Christmas recipe : Roasted goose with chestnuts and pumpkin

 For end-of-year celebrations that smell of tradition, bet on an unbeatable Christmas recipe. A beautiful capon stuffed with apples, figs, and chestnuts, a generous garnish of seasonal vegetables, and here is a complete recipe to put on the table to delight the guests. The bonus? Complete or modify the trim at will according to the tastes of the guests!

Ingredients

Preparation  30 min                 Cooking 3 hours.               4 persons.

1 Goose of 3 kg

1kg Chestnuts cooked naturally

1Potimarron

1Orange

3 tablespoons liquid honey

50g Butter

1cook olive oil

Salt

Pepper

Calories = High

Preparation steps

1.  Preheat the oven too. 5 (150 °C). Salt and pepper the inside of the goose. Put it in an oven dish and bake for 1 hour. Eliminate the fat returned during cooking.
2. In a saucepan, heat the honey, orange juice, salt, and pepper over low heat. Brush the goose with this mixture. Bake for 1 hour, regularly watering it with the honey preparation.
3. Rinse the pumpkin, cut it into slices and remove the seeds. Brush them with oil and bake them for 30 minutes with the goose, turning them often.
4. Brown the chestnuts in a pan with the butter.
5. When the goose is cooked, reserve it with the pumpkin under an aluminum foil and degree the juice with 10 cl of hot water, scraping the cooking juices.
6. Serve the goose garnished with pumpkin and chestnuts and accompanied by the juice in a sausage.

TRICKS

For a complete menu without weighing down cooking time, plan a terrine of foie gras or smoked salmon as a starter, a log for dessert, and the Christmas recipe becomes a meal. Terrine and log can be purchased or cooked at home. And if you don't like Brussels sprouts, replace them with carrots or green beans by adapting the cooking times!