Goose with Soup Vegetables

Ingredients

• 1 pre-cooked goose (4.5-5 kg)
• Salt
• black pepper (ground)
• 1 tsp dried marjoram
• 1 tsp dried mugwort
• 2 Potatoes
• 3 apples
• 1 bundle of soup vegetables
• 2 onions
• Cream cheese
• wooden skewer
• kitchen twine

Instructions

1. 1.

   Wash the goose inside and out, pat dry, and season with salt, pepper, and herbs. Halve the potatoes and add them with the apples to the goose (they absorb fat and are not for eating).

2. 2.

   Tie the goose closed with wooden skewers and bind it. Season the outside with salt and pepper. Place the goose breast-side down in a roasting pan or large Dutch oven and pour 400 ml boiling water into it. Bake in a preheated oven at 200°C (middle rack) for about 30 minutes (the water should evaporate to three-quarters), then flip the goose, lower the heat to 180°C, and continue cooking for another 2–2¼ hours.

3. 3.

   Wash, trim, and roughly chop the soup vegetables. Peel and quarter the onions. Add both to the goose (if a lot of fat has leaked out, skim some off first) and cook for about an hour more, occasionally basting with roasting fat. Mix 125 ml cold water with 2 tsp salt, brush the goose with this mixture, and roast for another 10 minutes. Remove the goose from the oven. Deglaze the pan with about 250 ml water and strain through a sieve with the soup vegetables. Finish the sauce by adding cream cheese.