Goose pieces rubbed with salt and pepper, roasted low and slow and then blasted hot until the skin crisps. A winter favorite from Kars; high in protein and gluten-free.
Ingredients
Instructions
- 1
Rinse the goose pieces and pat completely dry; prick the skin all over with a fork or knife tip without piercing the meat.
- 2
Mix the salt and black pepper and rub it well into every piece. Preheat the oven to 160 °C.
- 3
Pour the water into a deep roasting pan, set a rack over it and arrange the goose pieces skin side up.
- 4
Cover with foil and roast at 160 °C for 1½ hours; the rendered fat will drip into the pan.
- 5
Uncover, pour off the fat from the pan, raise the oven to 200 °C and roast for 25-30 minutes until the skin is crisp and deep golden.
- 6
Rest for 10 minutes and serve in pieces.
Nutrition
Per serving
| Calories | 713 kcal |
|---|---|
| Protein | 52 g |
| Carbs | 1 g |
| Fat | 54 g |
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