Goose with Potato Stuffing

Ingredients

• 3.5 kg pre-cooked goose (1 pre-cooked goose)
• Salt
• freshly ground pepper
• 250 g small potatoes (mostly waxy)
• 2 carrots
• 1 bundle of marjoram
• 2 onions
• 3 tbsp dark sauce thickener

Instructions

1. 1.

   Rinse the goose and pat it dry. Season the inside and outside with salt and pepper.

2. 2.

   Peel, wash, and boil the potatoes in salted water for 10 minutes. Peel the carrots and cut them into pieces. Rinse the marjoram. Peel and quarter the onions.

3. 3.

   Drain the potatoes. Mix them with the carrots and marjoram and stuff the goose with this mixture. Secure the opening with wooden skewers or sew it shut with kitchen twine.

4. 4.

   Place the goose, breast side up, in a large roasting pan or on the oven’s drip tray. Roast in a preheated oven at 180°C (gas: level 2-3, fan: 160°C) for 3 to 3½ hours. After about 45 minutes skim off the fat and scatter the onions around the goose. Gradually pour in about ¾ l of water. Baste the goose with the roasting juices throughout the cooking time, skimming fat as needed.

5. 5.

   Place the goose on a warm platter. Strain the roasting juices through a sieve into a pot, optionally de-fat. Bring to a boil and sprinkle in the sauce thickener. Stir and bring to a boil again. Season with salt and pepper.