Goose with Savoy Cabbage
Goose with Savoy cabbage is a recipe featuring fresh ingredients from the goose category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 goose (about 3.5 kg)
- Salt
- black pepper (freshly ground)
- 3 tbsp mugwort
- 750 g Boskop apples
- 500 ml dry white wine
- 250 ml apple juice
- 2 tsp cornstarch
- 800 g small potatoes
- 2 tbsp sugar
- 2 tbsp butter
- 2 oranges
- 40 ml orange liqueur
- 1 small Savoy cabbage head (about 500 g)
- 0.5 lemon
- Salt
- 2 tbsp butter
- 2 tbsp almond slivers
Instructions
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1.
Wash the goose, pat dry, rub inside and out with salt and pepper, and sprinkle with mugwort.
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2.
Wash apples, halve, core, cut into wedges, and stuff the goose with them. Sew the opening closed.
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3.
Place the goose breast-side down on the fat pan of a preheated oven (220°C). Gradually add 1/4 l water, wine, and apple juice, roasting for 45 minutes. Reduce heat to 170°C, pierce under the wings with a toothpick. Roast for another 2 hours, turning once and basting frequently with the drippings. Fifteen minutes before finishing, baste with remaining wine, raise oven temperature to 220°C, and finish cooking.
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4.
Remove goose, strain the roasting liquid through a sieve, skim off fat, and optionally add poultry stock to reach 500 ml. Whisk a small amount of cornstarch with water, stir into sauce to thicken, season with salt and pepper.
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5.
Brush potatoes under running water, boil in salted water for about 20–25 minutes, drain, shock in ice water, then peel.
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6.
Rasp zest from half an orange. Peel thick segments, fillet, and catch the juice. Briefly simmer juice and liqueur with zest, set aside. Warm orange fillets in sauce before serving.
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7.
Remove outer leaves of cabbage, quarter it, cut out the core, and roughly chop.
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8.
Boil salted water with half a lemon (including peel) in a pot, add cabbage, blanch for about 8 minutes. Drain, shock in ice water, then drain again.
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9.
Toast almonds in a dry pan until fragrant, set aside.
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10.
Heat butter in a pan, add cabbage, warm through, and lightly salt.
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11.
Just before serving, roast potatoes in hot butter in a large pan all around, sprinkle with sugar, and caramelize by occasional turning.
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12.
Carve goose as desired, arrange on a sauce plate. Add orange fillets and blanched, almond‑topped cabbage. Serve the stuffing, caramelized potatoes, and remaining sauce alongside.
