RESTAURANT RUC'S ROAST GOOSE WITH SAUERKRAUT
Provided by Moira Hodgson
Categories dinner, main course
Time 3h45m
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
- Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
- Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.
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_yalinx
[email protected]I would definitely recommend this recipe to anyone who loves goose. It's a bit of a challenge to make, but it's worth the effort.
Harem Star jawhar
[email protected]This recipe was a bit too complicated for me, but I'm glad I tried it. The goose was delicious and the sauerkraut was very good.
Bi nam Badshah
[email protected]This recipe is a classic for a reason. The goose is always tender and juicy, and the sauerkraut is the perfect complement.
Nahid Ahamed
[email protected]I've never made goose before, but this recipe made it easy. The goose turned out perfectly and the sauerkraut was delicious.
Talha Ahmed
[email protected]This recipe was just okay. The goose was a bit dry and the sauerkraut was too sour.
L Black
[email protected]I would definitely recommend this recipe to anyone who loves goose. It's a bit of a challenge to make, but it's worth the effort.
stacy_ myles
[email protected]This recipe is a keeper! The goose was cooked to perfection and the sauerkraut was the perfect accompaniment.
Patrick Kibwota
[email protected]I'm not a big fan of goose, but I thought this recipe was pretty good. The meat was tender and the sauerkraut was nice and tangy.
King Seven
[email protected]This recipe was a disaster. The goose was tough and the sauerkraut was bland.
Colton Boquette
[email protected]I made this recipe for my family and they loved it. The goose was so tender and flavorful, and the sauerkraut was the perfect side dish.
Elaine Warner
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The goose was delicious!
Anisa Shtylla
[email protected]I've made this recipe several times and it's always a hit. The goose is always tender and juicy, and the sauerkraut is the perfect accompaniment.
Afghan Vines
[email protected]The goose was a bit dry, but the sauerkraut was very good.
Ravi Das
[email protected]This recipe was easy to follow and the goose turned out delicious. I would recommend it to anyone looking for a special occasion meal.
delquin apedoe
[email protected]I followed the recipe exactly and the goose turned out perfectly. The skin was crispy and the meat was juicy. The sauerkraut was also very good.
Umar Farooq Khan Niazi
[email protected]This goose recipe was outstanding! The meat was tender and moist, and the sauerkraut was perfectly tangy. I will definitely be making this again.