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Vlees en gevogelte
150
Gevulde gans
Totale bereidingstijd: 200 minuten
voor 6 porties
Ingrediënten
1 gans (ca. 3,5 -4 kg)
2 theelepel gemalen karwijzaad
1 eetlepel marjolein
zout
peper
2 appels
2 onbehandelde sinaasappels
3 lente-uitjes
250 ml rode wijn
250 ml ganzenfond
iets zetmeel
Accessoires
Gourmet-pan
kookpot
Bereiding
Verwijder vleugelpunten, hals, ingewan‐
den en grote vetkussens uit het inwen‐
dige van de gans. Was de gans en dep
hem droog.
Meng in een kleine schotel de gemalen
karwijzaad, majoraan, zout en peper.
Kruid daarmee de gans. Laat dit krui‐
denmengsel ongeveer 15 minuten in‐
trekken.
Was ondertussen de appels en sinaas‐
appelen goed. Snijd ze met schil tot
grote dobbelstenen. Doe het gesneden
fruit in de buikholte van de gans. Des‐
gewenst kunt u de buikholte sluiten met
tandenstokers.
Vul de Gourmet-pan met heet water
(vingerhoog). Leg de gans met de borst
naar beneden in de Gourmet-pan, leg
de lente-uitjes rondom de gans en be‐
reid het geheel.
Keer de gans nadat de helft van de
gaarduur is verstreken. Giet het vet uit
de braadpan over in een pan.
Neem de gans na het verstrijken van de
volledige bereidingstijd uit de braadpan.
Laat de gans nog even rusten. De vul‐
ling met sinaasappelen en appels is uit‐
sluitend bedoeld voor de smaak en niet
om te consumeren.
Verwijder de lente-uien, blus de braad‐
pan af met ongeveer 250 ml rode wijn.
Vul de braadpan met 250 ml ganzen‐
fond en kook die op een kookplaat
goed in. Bind zo nodig met wat in water
opgelost zetmeel en breng het geheel
op smaak.
150


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