Goose with Savoy Cabbage

Ingredients

• 4 kg pre-cooked goose (1 pre-cooked goose)
• Salt
• black pepper (ground from mill)
• 2 sprigs savory
• 500 ml poultry stock
• 2 Apples
• 2 carrots
• 200 g celery
• 1 parsley root
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns
• 4 onions
• 100 ml heavy cream
• 1 savoy cabbage head
• 4 oranges
• 2 tbsp butter
• Salt
• Nutmeg (freshly grated)
• 6 rolls
• 200 ml milk
• 1 Shallot
• 0.5 bunch Parsley
• 1 tbsp butter
• 2 Eggs
• Salt
• Pepper
• nutmeg
• 3 tbsp butter

Instructions

1. 1.

   Wash the goose inside and out, pat dry, and season the cavity with salt, pepper, and herbs. Halve the apples, peel and quarter two onions. Place both in the goose and secure with wooden skewers. Season the outside with salt and pepper. Lay the goose breast-side down in a roasting pan or large Dutch oven and pour 200 ml boiling water into it. Bake in a preheated oven at 200°C (middle rack) for about 30 minutes.

2. 2.

   Meanwhile, wash, trim, and roughly cube the vegetables. Brown them in some rendered goose fat.

3. 3.

   Remove the goose and add the vegetables with a splash of stock to the pot. Add spices and place the goose breast-side up on top. Simmer for about 2 hours, basting the goose with pan juices regularly and adding more stock as needed.

4. 4.

   Then remove the goose and strain the vegetable mixture through a sieve into the pot. Skim off fat, add cream, and reduce slightly if desired. Season with salt and pepper. Slice the goose and serve with sauce, savoy cabbage, and bread roll slices.

5. 5.

   Wash, trim, and cut the savoy cabbage into strips.

6. 6.

   Peel oranges and cut out segments. Catch the juice and squeeze remaining flesh.

7. 7.

   Blanch the cabbage in boiling salted water for about 3 minutes until very firm. Shock in ice water, drain well, then sauté in hot butter and deglaze with orange juice. Simmer gently for about 5 minutes until the cabbage is cooked but still crisp. Finally fold in orange segments and season with salt and nutmeg.

8. 8.

   Slice rolls into thin rounds. Place them in a bowl and pour warmed milk over them. Let sit for about 30 minutes.

9. 9.

   Meanwhile, peel and finely chop the shallot. Strip parsley leaves from stems and finely chop. Mix half of the chopped parsley with the shallot and add to the roll slices. Stir well. Add an egg and knead into a loose dough. Season with salt, pepper, and nutmeg.

10. 10.

    With wet hands form a loaf shape, wrap it in a clean cloth, tie the ends with kitchen twine. Boil in salted water on medium heat for about 20 minutes (do not boil). Remove from cloth, slice, sauté in hot butter, and serve alongside the goose with savoy cabbage.