Christmas Goose with Sautéed Red Cabbage

Ingredients

• 1 Carrot
• 100 g Celery Root
• 1 onion
• 1 young goose (about 3 kg)
• 1 sprig sage
• Salt
• ground pepper
• 150 ml chicken broth
• 750 g waxy potatoes
• 50 g butter
• 2 egg yolks
• 1 pinch freshly grated nutmeg
• 1 tbsp melted butter
• 400 g firm potatoes
• 2 tbsp clarified butter
• 1 head red cabbage (about 900 g)
• thin apple peel for garnish

Instructions

1. 1.

   Preheat the oven to 200°C (Oven rack in the middle).

2. 2.

   Peel and roughly dice the carrot, celery root, and onion. Wash the goose inside and out, pat dry, and remove a sprig of sage. Season the goose with salt and pepper, then pierce its skin all over with a toothpick. Place the goose breast-side down along with the vegetables in a roasting pan. Pour about 400 ml hot water into the pan and roast for approximately 60 minutes. Flip the goose and roast for another 60 minutes, spooning off excess fat from the sauce every ten minutes and basting the goose with the remaining liquid.

3. 3.

   For the potato gratin, peel the waxy potatoes and boil them in salted water for about 25 minutes until tender. Drain and let steam dry.

4. 4.

   Mash the potatoes through a potato press and mix in butter and egg yolks. Season with salt, pepper, and nutmeg.

5. 5.

   Transfer the mash to a piping bag fitted with a large star tip and pipe 6–8 large rosettes onto parchment paper on a baking sheet. Brush with melted butter and bake alongside the goose for 8–10 minutes until golden brown.

6. 6.

   Wash, peel, and halve the firm potatoes. Use a round cutter to make half-moons and boil them in salted water for 5–10 minutes. Heat 1 tbsp clarified butter in a non-stick pan and sear the potato halves on one side for about 3 minutes until browned.

7. 7.

   After 60 minutes, remove the goose from the roasting pan and place it on a rack with the fat drippings underneath. Brush with broth and roast at 250°C for about 15 minutes until golden brown. Remove the goose, carve, and keep warm. Skim off remaining fat from the sauce, strain through a fine sieve, then reheat in a small pot, seasoning with salt and pepper. Place the half-moon potatoes into the sauce.

8. 8.

   Remove outer leaves from the red cabbage and cut out the core. Trim edges and slice 6–8 pieces, each about 100 g. Heat 1 tbsp clarified butter in a pan and sear the cabbage slices on both sides for 1 minute per side. Add a splash of water, cover, and simmer over low heat for about 10 minutes (adjust to taste). Season with salt and pepper.

9. 9.

   Plate the goose atop the red cabbage, surrounded by the potato gratin and the potatoes in sauce. Drizzle with remaining sauce and garnish with apple peel strips before serving.