Usuba
Goose with Chestnuts and Cumberland Sauce
A festive dish featuring tender goose meat stuffed with chestnuts, apple, and celery. Served with a piquant Cumberland sauce made from port wine, orange, and vinegar — a striking contrast of hot meat and cold spicy sauce.
- Prep
- 720 min
- Cooking
- 435 min
- Total
- 1155 min
- Standard serving
- 421.8 g
Ingredients
Total 15- Goose
240 g - Sea salt
6 g≈ 1 tsp - Lemon
4 g - Potato
12 g - Apple
14.56 g - Oranges
49.5 g≈ 1/3 pcs - Roasted Chestnuts
16.67 g≈ 1 pcs - Celery stalk
8.5 g≈ 1 tbsp - Raisins
8.33 g≈ 3.5 pcs - Black peppercornsground
0.022 g - Port wine
15 ml≈ 1 tbsp - Beef broth
25 ml≈ 1.5 tbsp - Red wine vinegar
15 ml≈ 1 tbsp - Allspiceground
to taste≈ 1/3 tsp - Shallot
6.25 g≈ 1/4 pcs
Instructions
- 1
Step 1
Place the goose in the refrigerator overnight in a large pot with sea salt solution.
- 2
Step 2
Before stuffing, cut the fat from the goose's tail and rub the inside with lemon juice.
- 3
Step 3
Prepare the filling: slice the apple, cut the orange and potato into cubes, slice the celery into rounds. Add coarsely chopped chestnuts and raisins, mix well.
Stuff the goose with the prepared mixture.
- 4
Step 4
Preheat the oven to 175 °C. Put the goose in the oven. Cooking time depends on the weight: 20–25 minutes per 500 g.
- 5
Step 5
While the goose is cooking, prepare the sauce. Mix beef broth with port wine, juice from three oranges, red wine vinegar, black pepper and allspice. Add finely chopped shallot.
- 6
Step 6
Place the mixture on the heat, bring to a boil and simmer until the liquid has evaporated by two-thirds (approximately 25 minutes). Strain the sauce and cool in the refrigerator.
- 7
Step 7
Serve hot goose with cold Cumberland sauce.
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