How to cook Roast Goose - Recipe in description

Enjoyed by many cultures, roast goose makes for an interesting alternative to other poultry dishes.

Ingredients for 8 portions
1 goose (ready to cook; 4.5 kg)
salt
pepper (freshly ground)

For the bread and apple stuffing:
100 grams bacon (smoked and streaky)
1 onion
4 bread rolls (one day old)
30 grams butter (or margarine)
250 millilitres milk
3 apples
100 grams dried fruits (e.g. apricots, cranberries or pitted prunes)
3 stems of marjoram
Mugwort (dried)
1 ¼ litres of white wine (or stock with 1 tablespoon lemon juice)
1 tablespoon quince jelly
2 EL sauce thickener (dark)

Preparation
Preheat the oven to 200 degrees C, fan oven 180 degrees C, or gas mark 4.

Take the bag with the innards out of the goose. Wash out the goose under running water inside and outside and blot dry. Cover the goose inside with salt and pepper.

For the bread and apple stuffing:
Dice bacon and fry slowly in a saucepan on a low heat. Peel onion, dice it and briefly fry it with the bacon. Take the poultry liver (from the bag) wash it, dice it and fry it along with the other ingredients for about 2 minutes. Take everything out of the saucepan.

Dice the bread rolls and brown them lightly in hot fat. Pour in hot milk and soak for about 5 minutes. Wash apples, divide them into quarters, remove the cores and cut into slices. Finely dice dried fruits and stir them into the bacon and liver mixture together with the bread and apples. Season strongly with salt, pepper, plucked marjoram leaves and mugwort.

Place the stuffing in the goose; fix the stomach opening using small wooden skewers. Fasten the fixed opening using kitchen yarn, in the same way as a shoe. Tie legs and wings onto the body of the goose using kitchen yarn, so that they do not stand up and become too dark or burn.

Place the stuffed goose with its back facing downwards in the oven and place the grate on the dripping pan that has been rinsed out with water. Place the dripping pan and the grid on the lower shelf of the oven and roast the goose for about three hours.

If necessary, take the goose out of the oven after 30 minutes and pluck out the last feather quills using tweezers - they have become looser due to roasting. Place the goose back into the oven and continue to roast. Every now and then pierce the skin below the wings and around the drumsticks, so that the fat can be baked out.

If the juices brown in the frying pan, pour in some wine, so that the juices do not burn fast to the tray. If required, turn the goose over once. This is how it's done simply: take the goose out the oven using the frying pan, put on thick oven gloves and turn the goose using aluminium foil. Place the goose in the oven again and continue to roast. Keep topping up the fluid that has evaporated with wine and keep pouring the juices onto the goose. If a very large amount of fat is baked out, scoop fat out of the frying pan so that there is space for wine or broth, otherwise the fat burns up and begins to smoke.

After half of the roasting time, place the washed innards in the dripping pan also. 10 minutes before the end of the frying time, brush the goose with salt water. Place the oven on the highest level and continue roasting the goose, so that the skin becomes brown and crisp.

Keep the finished goose warm in the oven that has been switched off. Pour 1/4 l water into the dripping pan, start cooking the juices on the hob and pour through a sieve. Skim off the fat.

Bring the juices to the boil; stir in the quince jelly. Thicken the sauce with the sauce thickener if necessary. Season with salt and pepper. Serve the sauce with the goose.

Tip
Serve with: potato dumplings and red cabbage.


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