Goose

Ingredients:

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Serves 6 - 735 cal per serving
Prep-time: 30 min. - Total-time: 120 min.

Season the goose with pepper and salt. Turn the wings towards the back and pin together. Pierce the skin underneath the wings therewith the fat can drain. If desired stuff the goose with unpeeled apples. Fill 1 tsp salt and the boiling water in the roasting pan. Breast side down put the goose in the roasting pan. Roast for 60 min. at 340 F; do not pre-heat. While roasting brush with drippings several times. Turn the goose around and roast for another 50 min. Cook the Brussels sprouts, swirl them in melted butter and season with pepper and salt. Garnish the peaches with lingonberries (Cranberries can also be used, e.g. whole cranberries in sauce). 15 min. before roasting time is over place potato croquettes on a baking tray and put in the oven. By the time the goose is done let it rest on a cutting board a few minutes before carving. Dissolve drippings with wine and pour sauce in a pot. Skim off fat; season with pepper salt and thyme. Bring to a brief boil and thicken with gravy thickener or starch flour.