Crispy Roasted Goose

Ingredients

• 1 goose (prepped, about 4 kg)
• 3 untreated oranges
• 3 untreated lemons
• 1 tbsp salt
• 1 tbsp black pepper (freshly ground)
• 1 tsp dried marjoram
• 2 onions
• 1 Carrot
• 50 g ground almonds
• 100 g ground hazelnuts
• 1 untreated orange (juice)
• 150 g soft butter
• 2 tbsp honey
• 4 Tbsp breadcrumbs
• 150 g red currants
• 1 onion
• 1 tbsp oil
• 2 tsp dried marjoram
• 10 g sunflower seeds
• 6 small apples (e.g., Boskop)
• 150 ml dark beer

Instructions

1. 1.

   Wash the goose inside and out and dry thoroughly. Remove any feather remnants if needed.

2. 2.

   Rinse oranges and lemons hot, halve them and cut into wedges. Rub the goose inside and out with salt and pepper, sprinkle marjoram on the inside, and fill the cavity with citrus wedges. Tie the goose with kitchen twine. Peel and chop onion and carrot into large pieces. Place the goose breast-side down in a roasting pan and pour 150 ml boiling water over it. Distribute onion and carrot pieces around the bird. Put the pan in a cold oven. Set the oven to 200°C (convection) and roast for about 1 hour until fat begins to render.

3. 3.

   Turn the goose so that its legs face up in the pan. Prick the skin under the legs and wings several times to allow fat to escape, then roast another 50–60 minutes. Skim off fat from the pan every 10 minutes and baste the bird with the drippings. For the crust, knead all ingredients into a smooth dough, shape it between two sheets of foil to 1 cm thickness, and refrigerate. Meanwhile, wash and trim currants for the apple stuffing. Dice onion. Heat oil in a pot, add onions, marjoram, and sunflower seeds, sauté for a few minutes, then stir in currants and remove from heat.

4. 4.

   Wash apples and use an apple corer to remove cores generously. Fill with currant mixture and place in a greased baking dish. About 20 minutes before the goose finishes roasting, put the apples in the oven. Keep them warm. Raise oven temperature to 240°C. Remove goose from pan, place breast-side up on a rack, brush with beer, and cover with crust. Return to lower rack and bake another 30 minutes, basting frequently with beer until skin is crisp and brown.

5. 5.

   Keep finished goose warm in the turned-off oven while finishing sauce. Skim fat, strain roasting liquid through a sieve into a pot, loosen any residue from pan bottom. Bring to boil, reduce under high heat if needed, season to taste. Plate whole bird, arrange apples around it, and serve with sauce.