Goose Roast

Name: Goose Roast
Prep time: 45 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 8
Cuisine: German
Ingredients: 4.5 kg goose (1 whole); Salt; black pepper; 1 kg apples; 500 g onions; 6 sprigs marjoram; 1000 ml poultry stock (glass); 750 g potatoes; 800 g Hokkaido pumpkin (1 small pumpkin); 125 ml Milk (1.5% fat); nutmeg; 3 tsp cornstarch

Prep: 45min

| Servings: 8 | Cook: 5h 30min

A goose roast with potato‑pumpkin mash turns out just right thanks to long cooking at low temperature: crispy on the outside and tender inside!

Ingredients

4.5 kg goose (1 whole)
Salt
black pepper
1 kg apples
500 g onions
6 sprigs marjoram
1000 ml poultry stock (glass)
750 g potatoes
800 g Hokkaido pumpkin (1 small pumpkin)
125 ml Milk (1.5% fat)
nutmeg
3 tsp cornstarch

Instructions

1.
Trim the visible fat from the goose. Rinse, pat dry and season inside and out with salt and pepper.
2.
Wash, peel, quarter, core, and dice the apples. Peel and dice the onions.
3.
Rinse the marjoram, shake off excess water, pluck the leaves and mix them in a bowl with the apple and onion cubes. Stuff the goose with this mixture, then insert 3–4 toothpicks through the belly opening and tie with kitchen twine.
4.
Place the goose breast‑side down in a large roasting pan and pour in 500 ml poultry stock. Roast in a preheated oven on the lowest rack at 150 °C (convection: not suitable, gas: level 1–2) for about 5 hours, poking the skin with a fork around the legs and breast to allow fat to render. Baste the goose frequently with the pan juices and gradually add more stock as needed.
5.
During the last part of roasting, peel, wash and dice the potatoes. Wash, quarter, core and dice the pumpkin. Boil both together in salted water for 20 minutes over medium heat covered.
6.
Remove the goose from the pan and place it on a baking sheet. In the oven at 225 °C (convection: not suitable, gas: level 4) on the lowest rack, brown breast‑side down for about 10 minutes, then flip and crisp the breast side for another 10 minutes.
7.
Warm the milk in a small pot. Drain the potatoes and pumpkin and roughly mash with a potato masher. Stir the hot milk into the mash, season with salt, pepper and freshly grated nutmeg.
8.
Pour the goose drippings into a fat‑separating jug. Strain the stock without the fat into a saucepan and bring to a boil.
9.
Whisk the cornstarch in a cup with cold water, stir it into the sauce and reboil. Season with salt and pepper to taste.
10.
Carve the goose or serve whole with stuffing, potato‑pumpkin mash and gravy.