Goose Breast with Dried Apricots

Ingredients

• 150 g dried apricots
• 1 ready-to-cook goose (ca. 4 kg)
• Salt
• black pepper (freshly ground)
• 1 tbsp dried savory
• 2 sprigs Rosemary
• 2 Apples
• 2 onions
• 2 carrots
• 200 g celeriac
• 1 parsley root
• 500 ml poultry stock
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns
• savory for garnish
• marjoram for garnish

Instructions

1. 1.

   Soak the apricots in lukewarm water.

2. 2.

   Preheat the oven to 200°C with upper and lower heat.

3. 3.

   Wash, dry, and pat the goose inside and out. Season the inside and outside with salt, pepper, and herbs. Quarter the apples, peel the onions, and cut both into large pieces. Place them inside the goose and secure with wooden skewers. Salt and pepper the exterior. Position the goose breast-side down in a roasting pan or large Dutch oven and pour 200 ml boiling water over it. Roast in the preheated oven for about 30 minutes.

4. 4.

   Meanwhile, wash, trim, and roughly cube the vegetables. Brown them in some drained goose fat. Remove the goose and add the vegetables to the pot with a bit of stock. Add the spices and place the goose breast-side up on top again.

5. 5.

   Add the apricots and simmer everything for about 2 hours. Baste the goose repeatedly with roasting liquid and add more stock as needed.

6. 6.

   Remove the goose, set it warm briefly, take out the apricots from the sauce, and strain the vegetables with the roast sauce through a sieve. Deglaze and reduce further if desired. Season with salt and pepper.

7. 7.

   Take the filling from the goose, spread it with the apricots on preheated plates, and slice the goose into portions. Arrange the slices over the filling and garnish with savory and marjoram. Serve the sauce separately.