Goose Roast Recipe with great Tutorial, Videos and Side Ideas, all Tips of the Professional Kitchen in One Article

Defrost goose, wash, dry. Place the intestines such as liver, stomach, heart, throat and belly fat in an extra bowl.

Prepare the filling: Peel and quarter the onion and place in a large bowl. Wash and cut the apples into quarters and add to the onions. Season the filling with salt, pepper and marjoram.

Place the ready-to-cook goose dry spotted on a deep baking tray seasoned with salt and pepper, fold down the wings and give the goose a good stand. Place the filling in the abdominal cavity and fix the clubs crosswise into the incised abdominal lobes. Season the goose from the top with salt and pepper.

Pour the vegetable stock into the goose, place in the cold oven and fry at 170 degrees Celsius hot air for 2-2.5 hours. After 30 minutes, pour the dripping over the goose, lightly prick the legs in the skin, then gently add salt to the goose after pouring. Repeat the watering of the goose with roast fat at least 4 times during the entire cooking time.

Put the light goose fat from the baking tray in a bowl and later prepare goose fat from it. Let the cooked goose cool slightly and carve lukewarm – remove the legs and breasts and place on a baking tray with the skin up. Remove the rest of the meat from the goose with a small knife and use it later for goose broth. Place the whole filling in a saucepan, add the frying fat and dark goose fat from the baking tray. Add the rest of the filling to the pot.

After the arrival of the guests, fry the goose pieces again lightly salted under the grill at approx. 230 ° C until crispy.

Place the prepared, finely chopped goose bones in the pot, where you will already find the roasted filling, the fresh apples and onion with marjoram (the rest of the filling) as well as the roast set from the baking tray.

Now fill up with veal stock and vegetable stock and simmer for at least 2 hours, better up to 4 hours.

Pass the sauce through a fine sieve, reduce the sauce to the desired taste and thicken with fresh, finely grated raw potato. Mix up the sauce, season to taste again and bring to the boil before serving and assemble with the butter.

Heat about 30 grams butter in a pot, add onion cubes and sauté until colourless. Add the milk, bring to the boil and season to taste with salt, pepper and nutmeg.

Pour the milk and onion mixture over the bread cubes and mix well. Let the breadcrumbs cool down a little, then fold in the eggs and let the mixture steep for 15-20 minutes.

Heat the remaining butter, prepare aluminium foil sheets, finely chop the parsley and mix into the hand-warm dumpling mixture. Flavour with nutmeg, salt and pepper.

Brush the aluminium foil with butter generously, then divide the bread mass, beat the aluminium foil together and form even sausages – turning the ends together.

Cook the napkins and bread dumplings in aluminium foil either over steam, in a steam cooker or in lightly boiling water for 40 – 50 minutes, depending on the thickness.

Unpack the bread dumplings, keep them warm or wrap them in foil to keep them fresh.

Just before serving, cut the hot dumplings into oblique slices and prepare them for serving. It is also possible to fry the dumpling slices in butter.

Mix the finely chopped red cabbage with chicken stock, apple sauce, cranberries, white wine, balsamic vinegar as well as salt and pepper – knead the red cabbage well.

The marinated red cabbage can now be marinated overnight in a pot in the refrigerator or prepared immediately. Before bringing to the boil, add the onion, halved and larded with bay leaf and clove.

Bring the red cabbage to the boil with the lid on, then simmer lightly for 1.5-2.5 hours with the lid on, if necessary add some vegetable stock.

Season the red cabbage to taste with salt and pepper and keep ready to serve hot.