Goose in a bag with potatoes

Description

The recipe won't take much time. You get both a ready hot main course and a side dish at the same time, which is very convenient. Thanks to cooking in a pouch, the goose turns out juicy and tender. To achieve such a beautiful, golden crust, I cut open the pouch at the very end, baste the bird with the rendered fat, and bake for a few more minutes. I don't serve the goose immediately after cooking, but rather when it has cooled down to room temperature. Serve warm.

Instructions

1. 1

   Step 1

   I first clean the goose: remove the giblets and neck. I thoroughly rinse it inside and out, then dry it completely with paper towels.

2. 2

   Step 2

   I wash the oranges and use a vegetable slicer to cut off the peel (making it coarse). In a bowl, I mix the peel with salt (1.5 teaspoons), ground black pepper, sugar, rosemary, thyme, and sage, wine, and soy sauce.

3. 3

   Step 3

   I rub the bird with garlic cloves, then place the cloves inside the cavity, along with several pieces of ginger and green onions. I cut the orange into slices and put them inside as well.

4. 4

   Step 4

   I rub the goose with the previously prepared mixture and leave it for at least 30 minutes. I peel and wash the potatoes, then cut them into large pieces. I place some of the potatoes into a roasting bag, put the goose on top, and add the remaining potatoes around it.

5. 5

   Step 5

   Preheat the oven to 220 degrees and put the goose in to bake for 10 minutes. Then reduce the temperature to 190 degrees and continue cooking for another 75-90 minutes.

6. 6

   Step 6

   I take out the goose, cut open the roasting bag, pour the rendered fat over the bird and potatoes, and put it back in the oven for 5 minutes. Then I take it out again and baste once more. I repeat this process several times until a golden crust forms.

7. 7

   Step 7

   I take the goose out of the oven and transfer it to a plate, then leave it on the table to cool to room temperature.

8. 8

   Step 8

   Place the potatoes on a serving dish, then put the goose on top. Serve it whole, or cut into portions.