Goose with Sides

Ingredients

• 1 goose (about 4-5 kg)
• Salt
• black pepper (freshly ground)
• 2 tsp marjoram
• 2 tsp wormwood
• 1 bunch parsley
• 1 l vegetable broth
• 1 onion
• 500 g apples
• 1 kg red cabbage
• 2 Apples
• 50 g clarified butter
• 1 tbsp sugar
• 1 onion
• 2 cloves of bay leaves
• 2 tbsp Red wine vinegar
• 0.125 l red wine
• 0.125 l water
• Salt
• 1 package dumplings (half and half)
• 100 g bread crumbs
• 3 tbsp butter
• 1 kg cooked potatoes (starchy) from the day before
• 200 g potato flour
• 2 Eggs
• Salt
• nutmeg
• 0.5 loaf rolls
• 1 tsp butter

Instructions

1. 1.

   Preheat the oven to 150°C the day before. Wash apples and remove cores. Rinse goose cold, season with salt and pepper, add spices and apples, and pierce the sides and under the legs so fat can drain. Cook in a roasting pan covered with broth for 1½ hours, basting frequently with drippings. Remove goose, skim off fat, and keep goose, fat, and stock cool. For the sauce, peel and finely dice onion; sauté in 1 tbsp goose fat. Deglaze with about 500 ml of stock, reduce, season with salt and pepper, then set aside to cool.

2. 2.

   For the red cabbage: remove outer leaves from the cabbage, halve the head, cut out the core, and slice into fine strips. Wash apples, quarter them, remove cores, peel, and chop small. Heat clarified butter in a pot, add apple pieces, sprinkle with sugar, and lightly caramelize. Add cabbage, sauté everything together. Peel onion and combine with spices; drizzle with vinegar and pour in wine and water. Cover and simmer on low heat for 40 minutes.

3. 3.

   On the next day, preheat oven to 225°C. Melt 2 tbsp goose fat in a roasting pan and roast goose for 1 hour until crisp, basting occasionally.

4. 4.

   Cook dumplings according to package instructions. In a skillet, melt butter and toast bread crumbs until golden yellow. Warm red cabbage. Reheat sauce. Arrange goose with sides on a platter, drizzle with some stock, and sprinkle toasted breadcrumbs over the finished dumplings. Serve with red cabbage and sauce. Dumpling preparation: Cut rolls into small cubes and fry in hot butter until golden brown. Grate potatoes or press through a potato ricer; mix with potato flour, salt, and nutmeg, pour in ½ cup hot water, add eggs, and blend into a smooth (silky) dough. With lightly floured hands, shape dumplings (about 6–7 cm each), pressing about 1 tsp of toasted roll cubes into the center of each. Place dumplings in approximately 2 l of boiling salted water and let them sit for about 20 minutes; the water should no longer be boiling.