Roast goose with polenta

Ingredients

• 1 goose, approximately 3 kg in weight
• 500 g of cornmeal
• 100 g of goose liver
• 1 onion
• 4 cloves of garlic
• 3 tablespoons of bacon
• 2 tablespoons of oil
• 2 tablespoons of vegetable seasoning (such as Vegeta)
• 2 tablespoons of sour cream
• 1 tablespoon of mild paprika
• salt
• ground pepper

Dry the cleaned duck thoroughly, season it inside and out with salt, and let it rest overnight.

Before cooking, sprinkle the inside with a spoonful of vegetable seasoning. Place it in a greased dish and coat it with bacon.

Roast it in a moderate oven (170 °C) until the meat is tender, basting it regularly with hot water and pan juices.

While that’s happening, heat the oil in a pan and sauté the finely chopped onion, crushed garlic, and chopped liver until golden brown.

Add 7 dl of boiling salted water with the remaining seasoning, then add the mixture to the liver, cream, and paprika, and cook until the liver is tender.

Pour the semolina into the pot while stirring constantly, and cook the polenta. If it becomes too thick, add more hot water to loosen it.

Remove the duck from the dish, spread the polenta with the cooking fat, and place the sliced duck on top.

Place the polenta in the oven for a few minutes to brown, then serve.