose

Nutrition Facts (per serving)

181
Calories
9g
Fat
5g
Carbs
20g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground hot pepper to taste
Lemon juice 3 tbsp
Honey 0.5 tsp
Dried apricots 3 pc
Sauce, pasta (Pomegranate sauce "Narsharab") 2 tbsp
Tangerines 2 pc
Goose 800 g

Recipe instructions

Step 1

Step 1
Goose fillet is best suited for preparing this dish. But you can also use meat on the bone: legs and wings. So, wash the meat and remove the skin. You can leave the skin on if you like heartier dishes. Cut the meat into portions.

Step 2

Step 2
In a separate bowl, mix lemon juice, finely grated garlic, narsharab sauce and honey.

Step 3

Step 3
Pour the marinade over the meat, add salt and pepper to taste and mix thoroughly. Cover the bowl with cling film and set aside in the refrigerator to marinate for one hour.

Step 4

Step 4
Peel the tangerines and remove the seeds. Wash the dried apricots and cut them in half. Tangerines can be disassembled into slices without cutting. Or you can cut whole ones in half. So, after baking you will get a beautiful flower.

Step 5

Step 5
Place the meat and tangerines on two layers of foil. Distribute the dried apricots over the meat.

Step 6

Step 6
Cover the top with two more layers of foil and seal the edges tightly, tucking them inward. You need to bake the goose in an oven preheated to 180 degrees for one and a half hours.

Step 7

Step 7
After baking, carefully cut the foil with a knife so that hot steam can escape freely. The goose is ready to serve!

Additional rubrics

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