Crispy Roasted Goose
This will be a feast: Try the crispy roasted goose with orange red cabbage from Spoonsparrow!
Ingredients
- 1400 g red cabbage (about 2 heads)
- 2 oranges
- Salt
- 3 tbsp white wine vinegar
- 6 cloves of peppercorns
- 1 bay leaf
- 5 kg goose (4.5–1 goose)
- Pepper
- 1 tbsp dried savory
- 2 bunches parsley
- 1 l poultry broth
- 2 tbsp Rapeseed oil
- 250 ml red grape juice
- 2 tsp Honey
- 3 tsp cornstarch
- 1.5 kg potatoes
Instructions
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1.
Remove the outer leaves from the cabbage. Quarter each head and cut out the core generously.
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2.
Wash the cabbage, shake off excess moisture, and slice or shave into very fine strips. Place in a large bowl.
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3.
Halve the oranges and squeeze them. Mix orange juice with 1 tsp salt, 2 tbsp vinegar, peppercorns, and bay leaf. Stir into the cabbage and cover for at least 8 hours in the refrigerator to marinate.
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4.
Trim all visible fat from the goose. Rinse it, pat dry with paper towels, and season the cavity with salt, pepper, and savory.
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5.
Wash parsley, shake dry, and add the stems inside the goose.
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6.
Place the goose breast-side down in a large roasting pan or casserole dish and pour 500 ml broth over it.
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7.
Bake at 150 °C (convection 130 °C, gas: level 1–2) on the lowest rack for 4.5–5 hours; during this time pierce the skin around the legs and breast with a fork to allow fat to render out.
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8.
Turn the goose several times during roasting and baste it with the pan juices; add more broth if needed.
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9.
About one hour before the end of roasting, drain the cabbage in a sieve, catching the marinade in a bowl.
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10.
Heat oil in a large wide pot. Sauté the cabbage for 5 minutes, lightly salt and pepper.
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11.
Add the captured marinade to the pot with grape juice, bringing it to 450 ml total volume. Add to the cabbage, bring to a boil, then cover and simmer over low heat for about 45 minutes until just tender. Season with salt, honey, and remaining vinegar.
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12.
Lift the goose from the pan onto a baking sheet. Roast in a preheated oven at 225 °C (convection 200 °C, gas: level 3–4) on the lowest rack for about 20 minutes to brown and crisp the skin, turning at least once.
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13.
Meanwhile peel, wash, and boil potatoes in salted water for 20–25 minutes depending on size.
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14.
Pour pan juices into a fat separator cup in portions. Wait briefly until sauce and fat separate, then carefully pour the skimmed sauce into a pot.
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15.
Bring the sauce to a boil, thicken with cornstarch if desired, and season with salt and pepper. Drain potatoes, transfer to a bowl, and keep warm.
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16.
Slice the crispy roasted goose: cut the breast and legs from the bones, slice the breast into thick pieces, halve the legs. Serve the roast with sauce, red cabbage, and boiled potatoes.
