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Baked goose recipe with extra virgin olive oil - Reserva Familiar Castillo de Canena Arbequino.


  • 1 goose about 3 kg
  • 1 onion fine mince
  • 2 green apples peeled and chopped
  • 1 mug sultanas soaked in brandy
  • 1 mug shelled pistachios and cashew nuts
  • 3 mugs bread cut into squares
  • 2 teaspoons lemon peel
  • 1 whole branch celery squared
  • 2 glasses brandy
  • 1 brick chicken broth
  • Extra Virgin Olive Oil - Castillo de Canena Reserva Familiar Arbequino
  • Salt
  • Pepper


  • Remove any remaining fat from the goose; with a fine needle, pierce the breast part of the goose several times. Set aside.
  • Heat the extra virgin olive oil Castillo de Canena Reserva Familiar Arbequino and brown the onion, add and sauté the celery; put it in a separate bowl with the apple, sultanas, bread, grated cashew nuts and pistachios; mix well with a dash of Reserva Familiar Arbequino.
  • Fill the cavity of the goose with this mixture loosely and close it with a skewer; tie the legs together.
  • Coat the goose on all sides with a tablespoon of flour and place it on the oven rack with the tray underneath; bake at 200ºC for 15 minutes.
  • Take it out of the oven, degrease the tray and prick the skin of the goose to release the fat; cover it with aluminium foil and put it back in the oven at 180ºC for 2 hours, basting it from time to time with its own juices.
  • Remove foil and bake 15 minutes, until goose is well browned.
  • Remove from oven and let stand 15 minutes before carving; keep warm.
  • Drain fat from pan minus 2 tablespoons; place over stove top, pour in additional flour and stir to loosen any residue; cook over medium heat until well browned, being careful not to let it burn.
  • Gradually pour in the wine with the stock, raise the heat and cook until the sauce boils and thickens, stirring constantly.
  • Serve with juices, roasted potatoes and creamed onions.
  • While the goose is roasting, baste it often with its own fat, which will melt and help the skin crisp up.