Festive Roast Goose with Truffle Mashed Potatoes

Ingredients

• 1 goose (about 4 kg, ready to cook)
• Salt
• black pepper (freshly ground)
• 1 tsp dried marjoram
• 1 tsp dried sweet basil
• 2 Apples
• 2 carrots
• 200 g celery
• 1 parsley root
• 2 onions
• 500 ml poultry stock
• 1 bay leaf
• 4 cloves
• 1 tsp whole peppercorns
• 1 kg starchy potatoes
• 3 tbsp butter
• 1 tbsp truffle oil
• 400 ml heavy cream (at least 30% fat)
• freshly grated truffle (to taste)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash, dry, and pat the goose inside and out; season the cavity with salt, pepper, and herbs. Halve the apples and place them inside the goose, securing with wooden skewers. Season the outside with salt and pepper. Place the goose breast-side down in a roasting pan or large Dutch oven, add 200 ml boiling water, and roast for about 30 minutes.

2. 2.

   While the goose roasts, wash, trim, and roughly cube the vegetables. Brown them in some rendered goose fat. Remove the goose and add the vegetables to the pot with a splash of stock. Return the goose breast-side up on top. Simmer for about 2 hours, basting occasionally with pan juices and adding more stock as needed.

3. 3.

   Boil the potatoes for about 30 minutes until tender. Peel and mash them using a potato masher. Stir in cold butter, truffle oil, and hot cream until smooth. Season with salt and fold in grated truffle. Strain the roasted vegetables through a sieve to make a sauce, de‑fat it, and season with salt and pepper. Carve the goose, serve on warmed plates with the sauce and truffle mash.