Making this dish requires cooking skill and patience.
To start gutting the bird, remove every single feather and excess fat. To the fat out, make punctures in clod and in the joints of the legs and carcass. Then the bird dipped in boiling water, rubbed with salt and spices and leave in a cool place for 2-3 days.
Classics of the genre is a goose stuffed with apples, which perfectly blends orange sauce.
Sauce: To make it, mix the following ingredients
To start gutting the bird, remove every single feather and excess fat. To the fat out, make punctures in clod and in the joints of the legs and carcass. Then the bird dipped in boiling water, rubbed with salt and spices and leave in a cool place for 2-3 days.
Classics of the genre is a goose stuffed with apples, which perfectly blends orange sauce.
Sauce: To make it, mix the following ingredients
- juice of 6 oranges