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Le Chaudron recipe
Oie rôtie aux pommes
Roast goose with apples
⏱ 210 minServes 8Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1goose (4 kg / 9 lb)
6apples, cut into wedges
2onions, sliced
200 ml (¾ cup)hard cider
4 tbsphoney
1 sprigthyme and rosemary
50 g (2 oz)butter
- 1 goose (4 kg / 9 lb)
- 6 apples, cut into wedges
- 2 onions, sliced
- 200 ml (¾ cup) hard cider
- 4 tbsp honey
- 1 sprig thyme and rosemary
- 50 g (2 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the goose inside and out and stuff with apple quarters and herbs.
- Prick the skin all over so the fat can render.
- Set on a bed of onions and roast at 180 °C (350 °F), about 30 minutes per kg (14 min per lb).
- Baste regularly with the juices and cider.
- Brush with honey near the end and return to the oven to caramelize.
- Sauté the remaining apples in butter and serve around the carved goose.
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