Bavarian Goose Roast

Ingredients

• 5 kg goose (pre-cooked, 1 whole goose)
• Salt
• black pepper (freshly ground)
• 4 sour apples (Boskop)
• 1 bunch fresh marjoram
• 0.5 bunch fresh thyme
• 250 g old-fashioned pretzels (or lye dough)
• 250 ml milk (3.5% fat)
• 10 g parsley (0.5 bunch)
• 1 Shallot
• 1 tbsp butter
• 2 Eggs

Instructions

1. 1.

   Wash the goose inside and out, pat dry, and rub with salt and pepper.

2. 2.

   Wash, peel, quarter, core, and cut apples into wedges; wash and shake marjoram and thyme dry. Place apples and herbs inside the goose and tie the opening with kitchen twine.

3. 3.

   Place the goose breast-side down in a roasting pan, pour 300 ml hot water over it. Roast covered at 180 °C (160 °C fan) for about 1 hour 15 minutes.

4. 4.

   Turn the goose over, occasionally baste with roast juices, pierce under the wings with a toothpick, and continue cooking uncovered for another 1.5 hours.

5. 5.

   For the pretzel dumplings cut the pretzels into small pieces. Warm milk in a small pot, pour over the pretzels, and let stand for 30 minutes.

6. 6.

   Wash parsley, shake dry, finely chop leaves. Peel and dice shallot very finely. Melt butter in a small pan, sauté onions until translucent at medium heat. Remove from heat, stir in parsley, add eggs to the pretzel mixture. Knead dough well and season with pepper.

7. 7.

   Brush goose with salt water. Increase oven temperature to 20 °C (180 °C fan) and roast for 10–15 minutes until crisp.

8. 8.

   Shape eight dumplings from the dough. Boil them in salted water for 15–20 minutes until cooked through. Remove with a slotted spoon, drain, and place in a hot bowl.

9. 9.

   Remove goose and arrange on a platter. Deglaze sauce, season, and serve separately with goose and dumplings.