Goose stuffed with russet pear-cranberry sauce

Goose approximately 5kg rub inside and out with salt, pepper and garlic. In addition, inside rub marjoram. Allow to absorb about 24 hours.
The next day inside goose insert cut in quarters gray renety about 1 kg.
Place on a baking sheet and put into preheated to 180 degrees Oven, Bake until the goose will become soft and golden brown.

Pour the sauce baked goose.
Ingredients:
Sauce:
200 g cranberries fry in butter with 2 tablespoons sugar. Pour a glass of dry red wine. Simmer until tender. 200g. pears such as spanking, cut into cubes and add to the cranberries still simmer about 5 minutes.

The recipe is from:
Restauracja Zamkowa
Okopowa 25
10-075 Olsztyn
Poland
[email protected]
www.restauracjazamkowa.pl

Restaurants & Inns 
Google Maps