Goose Breast and Legs for Christmas

Ingredients

• 1 kg starchy boiling potatoes
• 150 g flour
• 1 egg
• 1 yolk
• Salt
• nutmeg
• 300 g chanterelles
• 100 g clarified butter
• 200 g celeriac
• 1 parsley root
• 500 ml poultry stock
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns

Instructions

1. 1.

   Preheat the oven to 200°C (Oven rack in the middle).

2. 2.

   Wash, dry and pat the goose inside and out. Season the cavity with salt, pepper and herbs. Halve apples, peel and quarter two onions; place them inside the goose and secure with wooden skewers. Season the outside with salt and pepper. Place the goose breast-side down in a roasting pan or large Dutch oven, pour 200 ml boiling water over it, and bake for about 30 minutes.

3. 3.

   Meanwhile wash, trim and roughly cube the vegetables. Brown them in some drained goose fat. Remove the goose, add the vegetables to the pot with a bit of stock, add the spices, then place the goose breast-side up on top. Simmer for about 2 hours, basting the goose with pan juices and adding more stock as needed.

4. 4.

   Wash the potatoes, boil them in plenty of water for 25-30 minutes, drain, peel and press hot through a potato masher. Mix with flour, egg, yolk, salt and nutmeg; let the dough rest briefly.

5. 5.

   Clean the chanterelles and cut them into small pieces if desired.

6. 6.

   With wet hands shape the potato dough into finger‑shaped dumplings about 7 cm long. Boil them in salted water for 4-5 minutes until cooked, then drain and rinse with cold water.

7. 7.

   Pan‑fry the dumplings in hot clarified butter in a large pan, turning all sides for 4-5 minutes until golden brown; keep warm while you fry the rest. Sauté the chanterelles for 3-4 minutes, season with salt and pepper, and mix with the dumplings.

8. 8.

   Remove the goose, set it aside warm, strain the vegetable gravy through a sieve, skim off fat, and reduce slightly if desired. Season with salt and pepper to taste.

9. 9.

   Plate the goose and serve with the potato dumplings; accompany with fruity red cabbage.