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Windsor Canada Goose

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.9217
Energy (kCal)2295.1857
Carbohydrates (g)188.8381
Total fats (g)159.3043
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain. | 2. Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty foil. | 3. Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to brown. | 4. Sauce: Melt butter in sauce pan. Stir in flour with whisk. | 5. Add broth and heat stirring constantly. Just before serving add sour cream and jelly. | 6. Heat and serve. Note: Remove fruit from goose before serving and arrange on platter around it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    goose 1 - - - -
    buttermilk 1 quart - - - -
    prune 8 ounces dried 238.1357 63.0493 1.9731 0.4536
    apple 2 sliced 189.28 50.2684 0.9464 0.6188
    bacon 5 slices 583.8 1.7919999999999998 17.668 55.566
    butter 684.0 31.428 21.372 57.6
    butter 1/2 cup 684.0 31.428 21.372 57.6
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    beef 3/4 cup - - - -
    salt - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    currant jelly 4 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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