Goose with Potato Dumplings

Ingredients

• 5 kg goose (1 goose)
• Salt
• Pepper
• 1 bunch parsley
• 1 tbsp mugwort
• 1 l vegetable broth
• 1 onion
• 12 figs
• sauce binder
• 1 kg cooked potatoes (starchy, leftover)
• 200 g potato flour
• 2 Eggs
• Salt
• nutmeg
• 0.5 stale roll
• 1 tsp butter

Instructions

1. 1.

   Rinse the goose cold, season inside and out with salt and pepper. Stuff with mugwort, parsley, and 6 half figs, then secure tightly with toothpicks. Pinch the sides and under the legs to allow fat to drain. Roast in a preheated oven at 160°C (325°F) on the middle rack with broth for 30 minutes, basting frequently with pan juices. Remove the goose, skim off excess fat, brown the vegetables in the pan, pour over the fond, and return the goose. Simmer in the oven for another 2 hours, spooning liquid over it regularly; add remaining halved figs during the last 10 minutes.

2. 2.

   Place the goose on a platter, arrange the figs beside it, strain the sauce. Season with salt and pepper, thicken with sauce binder if desired. Transfer to a gravy boat and serve with dumplings.

3. 3.

   Dice the stale roll into small cubes and fry in hot butter until golden yellow.

4. 4.

   Grate or press the potatoes finely, mix with potato flour, salt, and nutmeg; pour in ½ cup hot water, add eggs, and blend into a smooth (silky) dough.

5. 5.

   With lightly floured hands, shape dumplings, pressing about 1 tsp roasted roll cubes into each center.

6. 6.

   Drop the dumplings into about 2 l of boiling salted water and let them cook for ~20 minutes; stop the boil before they finish cooking.

7. 7.

   Heat butter in a pan, toast semmel crumbs until golden yellow, and sprinkle over the finished dumplings.