Goose with Apples

Ingredients

• 4 onions
• 2 parsley roots
• 4 Carrots
• 1 young goose (ready to cook, about 4 kg, with giblets)
• 2 shallots
• 20 g butter
• 400 g dumpling bread
• 200 ml milk
• 1 egg
• 1 tsp dried marjoram
• 1 tbsp freshly chopped parsley
• Salt
• Pepper
• 500 ml dark beer
• 1 red cabbage (about 1.5 kg)
• 2 onions
• 2 cloves of mace
• 2 tbsp Vegetable oil
• 200 ml red wine
• 1 bay leaf
• 1 cinnamon stick
• 1 sour apple
• 1 tbsp balsamic vinegar
• 2 Tbsp currant jam
• Salt
• Pepper
• 4 sour apples
• 2 tbsp butter
• 2 tbsp honey
• 20 ml Calvados
• 2 sprigs sage

Instructions

1. 1.

   Peel the vegetables and cut them into large pieces. Wash the goose inside and out thoroughly, then pat dry. Clean and dice the giblets. Remove skins from the shallots and finely chop them. Melt butter in a pan and sauté the shallots until translucent. Add the giblets and cook briefly. Set aside to cool slightly. Place the dumpling bread in a large bowl. Boil the milk and pour it over the bread, letting it cool a bit. Then add the egg, marjoram, parsley, salt, pepper, and mix well. Incorporate the cooled giblets into the mixture and fill the goose with this stuffing. Sew the opening or secure it with wooden skewers.

2. 2.

   Place the goose breast-side down in a roasting pan with a cup of water. Distribute the prepared vegetables around it. Put the pan in a cold oven, set to 200°C (fan) and roast for one hour. Turn the goose over and roast for another about 1.5 hours. Baste occasionally with beer to brown the skin.

3. 3.

   Meanwhile cut the red cabbage into quarters and remove the tough core. Slice or shave the quarters into fine strips. Peel the onions; dice one finely, and stick cloves of mace into the second onion. Heat oil in a hot pot and sauté the diced onion until translucent. Add the cabbage, cook briefly, then deglaze with wine. Add the spiced onion, bay leaf, and cinnamon. Peel, quarter, core, and slice the apple into thin strips; add to the cabbage, mix well, cover, and simmer gently over low heat for about 15 minutes. Remove the lid. Finish with vinegar and jam, season with salt and pepper, and let it cook gently for another 30 minutes, stirring occasionally.

4. 4.

   If needed, add more liquid. Taste just before serving and remove any spices as desired.

5. 5.

   Wash the apples, quarter them, remove cores, and cut into strips. Sauté briefly in hot butter. Stir in honey and deglaze with Calvados. Simmer about five minutes until the apples are tender yet firm. Shake off sage leaves, dry, and sprinkle over the apples at the end.

6. 6.

   Remove the finished goose from the pan and keep warm in a turned-off oven. Strain the sauce, skim excess fat, add water if needed or reduce further, and season with salt and pepper.

7. 7.

   Arrange the roasted goose on a large platter, remove the string, and scatter the apple slices around it. Serve the red cabbage and sauce separately. Slice at the table to reveal the generous portions.