Classic Martin's Goose with Red Cabbage

Ingredients

• 1 young kitchen-ready goose
• Salt
• Pepper
• 6 medium tart apples
• 4 shallots
• 1 bunch fresh marjoram
• 2 carrots
• 3 onions
• 1 kg red cabbage
• 2 tbsp clarified butter
• Salt
• 2 tbsp sugar
• 5 tbsp vinegar
• 125 ml apple juice
• 3 cloves of nutmeg
• 1 bay leaf
• 3 black peppercorns
• 2 grains of allspice
• a pinch cinnamon
• a pinch ground coriander

Instructions

1. 1.

   Trim the neck and wing tips from the goose. Rinse the goose thoroughly inside and out, pat dry. If necessary, use tweezers to remove any feather quills. Rub the goose inside and out with salt and pepper.

2. 2.

   Core 3 apples and cut them into wedges. Peel and slice the shallots. Mix prepared ingredients, salt, pepper, almonds, and marjoram. Stuff the mixture into the goose and tie it with kitchen twine. Place the goose breast-side down on a roasting pan or in a large Dutch oven. Pour about 2 cups of water.

3. 3.

   Slide the goose into a cold oven. Roast at 200°C (gas stove: level 3) for approximately 1½ hours until fat begins to render. Rotate the goose so that the legs face upward. Puncture the skin under the legs to allow more fat to escape. Add about ¼ liter of water.

4. 4.

   Finely chop carrots and onions. Distribute them around the goose with the neck and wing tips. Continue roasting for another 1½ hours at the same temperature. Brush the goose 2–3 times with a strong salt‑water mixture, adding about ⅛ liter of water gradually.

5. 5.

   For the red cabbage: clean and finely chop the cabbage and remaining apples. Peel and mince the last onion. Heat clarified butter in a large pot. Sauté the onion. Add the cabbage and apples. Season with salt, sugar, vinegar, apple juice, nutmeg, bay leaf, peppercorns, allspice, cinnamon, and coriander. Cover and simmer over low heat for about 45 minutes.

6. 6.

   Increase oven temperature to 250°C (gas stove: level 5). Place the goose on a grill rack in the oven, slide a baking sheet underneath. Roast the goose for an additional 30 minutes until crispy.

7. 7.

   Meanwhile prepare the sauce. Refill the roasting drippings with about 100 ml of water and scrape all browned bits from the pan or Dutch oven. Strain the fond through a sieve; optionally de‑fat it. Reduce the sauce to taste, seasoning with a little salt and pepper.

8. 8.

   Remove the goose, carve it. Arrange the slices on a platter with the stuffing. Serve the apple red cabbage and sauce alongside. Pair with salted potatoes.