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Foil-baked goose in the oven

Cooking recipes / Top Picks / Meat in the oven

4 servings
3 hours

Goose - 800 gr, Tangerines - 2 pcs., Kuraga - 3 pcs., Lemon juice - 3 tbsp., Garlic - 1 tooth., Sauce, pasta - 2 tbsp., Honey - 0.5 kgl., Salt - to taste, Hot ground pepper - to taste

To prepare this dish, goose fillet is best suited. But you can also use meat on the bone: legs and wings. So wash the meat and free it from the skin. Skin can be left over if you like heartier meals. Cut the meat into portions.

In a separate bowl, mix lemon juice, garlic grated on fine grater, narsharab sauce and honey.

Transfer the marinade to the meat, salt and pepper to taste and mix thoroughly. Tighten the bowl with cling film and set in the refrigerator to marinate for one hour.

Peel the tangerines and release from the bones. Rinse the dried apricots and cut in half. Tangerines can be disassembled into wedges without cutting. Or you can cut whole ones in half. So, after baking, you get a beautiful flower.

Place the meat and tangerines on two layers of foil. Distribute the dried apricots on meat.

Cover the top with two more layers of foil and tightly pinch the edges, turning them inside. You need to bake the goose in an oven heated to 180 degrees for an hour and a half.

After baking, carefully cut the foil with a knife so that the hot steam can go out unhindered. Goose is ready to serve!