Ancestors

Toot

Written by Wolfgang Tremmel on 2024-12-25 at 15:21

We made our first goose this year. From scratch (well, not completely. We bought a frozen goose) #goose #gans #Weihnachtsgans 1/

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Descendants

Written by Wolfgang Tremmel on 2024-12-25 at 15:25

Inside were liver, heart and neck. We also removed the wings. And some fat from the back. All into a pan to melt the fat. Fat goes into glasses for later use. 2/

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Written by Wolfgang Tremmel on 2024-12-25 at 15:35

Remove the meat from the pan. Leave some fat. Fry an onion in it until it is dark brown. Add some carrot. Pour a small glass of port or red wine. Boil until the alcohol has evaporated.

In the meantime put the removed meat into a pressure cooker, add about 1l of water and a generous amount of salt, cook under pressure for about half an hour.

Use the soup from the pressure cooker to make the sauce. Boil the sauce a while and thicken to liking. 3/

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Written by Wolfgang Tremmel on 2024-12-25 at 15:37

From the meat in the pressure cooker I made a ragout. 4/

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Written by Wolfgang Tremmel on 2024-12-25 at 15:40

In the meantime @Irisnoe stuffed the bird with apples, raisins and chestnuts. 5/

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Written by Wolfgang Tremmel on 2024-12-25 at 15:46

The bird now goes into a special plastic bag (Bratschlauch) and into the oven. 80°C for 10 hours overnight. 6/

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Written by Wolfgang Tremmel on 2024-12-25 at 15:52

About an hour before serving we took the #goose out of the bag, poured salt water over it and grilled it until the skin was crispy. Then remove from the oven and carve out the meat for serving. 7/

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Written by Wolfgang Tremmel on 2024-12-25 at 15:56

Enjoy! Lot’s of work, but it was worth it. #goose

8/8

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