The gooseling, a traditional and refined ingredient, deserves special treatment in the kitchen. We start by cleaning the gooseling of feathers, taking care to singe and wash it thoroughly. After this stage, we take care of cleaning the intestines, leaving the goose whole, with only an incision on the belly to facilitate stuffing. Once we have removed the gizzard, heart, and liver, the latter must be cleaned and washed well to preserve the freshness of the dish.
To intensify the flavors, we make a few incisions on the breast of the gooseling. Then, we rub the meat well, both inside and out, with olive oil, followed by salt and pepper. This step will ensure even marination and a delicious crust. We place the gooseling breast down in a deep tray, to which we have added wine, 200 ml of water, a pinch of salt, a little olive oil, and a few bay leaves for added flavor. In the tray, we also put the giblets, after which we cover everything and let it sit in the refrigerator overnight, to allow the spices to penetrate well into the meat.
When we are ready to continue, we take the tray out of the refrigerator and stuff each incision on the breast with pieces of smoked meat, which will add a savory taste. We drizzle the gooseling again with olive oil, then place it back in the tray, breast side down. We cover the tray and put it in the oven for an hour. After this interval, we turn the gooseling breast side up and let it roast for another 30 minutes, to brown evenly.
In the meantime, we prepare the stuffing. In a pan, we sauté finely chopped onion in a splash of oil, along with diced giblets and the remaining smoked meat, and the aroma will be truly enticing. We add sliced mushrooms and diced tomato, season everything with salt and pepper to taste, and let the mixture reduce well. Finally, we add fresh herbs and, after letting the stuffing cool slightly, we incorporate the beaten egg.
We fill the gooseling with this delicious stuffing, then cover the incision with strips of smoked bacon, which will contribute to a crispy texture and enriched flavor. We place the gooseling in the tray, breast side up, cover it with a lid or aluminum foil, and let it bake for another 30 minutes. After this period, we take the tray out, uncover it, and let the dish brown nicely for 15 minutes.
It is served hot, sliced, and the combination of flavors will surely delight any gourmet. Enjoy your meal!
To intensify the flavors, we make a few incisions on the breast of the gooseling. Then, we rub the meat well, both inside and out, with olive oil, followed by salt and pepper. This step will ensure even marination and a delicious crust. We place the gooseling breast down in a deep tray, to which we have added wine, 200 ml of water, a pinch of salt, a little olive oil, and a few bay leaves for added flavor. In the tray, we also put the giblets, after which we cover everything and let it sit in the refrigerator overnight, to allow the spices to penetrate well into the meat.
When we are ready to continue, we take the tray out of the refrigerator and stuff each incision on the breast with pieces of smoked meat, which will add a savory taste. We drizzle the gooseling again with olive oil, then place it back in the tray, breast side down. We cover the tray and put it in the oven for an hour. After this interval, we turn the gooseling breast side up and let it roast for another 30 minutes, to brown evenly.
In the meantime, we prepare the stuffing. In a pan, we sauté finely chopped onion in a splash of oil, along with diced giblets and the remaining smoked meat, and the aroma will be truly enticing. We add sliced mushrooms and diced tomato, season everything with salt and pepper to taste, and let the mixture reduce well. Finally, we add fresh herbs and, after letting the stuffing cool slightly, we incorporate the beaten egg.
We fill the gooseling with this delicious stuffing, then cover the incision with strips of smoked bacon, which will contribute to a crispy texture and enriched flavor. We place the gooseling in the tray, breast side up, cover it with a lid or aluminum foil, and let it bake for another 30 minutes. After this period, we take the tray out, uncover it, and let the dish brown nicely for 15 minutes.
It is served hot, sliced, and the combination of flavors will surely delight any gourmet. Enjoy your meal!
Ingredients
a large goose chick, 800 g mushrooms, one onion, a piece of smoked bacon, 50 ml oil, one tomato, a bunch of greens, one egg, salt and pepper for the marinade; olive oil, salt, pepper, 200 ml white or rosé wine, 4 bay leaves, a few slices of smoked bacon