Recipe photo Christmas goose with apples and caraway seeds

The first time I tried this dish many years ago in Lithuania on a small farm. The dominance of cumin taste in colours seemed to me very interesting. Grain slightly crushed cumin start to give all of its wonderful aroma when hot goose fat penetrates into his flesh. The smell is amazing. And then the potatoes roasted in this "prominent" fat. Tastier such potatoes I have not tried.

The second time I ate goose with caraway seeds and fruits in Cologne, in some posh restaurant, where fed "cones" of the G8, was talking about hanging on all the walls pictures with different there Clintons and Kalami. This restaurant I remembered that when I ate a portion of the goose legs, I took a plate and brought goose breast. What I did not expect. Great!
So Gus apples I associate with the Nordic kitchen. So, what to use various Oriental spices in this dish, I would not. You can add a little bit of coriander and black pepper, but to dominate should still cumin.

So, a tablespoon of cumin, a pinch of coriander and a few black peppercorns RUB in a mortar with sea salt.

So, a tablespoon of cumin, a pinch of coriander and a few black peppercorns RUB in a mortar with sea salt.

So looks like the mixture after grinding.

Goose gut. Cut off the wings, leaving only one "shoulder".

I bought the Hungarian gutted Gosling. About choosing a goose I will write after the holidays, is not up to it. Himself Gus was too small - it is a minus, but it turned out to be two sets of giblets is a plus. Just the wonders of genetic engineering.

So along the way I decided to cook another barley risotto with goose giblets.
From the wings and neck, boil the broth. We boil the barley. And while it should be soaked in warm water.

The rest of the guts to cut from inedible veins and films and put into the refrigerator.
Goose sprinkle with a mixture of crushed spices.

And carefully rubbed into the skin of the goose. Inside poultry spices to add is not necessary.

Apples and dried fruit, which will be inside, should be prepared without salt and spices.
Goose cover with plastic wrap and put in a cool place.

Didn't like this store Hungarian goose. Too little and almost no fat. So I ran to the bird farm, on the Kaluga road and bought this rustic goose (more precisely, goose and quail for Olivier. This goose, goose! Three and a half pounds! Fat. And two times cheaper than on the market in Troitsk.
Hungarian goose tomorrow I will prepare, when relatives arrive. And to cook today will be ours.

In some handsome.
I also rubbed with cumin and salt, as well as the previous one.

In passing, until the goose is typed aromas of cumin, coriander and black pepper, we will prepare the pilaf from barley and goose giblets.
Barley boil in goose broth. Don't forget to salt. Wrap the pot in a blanket. Let it stand until we head to Tinker.
Onion (1 onion) and one carrot fry in a deep pan or pot on the goose fat.
Goose stomachs cut into small pieces. Heart cut into 4 pieces. The liver is divided into two or three pieces.
When the onions with carrots will paserovany added the stomach. Fry and pour a glass of boiling water. Simmer, stirring occasionally for 20 minutes until gizzards are tender. If necessary, water can pour another. Add heart. Peremeshaem, salt, add a pinch of cumin. Spread on top of the liver. On a very slow fire cook all until tender. Put in pot barley. All mix. "Pilaf" is ready.

Turn the oven to warm up. Of 220 degrees.
Prepare the filling. It took me five green sour apples. A handful of raisins, prunes and dried apricots. I pre for half an hour soaked in anise vodka, but this is optional.

The bottom of the fire-proof dish with high sides put goose fat.

Apples, cut into cubes, mix with dried fruit, stuffed with a mixture of goose. Loosely! Tie legs with string.

Put in the oven.
Now you can relax and enjoy.
Half an hour later I goose will get to pour over it evolved fat.

Come out of the oven. Poured melted fat. Put another half an hour.

Half an hour later, merge all vytopivshiysya fat in another bowl. Put potatoes, onions and garlic cloves. Will bake at the same time with a goose. And the goose we shall water the wine or cider and put in the oven for another half hour.

Goose again got. Leaked from under him all the fat in individual ovenproof dishes. Goose poured the wine and put in the oven for the next half hour. Automatic six pound goose should bake 3 hours in total.
There put onions shallots or chopped into 4 pieces ordinary onions, garlic cloves right in the husk, the potatoes, cut into two or four parts. Sprinkled with salt and cumin, mixed and in the oven.

Next we are going to bake red apples with a goose.

Beautiful red apples and hard pear nakalyvaet with a fork in several places and spread around the goose. Put again in the oven. After some time, they should be watered "goose" the juice.

And now the finished dish…