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

By 9. October 2018 No Comments
Weihnachtsgans zubereiten Beitrag mit 9 Kochvideos

OTHER LANGUAGES: deGerman

So that the goose roast comes perfectly with fine side dishes on the table, I have prepared this great recipe for you. No matter if Saint Martins-Goose Martinsgans or Christmas goose, the perfect roast goose is already a challenge and here you get the best possible support. In many cooking videos I show the step by step preparation and preparation and give with the recipe for the goose valuable tricks for a perfect result. You can find the recipe goose roast at the end of the page, please share this post on Facebook, Thank you! 

1. How to prepare Christmas Goose and Martins Goose yourself

The traditional time for roasting goose starts in November and lasts until Christmas. The Martinsgans is prepared on the 11th of November in honour of Saint Martin. Legend has it that the monk Martin hid in the goose house before the consecration of the bishop. The geese chattered loudly and betrayed him. So Martin was consecrated as bishop and the fate of the geese is known.

Vegan chocolate mousse decorated with mint, strawberry, pomegranate seeds

For the “sweet tooth” afterwards: Vegan chocolate mousse for Christmas dessert… Click on the picture for the recipe!

The Christmas goose is a traditional Christmas roast and is prepared and served both on Christmas Eve and on the following holidays. Mugwort and marjoram as an addition have a cultural background: the mugwort, whose botanical name is Artemisia vulgaris, is associated with Artemis, the Greek goddess of wild hunting, the virgin warlike moon goddess, the mistress of medicinal plants and herbalists as well as the patron saint of wild animals and protector of women and guardian of birth.

Mugwort and marjoram support the taste and the fat burning of fatty foods, so these herbs go well with goose and Christmas goose.

Zutaten für Gänsebraten, Weihnachtsgans und Gans im Ganzen zubereiten.

All ingredients for roast goose

Time management for preparing the goose: If the goose is to be served in the evening, the optimal preparation of the goose is around 11:00 am in the morning. The goose can cool down briefly after roasting, then release the goose and place the goose parts on a baking tray with the skin up. Prepare a tasty goose sauce from the goose remains. In the evening, warm the goose in a relaxed, crispy way, apply crispy fried.

2. Goose Purchase, Preparation and Oven Roasting

Some tips from the professional and star gastronomy for shopping the goose and preparing the goose I have subdivided into subitems below.

2.1 Buy frozen or fresh Goose?

The organic goose is best bought directly from the farm or pre-ordered for a long time in the supermarket or at the poultry dealer. Just as fine, assuming concentrated preparation, is the frozen goose. This is only slightly inferior to the aforementioned premium goose. Connoisseurs even prefer the once frozen goose – the meat becomes tenderer and the fat runs out better when frying. If the right cooking time is taken, this goose is unbeatable in taste and consistency.

The frozen goose is best defrosted overnight. This can also be done in the packaging. During preparation, the goose is washed vigorously, the intestines and belly fat are removed and the goose is placed on a deep baking tray to be filled, dabbed dry. The intestines such as stomach, heart and liver are used to prepare the sauce, as are the neck and collar. The belly fat can be turned through the mincer to prepare goose fat and then left out with the remaining goose fat.

2.2 Filling for the Roast Goose

Apples, onions, mugwort or marjoram are the preferred fillings for Christmas goose, thyme or rosemary are controversial. The traditional herbs mugwort and marjoram support the digestion of fat. Important note on the stuffing for the roast goose: The filling must be strongly seasoned with salt, pepper and plenty of herbs so that the aromas can pass over to the goose and the run-off goose fat. The Christmas goose is filled into the belly completely with the prepared filling. The goose is poured with some broth before it is put into the cold oven so that steam is initially produced in the cooking chamber and the goose begins to “sweat”. Thus the goose leaves already evenly fat asu and the goose becomes more digestible.

2.3 Bind Goose

The binding of the filled goose is not absolutely necessary, by the lower flap of the wings and the crossed close of the clubs the goose receives a stable stand and an appealing form. I’ll show it on video.

2.4. Roast Goose Cooking Time

The cooking time of the goose is 2.5 – 3.5 hours, depending on the oven and the weight of the goose. The ideal temperature is 170 degrees Celsius. If the goose is cooked at low and high temperatures, the frequent turning of the goose is necessary for an even cooking result. The turning of the goose can be dispensed with at the hot air stage. Our goose, shown in the video, could be cooked with a weight of 3.5 KG in a good 2 hours.

Important: My method of preparation provides for the roasting of the goose as a whole, then the goose is dismantled and only when the guests arrive are the goose pieces under the grill warmed up again crisply. This way of preparation is preferable, first of all there is time for the preparation of the goose sauce (from the goose bones or carcasses), secondly the preparation will succeed stress-free and the goose comes really hot on the table or plate.

Gänsebraten angerichtet auf dem Teller, hier die Brust, knusprig. Als Beilagen Serviettenknödel und Blaukraut.

Goose crispy prepared with napkin dumplings and red cabbage. The goose is placed in the cold oven – only then the oven is heated up – this optimally supports the “sweating” of the goose. The goose is poured with some broth before it is put into the cold oven so that steam is initially produced in the cooking chamber and the goose begins to “sweat”. Thus the goose already lets out fat evenly and the goose becomes more digestible.

Note: Many simple stove models do not reach the indicated temperature, at the same time there is often no even heat distribution in the oven. Frequent opening of the oven door requires a high-quality appliance to ensure that the cooking time is quickly reached again. The heating time is also different for all stoves. Depending on the type of stove, the cooking time can be extended accordingly – however, a goose cooked for too long is dry and does not produce an enthusiastic taste experience.

The first watering of the goose with the resulting goose fat on the baking tray takes about 30 minutes. The legs are gently pricked into the skin with a fine fork – so the fat-rich legs release more fat and the legs become more digestible. After watering the goose with goose dripping, the goose is gently seasoned with salt each time. The watering removes the salt, the goose fat becomes tasty, and the salting process prepares the crispy skin during the cooking time.

2.4 Cooking Video how to prepare the Goose, fill it and put it in the Oven

3. Prepare Red Cabbage German Style as Side Dish for the Goose

The red cabbage is prepared as described in the recipe after inserting the goose into the oven. The marinating of the red cabbage is already optimized the day before, with subsequent marinating time overnight.  In this way, the aromas in red cabbage can develop perfectly. Cooking time red cabbage at least 2 hours, better a little longer (matter of taste: either cabbage with light bite or cooked very creamy).

3.1 Video Prepare Red Cabbage freshly

You can find a detail Article Recipe Red Cabbage here…

4. Prepare Bread Dumplings as Side Dish with the Goose

The preparation of the bread dumplings also takes place while the goose remains in the oven. After the preparation and resting period, the dumpling mass is wrapped in buttered aluminium foil.  The bread dumplings are cooked in the steam pot about 1 hour before the guests arrive – the dumplings in the aluminium foil require a preparation time of 40 – 60 minutes, depending on their thickness.

Please note, if you prepare dumplings traditionally in the cloth napkin, please cook the napkins beforehand. Fabric softeners and other aromas of detergents unintentionally flavor the dumpling. Another disadvantage: napkins have to be washed laboriously, furthermore about 0.5-0.8 mm at the edge of the dumpling always soak very watery and impair the taste.

4.1 Video Prepare Dumpling Mass

4.2 Video wrapping prepared Bread Dumpling Mass in Aluminium Foil

5. Pour Roast Goose over with Gravy

Pour the gravy over the goose every 20 minutes and do not forget to add salt.

5.1 Video let the Goose sweat in the Oven and pour over with Juice

6. Carving Roast Goose into Pieces

Description: Remove the legs, then the breasts along the breastbone, remove the remaining goose meat from the bone with a small knife and use for Gröstl. Place the goose pieces on a baking tray with the skin side facing up. The goose legs can be divided again at the joint, breasts should be divided only after the crispy grilling, so that they remain juicy. With my kind of the goose roast preparation the goose is already released, before the guests are there. The goose pieces then come again into the oven stage grill with hot air at 220°C and are controlled hot and crispy “made”. This reduces the workload in the kitchen and delivers an optimum result.

6.1 Video debone the Goose

7. Prepare Sauce for Roast Goose

Once the goose is roasted and released, there is still time to cook a great goose sauce from the carcasses, which really deserves its name.

The carcasses, roast residues from the tray with a little goose fat or only the dark roast fat is freshly seasoned with apple and onions, with marjoram and the cooked filling and bones are put on with veal stock and cooked for 2 (at least) to 4 hours. The sauce should simmer lightly and reduce. The innards, wings and neck or collar are also cooked and give the sauce a special taste. Prepare veal stock either according to the recipe or use veal stock from the glass.

After the sauce has developed a sufficient taste, it is passed through a fine sieve (poured off) and suspended particles and herbs are removed from the sauce. Boil down the sauce according to taste, bind with a little fresh and finely grated potato according to taste. Mix the sauce with cold butter before serving and season with salt and pepper if necessary.

Sauce für den Gänsebraten zubereiten, so gelingt die Sauce zur Weihnachtsgans garaniert.

Goose sauce while preparing, apples and onion give the typical taste.

Slowly bring this sauce to the boil, simmer gently and reduce. This takes time and in 2-4 hours an excellent sauce is produced, which only passes through a fine sieve and finally has to be bound with grated potato and some cold butter and mounted.

7.1 Cooking Video Prepare Goose Sauce

7.3 Video: Thicken and refine the Goose Sauce

8. Prepare and arrange Goose Roast crispy

Finish roast goose and arrange with side dishes: Dumplings cooked on a tray sliced diagonally kept warm, red cabbage boiled up, a sibe provided (let red cabbage drip off), sauce boiled up, plate hot provided. Preheat grill.

Gans ausgelöst, Brüste und Keulen, vorbereitet auf einem Backblech. Der Gänsebraten wird garantiert knusprig.

Goose pieces released on the baking tray. Optimally prepared, they only have to be warmed up and crispy.

Salt the goose pieces again, then cook under the preheated grill at 230 degrees Celsius until crispy. Turn off the grill, open the stove door. Arrange the side dishes, put the goose pieces on the plate, divide the breasts again if necessary, mix the sauce with butter (mount) and arrange on the plate. Avoid watering the crispy skin with sauce – as the skin softens immediately and no longer promises a crispy taste experience.

8.1 Cooking Video: How to make a crispy Goose and arrange Roast Goose with Dumplings and Red Cabbage on the Plate

Perfectly prepare goose roast, Christmas goose and Martin goose 9 cooking videos as a complete playlist

9. Roast Goose Recipe with Dumplings and Red Cabbage

Weihnachtsgans zubereiten Beitrag mit 9 Kochvideos
Roast goose with dumplings and red cabbage
Votes: 5
Rating: 5
You:
Rate this recipe!
Rezept drucken
Goose roast recipe with comprehensive instructions for the preparation of Martin goose and Christmas goose. Nine cooking videos and numerous tips are a great guide to cooking yourself. Prepare goose roast perfectly with tips from professional chef Thomas Sixt.
Servings Prep Time
4-6 Portions 90 Minutes
Cook Time Passive Time
140 Minutes 100 Minutes
Servings Prep Time
4-6 Portions 90 Minutes
Cook Time Passive Time
140 Minutes 100 Minutes
Weihnachtsgans zubereiten Beitrag mit 9 Kochvideos
Roast goose with dumplings and red cabbage
Votes: 5
Rating: 5
You:
Rate this recipe!
Rezept drucken
Goose roast recipe with comprehensive instructions for the preparation of Martin goose and Christmas goose. Nine cooking videos and numerous tips are a great guide to cooking yourself. Prepare goose roast perfectly with tips from professional chef Thomas Sixt.
Servings Prep Time
4-6 Portions 90 Minutes
Cook Time Passive Time
140 Minutes 100 Minutes
Servings Prep Time
4-6 Portions 90 Minutes
Cook Time Passive Time
140 Minutes 100 Minutes
Ingredients
roast goose
  • 1 pc goose approx. 3.5 kg
  • 5 pc onions for the filling
  • 5 pc apples for the filling
  • 4 tbs majoram
  • 1 tsp salt
  • 1 pinch black pepper grounded
  • 200 ml vegetable broth
Roast goose sauce
  • 1 pc cooked filling of goose apple and onions from the roasted goose
  • 1 pc crushed, cooked goose bones
  • 1 pc offal and neck of gooses
  • 1 Roast set of baking tray and dark goose fat
  • 1 l veal stock How to make veal stock, veal sauce, veal jus
  • 1 l Chicken broth or vegetable broth
  • 1 pc potatoe raw to grate finely and thicken the goose sauce
  • 1 pinch salt
  • 1 pinch black pepper grounded
  • 60 g cold butter
Serviettes - Bread Dumplings cooked in Aluminium Foil
  • aluminium foil
  • 120 g Butter
  • 1 pc onion
  • 1 pinch salt
  • 1 pinch black pepper grounded
  • 1 pinch nutmeg grounded
  • 4-5 pc chicken eggs
  • 1/2 bunch parsley
Red cabbage or red cabbage for roast goose
  • 500 g Red cabbage finely chopped
  • 100 ml Chicken broth or vegetable broth
  • 120 g apple puree
  • 3 tbs cranberries
  • 150 ml dry white wine
  • 30 ml balsamic vinegar
  • 1 pc onion
  • 1 pc bayleaf place on onion
  • 1 pc clove stick through bayleaf and onion
  • 1 pinch salt
  • 1 pinch pepper
Servings: Portions
Units:
Instructions
Prepare and prepare goose roast
  1. Defrost goose, wash, dry. Place the intestines such as liver, stomach, heart, throat and belly fat in an extra bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. After the arrival of the guests, fry the goose pieces again lightly salted under the grill at approx. 230 ° C until crispy.
Sauce & Gravy for roast goose
  1. 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.
Serviettes- Bread dumplings in aluminium foil
  1. 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.
Red cabbage or red cabbage for roast goose
  1. 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.
Recipe Notes

10. Calories (kcal) Roast Goose with Dumplings and Red Cabbage, the Nutritional Values

Nutrition Facts
Roast goose with dumplings and red cabbage
Amount Per Serving
Calories 1848 Calories from Fat 1224
% Daily Value*
Total Fat 136g 209%
Saturated Fat 55g 275%
Polyunsaturated Fat 13g
Monounsaturated Fat 55g
Cholesterol 528mg 176%
Sodium 4100mg 171%
Potassium 2199mg 63%
Total Carbohydrates 29g 10%
Dietary Fiber 7g 28%
Sugars 12g
Protein 117g 234%
Vitamin A 65%
Vitamin C 166%
Calcium 21%
Iron 86%
* Percent Daily Values are based on a 2000 calorie diet.

11. Updates on Goose, Roast Goose and Side Dishes, vegetarian Christmas Goose

Based on a recent Facebook survey, I developed and created a recipe for vegetarian Christmas goose. Let yourself be inspired and do something good for yourself and the planet! Protect the climate & save geese: Recipe vegetarian goose - the roast goose as a vegan Christmas goose...

The preparation, the making of red cabbage, red cabbage bavarian style and german red cabbage I show in a detailed article with many pictures and step by step instructions. For the recipe red cabbage click here...

OTHER LANGUAGES: deGerman

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