Filled Goose Roast

Ingredients

• 1 ready-to-cook goose (ca. 4 kg)
• Salt
• pepper (from grinder)
• 8 sour apples (e.g., Boskop)
• 200 g lingonberries
• 5 thyme sprigs
• 1 rosemary sprig

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Wash, pat dry, and rub the goose inside and out with salt and pepper. Wash the apples, quarter them, remove cores, and cut into strips. Rinse the lingonberries, wash, and drain.

3. 3.

   Wash thyme and rosemary, shake dry, pluck leaves from stems, finely chop. Put 2/3 of the apple strips with lingonberries and herbs inside the goose and sew the opening with kitchen twine.

4. 4.

   Place the goose breast-side down in a roasting pan, pour 100 ml hot water over it, cover and roast for about 1 hour 15 minutes. Baste occasionally with pan juices, adding more hot water if needed.

5. 5.

   Turn the goose over, baste again, pierce under the wings with a toothpick, place remaining apple strips on the side, and continue roasting uncovered for another 1.5 hours.

6. 6.

   Brush the goose with saltwater, increase oven to 200°C upper and lower heat, and roast until skin is crisp for 10-15 minutes.

7. 7.

   Remove from oven, carve, and arrange slices with roasted apples on a platter. Garnish optionally with grapes and wine leaves if desired.

8. 8.

   Degrease the sauce and season to taste.