INGREDIENTS:
- 1 whole Gansa/Goose, 5-6 kgs. piece. Thawed 3 days inside the fridge before seasoning
- 3 Tbsp. #Seasonin Mix or fine salt and freshly ground black pepper
- *Optional; Mirepoix Stuffing,{Get the recipe, here!}
INSTRUCTIONS:
- Important note; Thaw frozen Gansa inside the fridge at 4’C. Approximately 12-hours for every kilo of Gansa. 5-6 kilos of frozen Gansa will take approximately 2-3 days to defrost inside the fridge.
- If you are in a rush, thaw breast side down, in an unopened sealed wrapper, with enough cold water in a large bucket to cover your Gansa completely. Change water every 30 minutes to keep the your Gansa chilled. Estimate a minimum thawing time of 1-hour per kilo.
- Season the Gansa by rubbing #Seasonin Mix from inside and all over the skin.
- Place on a cooling rack to drip excess water and let the skin to air dry overnight inside the fridge at 4’C.
- Pre-heat the oven to 180’C. Prepare a baking tray lined with aluminum foil and parchment paper.
- Place the seasoned Gansa on the baking tray. Roast for 2 hours or until the fully cooked and skin are golden brown and crispy.
- Take out the Ganza from the oven. check internal temperature. It should read a minimum temperature of 90’C.
- Let it cool down for at least 30 minutes before cutting into serving pieces.
- *Optional; Mirepoix Stuffing
- Prepare Mirepoix. Transfer mirepoix on a baking tray.
- Place the cooked Gansa on the mirepoix. Stuffed the Gansa with some of the mirepoix.
- Put it back in the oven for another 30 minutes.
- If you are serving it on Holiday Celebrations, Serve it whole with mirepoix stuffing on a decorated platter with cooks fork and carving knife.
Source: I Cook On Board
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